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)
Really like Pecan pie’s Sure want to try this out!
“PLEASE” sent me the Recipe.
Thanks!
I don’t eat corn syrup, but I do eat maple. Would I have to adjust the amount since it is a different consistency and sweetness?
I haven’t tried it so I can’t say for sure but I find maple syrup to be much thinner in consistency than corn syrup. I’m not sure if it would set up properly. If you do give it a try, we’d love to hear how it works for you!
If you use store bought pie dough/crust, can you get 10-12 out of each roll or 12 total out of both?
Thank you!
10-12 out of each roll.
I tried these and they were amazing. I didn’t have a round cookie cutter so I used one shape like a Christmas tree lol. They still came out delicious. I took them to a carry – in at work. Everyone wanted the recipe. One coworker took a few home and later texted me “I think my husband loves your pecan thingamajigs more than me!” The only issue I had was when the filling was done I found myself picking out pieces of cooked egg. Any way to prevent that from happening?
I couldn’t quite get the folding to work how I wanted to so I just lined my cupcake sheet with squares of wax paper and pressed the circles of dough into them, and then put the filling into it. They came out more like tarts, but they were just as delicious and incredibly easy to remove from the pan. I simply pulled up the wax paper and popped them out. We had some left over dough, so I just brushed some butter on them and spoiled brown sugar,cinnamon, and pecans on it and rolled it, came out great, too. All in all, I really enjoyed how easy this was to make, and it came out quite delicious too.
Sprinkled, I most definitely did not spoil anything lol. :)
I made these for Thanksgiving and they were a huge hit! I used cookie dough instead of the pie crust because I could not find it at the grocery store. I’m excited to try them again with the crust because the cookie dough made them very sweet. Still they flew! Thanks for the recipe!
We made these this weekend and loved them. It was easy and they are delicious!! We decided not to add chocolate on the top. Thanks for the recipe!!
So glad you enjoyed them Cindy!
Holly, thank you! I was looking for a new cookie recipe for this Christmas that would really WOW! This does it. I didn’t think it would need the chocolate drizzle – but it does. That is what really makes it special. Love these!
I am not a baker…but this recipe was easy enough even for me! They turned out great and my family love them. Instead of sitting down to a big piece of pecan pie…a couple of these do the trick! (if you can stop lol) Thank you for the recipe!
So glad you enjoyed them Nancy! :)
2 or 3 T butter?
This has 2 tablespoons of butter.
I just made this for Thanksgiving and they came out great. Everyone loved them. I didn’t fold the sides and I made the recipe a little more thick, by adding more pecans. They did not leak over.
I just made these, and they came out amazing!!! I HIGHLY RECOMMEND USING HERSHEY’S CINNAMON CHIPS INSTEAD OF CHOCOLATE IF U CAN FIND THEM
That is a fantastic idea!! Thanks for sharing!
My Son LOVES Pecan Pie! Going to make these for his birthday this year instead of pie! I better double the batch!
Happy Thanksgiving & thank you for such an awesome recipe!
Figured it out…. my oven had turned off! Here’s to hoping the next batch works!
Oh no! That’s so disappointing!
You failed to include a few very important instructions which might mean I am tossing out a whole batch of these. I don’t think I should have to dig in the comment area to find out that you wanted the brown sugar PACKED not loose. Also pre baking the pie crust would have allowed the 8 minute baking time. Now I am keeping my fingers crossed as they sit in the oven longer than your recommended time. Please consider updating your recipe. Not everyone is a professional baker or might not be used to baking this sort of thing.
Thank you for your feedback. I did not pre-bake my crusts (using a store bough pre-made crust) and cooked them only 8 minutes.
Gotta go easy on Holly, there! Brown sugar is always measured packed.
Someone needs some holiday cheer! You did not pay for this recipe and could (should!) have worded your comment/feedback in a much kinder way.
FYI–Brown sugar is generally always measured “packed.” And it pays to read the comments–you learn a lot and get very helpful hints!
These are delish!
Hubby wanted to do a “trial run” to be sure they were good…. uh huh…suuure… and we LOVED THEM!!!!! I didn’t do the chocolate the first time, but I think it’ll make them just extra special for Thanksgiving. :)
If you haven’t tried them yet- they’re so easy. It took me like 30 minutes start to eating. :)
:) So glad you enjoyed them!
Just made these turned out great. Thought they should have been a little browner even if baked 10 minutes
Can I use honey instead of corn syrup?
I just made these. I followed the instructions exactly and they look nothing like the picture. The filling even after being cooked sits on top of the pie crust but in the picture it looks like it melted into the crust a bit which is what I was hoping for. I tasted and they were not sweet or salty, they were just really bland. I didn’t use chocolate drizzle but maybe that will spruce them up. I wish I had as much luck as everyone else! Thanks for the recipe, I will try again and see if I can do better
Do you think freezer paper would be ok to line the pan with?
I haven’t tried it so I can’t say for sure.