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)
These are really yummy. They have been a big hit around here for sure. The only thing I changed is I substitute real maple syrup in place of the corn syrup.
Thank you for the tip, other readers have inquired about corn syrup alternatives! So glad you enjoyed them!
The recipe did not work for me. The dough flattened out while cooking and the filling ran all over the baking sheet. I will probably not make it again.
How is the cookie dough made?
The dough is prepared pie crust found in the refrigerator section of your store near the biscuits.
I used a muffin tin to make these. They came out great!
I used a muffin pan to cream these and they came out great! Helps keep it all in one place!
LOVE THIS RECIPE!
OMG. I *just* finished making these and they are Delish! Unfortunately 8 minutes wasn’t enough time for my oven and I overbaked the first batch just a wee bit. Too dark to serve but plenty good enough to eat! I guess I’ll just have to eat them all. *sigh*
I didn’t add salt, I rarely do unless it is crucial to the recipe and used salted butter and they are perfect!
Thanks so much for posting this recipe!
Well, I just started over, added the eggs last, and only once the sugar had melted. Worked out fine. Didnt have parchment paper.. so I dont know how it well come out. I also peeked through the oven glass, and all the filling has spred over onto the pan, and it looks like a big mess. Lol. oh, well. Guess I will just see how they look when they are done, if they taste good, I will just take ugly cookies to my potluck. I would not call myself a professional, but little tips and tricks are always helpful for people who are not as skilled in the kitchen ;) I will probably not try these again.. but we will see after they are done. <3
They were a bit bland.. maybe some vanilla or something.. but they were good. :D
The recipe says 3 inch cookie cutter but when you click on the product it says 3.5 inch cookie cutter, does it make a difference and if so what one should indeed be used?
I use a 3″ cookie cutter.
As a college student who’s not very good at baking, these are AMAZING! They’re easy and sooo delicious.. Now since I live alone I cut the pie crust recipe and this one in half and my cookie cutter (a glass) was about 2 1/2″ and I got a dozen cookies. I couldn’t stop eating them. Definitely making these again.
So glad you loved them Kim!
I do not like corn syrup what would be a good substitute?
I’ve only made them as written but you could try pure maple syrup. I’d love to hear how it works out for you!
I used homemade syrup (2 sugar/1 water – sweeter than Karo) and Pillsbury rolled pie crust. I used muffin liners in a muffin pan. No spill over, came out perfectly and WOW delicious. I like the salt in there for a sweet/salty taste. Amazing! Congratulations on a winner!
SO glad you enjoyed them Terri!
So these freeze well?
Hey!
First of all: those cookies look absolutely delicious :)
I would like to bake them but have a few questions I hope you can answer for me
Since I am from a region where corn syrup is not available in stores, is it possible to replace that with maple syrup?
Then I am traveling and would like to bring those cookies with me. Do they need to be chilled or do you think they would survive a whole day in the suitcase? I am scared they might melt (I have never worked with the consistency before and thus don’t know whether they would hold up without being refrigerated)
Thank you and kind regards :)
I haven’t tried these with maple syrup but I do think it would work. You’re looking for a thick jelly like consistency. They will be fine without being chilled… the only thing that would melt might be the chocolate drizzle. They may be a bit sticky so I would recommend parchment paper between the layers of cookies.
Enjoy and have a safe trip!
These things were super easy to make. I found them a little bit on the non-sweet side. It maybe do to the crust. So, next time I will make my own crust and see if I get better results. Other than that I absolutely loved it. Thanks for sharing this recipe to the world!
So glad you enjoyed them Jeff!
I have not been able to get the full directions for making the (Pecan Pie Cookies). I was able to get the ingredients but not the directions. Please help. I think i can figure it out on my own but would like to make sure. Thanks so much for all your help.
The directions are listed above Debra. Just scroll through the post for full directions.
Thank you so much for this recipe! My husband loves pecan pie so I made these for Father’s day. They’re a hit!
Oh that’s awesome! So glad he loved them! :)
Was wondering if I could press the crust into mini cupcake tins.
I’m sure that would work however I think the result would be more like a tart rather than a cookie.
I cut mine into squares so that none of the dough would be wasted. Great!!
Oh my, these are wonderful. Tagged a while back and finally got brave enough to try. Well, my Love’s LOVED these! Used Aldi’s pastry, cut with a glass, and flattened (just a bit) from the inside of the circle out, which made my ridge. They are so good that I am not allowed to share these cookies with any one – so kudos for your fabulous recipe, can’t wait to try more of your goodies.
The pie shells were uncooked after 8 mins. It would be nice to include a “prebake the pie crust before filling” step for us newbies.
I’m not sure why your pie shells weren’t cooked after the 8 minutes, my pie crusts were not pre-baked. They baked fully within the 8 minutes at 400 degrees. I used Pillsbury pre-made refrigerated pie dough.