Pecan Pie Cookies have a thin flaky crust with a layer of the amazing nutty caramely pecan pie filling we love so much! These are the perfect cookies for any occasion!

A stack of pecan pie cookies topped with chocolate

Pecan Pie Cookies

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Pecan pie is always a favorite around here! If I’m going to have pie for dessert, it’s going to be a pecan pie any day of the year, not just at Thanksgiving!

Pecan pie is the perfect combination of a sweet, caramel-y, nutty filling in flaky pastry crust!  We top it with fresh whipped cream…  ahh, so rich and decadent. These cookies have the same delicious flavors!

A stack of three pecan pie cookies topped with chocolate with a bitePecans are great in cookies but these are different than any ol’ cookie you’ve eaten before.  These cookies have thin flaky crusts with a layer of the amazing nutty caramely pecan pie filling we love so much!

 These are surprisingly quick and easy to prepare!  A stack of pecan pie cookies with a bit out of one of them

The key to success with this recipe is the consistency of the filling.  If it’s too runny, it’ll run out of the mini crusts.  If it’s too thick it won’t spread to fill the crusts and caramelize on the edges.

You’ll start by combining all of the filling ingredients and then stirring constantly over low heat until the mixture slightly thickens. Low and slow is definitely the way to go on this recipe!

You’ll want it just slightly thinner than pudding so that once it is put into the crusts it will spread easily. If you happen to cook it a little too long you can mix in up to 1 tablespoon extra corn syrup to get the right consistency.

A close up of a pecan pie cookie drizzled with chocolate

I very highly recommend baking these on parchment paper as the sugar caramelizes and the filling sometimes slightly overflows.  If you don’t use parchment, they will most likely will stick to your baking pan!

I used Pillsbury refrigerated crust in this recipe however, you can use whatever crust is your favorite including homemade!

Tools & treats you’ll need for this recipe:

Karo Corn Syrup –  Parchment PaperRound Cookie CutterPecans

A stack of pecan pie cookies topped with chocolate with pecans next to them
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Pecan Pie Cookies

Pecan Pie Cookies have a thin flaky crust with a layer of the amazing nutty caramely pecan pie filling we love so much! These are the perfect cookies for any occasion!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 cookies
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  • 1 prepared single pie crust homemade or purchased, I used Pillsbury
  • 2 tablespoons butter melted
  • ½ cup pecans chopped
  • cup packed brown sugar
  • ¼ cup corn syrup
  • 2 eggs
  • teaspoon salt


  • ¼ cup semi sweet or milk chocolate chip for decorating


  • Preheat oven to 400°F.
  • Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stovetop over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
  • Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about ⅛-¼″ up on the edges.
  • Spoon 1 tablespoon of the pecan mixture into each circle.
  • Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.


  • Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.


Calories calculated without chocolate drizzle.
4.88 from 100 votes

Nutrition Information

Calories: 164 | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 115mg | Potassium: 50mg | Fiber: 1g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Pecan Pie Cake


A stack of pecan pie cookies topped with chocolate shown with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.88 from 100 votes (78 ratings without comment)

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  1. Your Calories are not counted correctly. I put this through My Fitness Pal Recipe Calculator which is taken from the URL directly. These cookies are 350 cal. each, calculated with 12 servings. You can check it yourself. I wondered how 12 cookies could be so low in calories using a pie crust. Here is what was use to calculate it : Ingredients Recipe
    2 cup, Egg
    1 teaspoon, Salt
    1 cup, Corn Syrup
    1 cup, Pecans, raw
    1 cup packed, Brown sugar
    2 tablespoon, Butter, salted
    1 of Pie Crust

    1. According to our recipe API the nutrition is a correct estimate as written.

      If you’ve used the measurements you listed above, you’ve used more ingredients than listed in the recipe. This recipe uses 2 eggs (not 2 CUPS of eggs), ¼ cup corn syrup (not 1 cup), ½ cup of pecans (not 1 cup) etc.

    1. Hi John, if you scroll down or choose ‘jump to recipe’, you can hit ‘print’ in the recipe card and save it to your computer. I hope that helps!

    1. I haven’t tried this with pecan meal so I can’t say for sure what the consistency would be like (although I think the flavor would be great). If you do try it, I would suggest using a little bit less than what’s called for in the recipe as it’s quite fine.

    2. LOL..,.Answered my own question. yes I made a 24 cookie batch which calls for 1 cup chopped pecans. I used 3/4 cup of the pecan meal but but don’t put it in the pan until the contents reach the specified pudding state. Then follow the recipe. Yummy

    1. I personally keep them in a container on the counter. I would suggest storing them the same way you like to store Pecan Pie! They can also be frozen and should last for at least a month in the freezer.

  2. Wouldn’t it be a lot easier to cut out the circles, place them on the parchment-lined pan, roll up edges, and then fill w/ the pecan mixture? It would seem that moving the cookies w/ the filling in them would be harder to do without all the filling coming off the side.5 stars

  3. Very yummy! I have seen some comments about the crust not looking done. I had the same thing happen and then I realized that the oven temp should be 400 degrees, so I upped the temp and baked for another few minutes and that did the trick. Maybe that could be the challenge for those cookie lovers:-) I preheat to 350, automatically, for baking and that didn’t get the crust done. Just a thought. God bless!5 stars

    1. That’s good to know, Jan! Thanks for sharing. I am glad you were able to get the crust to finish cooking.

  4. I’ve made these twice now and my crust doesn’t seem to brown they way yours look. The filling is excellent and sets great but my crust looks a little under cooked. Can you help with what I may be doing wrong? I’ve tried cooking for the 8 minutes and even 10 but still the same.5 stars

    1. The crust used in the photo was a Pillsbury refrigerated crust. If you have trouble getting it to cook perhaps moving your oven rack lower would help or add a little bit of extra cooking time.

      1. If you have a convection oven setting on your oven, use it at 25 degrees higher. The convection oven causes the hot air in the oven to circulate around the pan evenly. I learned about the setting the hard way.

  5. Hello, Im a bit concerned about the not thickening comments but Im going in!!!!
    Had a question though…can I make these the day ahead? How to store?
    Thanks!!! Happy Thanksgiving!!!

    1. They can be made a day ahead of time and should be stored very lightly covered at room temperature or in the fridge.

      1. Thanks so much for posting this unique recipe and for your quick response!!! Happy Thanksgiving!!!

  6. I’ve tried this twice now and I can’t get the filling to thicken like pudding. Tried a single and a double recipe, measurements to a t..what am I missing. These looks so wonderful!

    1. I can’t say for sure Jen, but to help the filling thicken you want to make sure in step 2 you cook it just until thickened (like pudding) so it sets properly while baking.

  7. I just made these cookies. I love thin crispy cookies and was so excited to make these. I followed the recipe exactly. But when it came time to put the 1 tbsp. of filling onto the cookie, it seemed like a lot. I did spread it a little. The cookies do not look like your. The filling is very thick, could probably make 12 more cookie with all that filling. I realize the cook time can vary on every ones oven, I had to add an extra 4 minutes, I like a little color on the cookie. So Next time I will cut out 12 more cookies and it should be perfect.4 stars

  8. I have read your Pecan Pie Cookies recipe & every commit. Saw some mentioned using cookie dough. I have store bought Sugar Cookie Dough, how do I use it & how long to bake everything together?? Would I need to bake that dough first??
    I’m planning on making your Pecan Pie Bars to give to my church for Vacation Bible School. Also going to make a couple of your cakes for their Cake Walk. I’m not a great baker, but I like to try. I think homemade is better than store bought. Thanks for all your recipes. I have had great success with them, and my family loves them. Thanks!!! God Bless!!!

    1. Thank you Jackie! I think that it would be delicious with sugar cookie dough and pie filling. You might like to try it in the bottom of a muffin tin as I worry the sugar cookie dough may spread. I haven’t tried it, so am not 100% sure how long it’d take. You’ll want to make sure that the cookie dough is fully baked, so I’d check the instructions on the cookie dough package. Enjoy!

  9. I would love to try these as Pecan Pie is my favorite of all things sweet, but I’m a bit turned off by using corn syrup in anything. Have you ever tried any substitutes that work well?

    1. I have only tried this recipe with corn syrup Mikaela, but other readers have tried. Please take a look at the comments for their substitute ideas and experiences.

  10. Just made these again! I am obsessed with these little gems.
    I use store bought tart shells, unsweetened ones work best., pop them out of their tins and flip them upside down. Once they defrost a bit you can easily push them down to make the perfect cookie.

    1. Hi Amelia, the cookies won’t be completely set until fully cooled. You can pop in the fridge to help set the pecan topping if needed.

  11. I made a batch of these cookies. they came out perfect, I ended up making a double batch the next day to take to work. these are supper easy and very quick to make. Will definitely be adding these cookies to the rotation.5 stars