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!
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!
Pecans 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! 
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.
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 Paper – Round Cookie Cutter – Pecans
Ingredients
- 1 single pie crust unbaked, homemade or purchased
- 2 tablespoons melted unsalted butter
- ½ cup chopped pecans
- ⅓ cup brown sugar packed
- ¼ cup corn syrup
- 2 eggs
- ⅛ teaspoon salt
Optional
- ¼ cup semi sweet chocolate chips for drizzling
Instructions
- 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.
Optional
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Pecan Pie (without corn syrup)
Question? Can I use already made sugar cookie dough?
Hi Holly! New to your site. Wonderful recipes etc. Definitely going to make these. I was thinking though about putting the dough into the bottom of muffin pans bringing it up a little around the edges. As well as experimenting with pan sizes and filling amounts ranging from the minis to the jumbos. Would eliminate run off of the filling I would think. Also going to experiment with adding a cheesecake mixture for bottom layer, cooking the pecan filling a tad on the thicker side and maybe changing up the crust to go with both toppings. Maybe a sturdy butter cookie. This is what happens when you have wee morning munchies and no sleep lol. #megamunchies
I just made these. Not a fan of the Pillsbury
pie crust. Good concept, but next time I will
use my shortbread recipe for the crust. Being
a southern cook, not real pleased with the
outcome of the pie filling. Will use my stand
by recipe for pecan pie. To this recipe I would
add some vanilla. Great idea and they taste
Yummy! Will make again for Christmas!
Can this be frozen? make now and save for Christmas?
I haven’t tried freezing these so I can’t say for sure.
I froze mine last year and they were perfect.
How can I print this?
Just below the section where it says tools & treats you may need you will see a “Print” button.
What am I missing? I tried this recipe twice as written and ended up with scrambled eggs! The second time I was on the lowest setting of my range and was mixing rapidly as the heat came up. Any ideas?
I’ve made this several times and I haven’t had that problem so I can’t say for sure why yours didn’t work out. Did you try combining the ingredients before the pan was heated (so the eggs were mixed in before it started heating)? Did you add the full amount of corn syrup?
Hopefully someone else here has some suggestions for you…
Now this is my kind of cookie! Your recipe was very popular last week at our party so you will be featured this week! It is our 100th Wonderful Wednesday Blog Hop and we expect a big turnout. See you there!
WOW! Congratulations on your 100th Wonderful Wednesday Blog Hop!! I will definitely be stopping by… thank you for the feature!!
I really have to make these.
Perfect for the holidays! Thanks for linking up with What’s Cookin’ Wednesday!
I made these today. They are interesting but not something I would eat often. They are good though.
Thank you for posting on Motivation Monday!
Does anyone know how much sugar per cookie would contain
I’m trying to make these as I type. It seems to take a long time for mixture to thicken. Been cooking it for about 30 minutes. I did quadruple the recipe so maybe that is the issue. First time trying. Also bought Walmart brand pie crust as they were out of Pillsbury. Until reading comments was unaware of the salty issue with this brand of crust. Still hopeful they turn out as good as the picture here looks. I will keep you posted.
The eggs should make it thicken much quicker than that! Mine took about 5-6 minutes.
I pinned these, but I have to say I am afraid to make them for fear I will eat them all.
LOL. They are pretty irresistible!
I made two batches of these today: first , as the recipe calls for & second , I added coconut and cranberries. Both were delicious!!!! They did spread both times but the excess that ran out was small and because of the parchment I was able to peel it away and still have a round cookie & the excess became my “taster”
Those sound like delicious additions!! Thank you for sharing!
Would it help to temper the eggs first, adding a little hot liquid and stir,stir,stir, before pouring eggs into pie? This is standard operating procedure any time I use eggs and hot liquid, and also the way I mix eggs in for my pecan pies.
I’ve tried white sugar and brown sugar in my pies- and prefer the white. Can I substitute white sugar equally? And high five to you for using the dark corn syrup- makes all the difference in the world in flavor.
I’m looking for the perfect idea for a Holiday work (husband’s) party. Last years cake won me a trophy in the annual baking competition! I’ve printed, read (and re-read) the directions, and also jotted down important notes from all the comments! I’m now feeling confident enough to attempt these beauties! Trial run tonight, stay tuned for emergency questions! *LOL*
I can’t wait to hear how they work out for you Rachel!
I have a love affair with pecans– this recipe is singing my song!
I will never make these again. The result was so delicious, I devoured half of them before the chocolate had a chance to set up. The rest were gone within 24 hours.
Tip: I was afraid the generic plastic bag might not hold up to being microwaved. I used a pair of tongs to suspend the corner of the bag in boiling water until the chocolate chips were sufficiently melted. Worked great.
LOL! I’m so glad you loved them! Great tip for melting the chocolate, thank you for sharing!!
just made these cookies and they are delicious – used homemade pie crust – did not pre-cook pie crust – filling is amazing and not sweet like I thought they would be. Follow the instructions to the tee – low and slow for the filling is exactly right – making a lip on the pie crust a must.
So glad you enjoyed them Betty! Thank you for sharing your feedback!