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
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Pecan Pie (without corn syrup)
Do you have to use unsalted butter for this? Or would regular salted butter be fine?
Salted butter would work in this recipe.
I’m making these today! How should I store them? In fridge or covered container?
I personally keep them in a container on the counter. I would suggest storing them the same way you like to store Pecan Pie. :)
CAN these be frozen
I haven’t tried freezing them so I can’t say for sure but hopefully someone here has some advice for you!
do you think they will freeze well?
I haven’t tried freezing them.
So excited to make these for Thanksgiving. If I’m able to hide these from the family :) how long will the stay fresh?
We try to eat them within about 2 days.
Made these this weekend for a Friendsgiving party. So delicious!! Will definitely be making them again.
Did you use dark brown sugar or light?
I use dark but either would work just fine in this recipe!
Great recipe. I used puff pastry and my cookie cutter was a little smaller than 3 in. Made 16 cookies with a little bit of filling left over. They were delicious.
Looks so good
Mine turned into a huge melted mess in the oven. No idea what I did wrong, but I won’t try it again…
Don’t give up. Follow the steps one by one. No big deal if you make a mistake.
I cannot wait to try these and all the comments and suggestions will be very helpful.. thank you.. I am not a big fan of Pecan Pie because it is so heavenly sweet, but these little beauties seem just the right size to get my pecan fix.. I am looking for some great cookie recipes for my husbands Christmas Party and as gifts and I am hoping this recipe will be a big hit.. Thank you for sharing ~Suzy-in-Colorado-
These look fantastic. I used to make a mixture like this except I would break graham crackers into rectangles and lay them in a single layer on a cookie sheet. Then I poured the mixture over the graham crackers, baked them and they were so good. The graham cracker would stay a rectangle but would soak up the mixture so that they were covered completely and they were chewy. I used tin foil with folded up sides to make clean up easy.
Ok now I want these:-) Absolutely going to make these. Thanks for the recipe.
That sounds delicious Rhonda!
Hi Rhonda what was the baking time for your cookies an the pecan pie mixture how thick was it when you did it
I am looking for quick recipes for cookies
I am going to make these right now. Thank you for posting these :)
These look great! I was curious though.. How long do they last? I want to give them as a gift potentially and was curious if they would still tast good a couple days later?
I’ve just fished making these and they seem to have turned out perfect. Not a big pecan eater, but the home I’ve recently came with a Pecan Orchard. I have to do something with all of these pecans. My pecan pies are awesome, (I’m told), so I just know everyone’s going to love your Pecan Pie cookies! Your recipe is very close to the pie recipe that I use. Thanks for sharing this!
Thank you! :) I would love to have all of those fresh pecans!
These are great!!!! I love these cookies. Instead of chocolate I suggest caramel makes them almost melt in your mouth they taste so good!
Great idea Sara!
Oh good gracious me! These look like they came directly from the doorstep of heaven! Will be making these…no doubt! Thanks for sharing!
Hi Holly,
I can’t wait to try these fabulous cookies! Thanks so much for sharing them with Full Plate Thursday!
Come Back Soon,
Miz Helen
Pecan pie cookies looks delicious, thanks for sharing with Hearth and soul blog hop. pinning.
Dang..I’m all ready to make these and I don’t have parchment paper :( can I line cookie sheets with foil?
I haven’t tried it on just foil so I’m not sure if it would stick. If you do try it, I would curl the edges up a little bit extra and grease the foil well.
They have non stick foil and it works great
No sure but I have found cooking with foil will make the bottoms of you cookies cook up faster & result in sometimes burning of the bottoms. If you have waxpaper, you are better off with that.