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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Has anyone tried these in a 9×13” pan with the dough turned up around the sides then cut into bars once cooled? Do you think it would work?
Just wondering if you can freeze these cookies? If so I will definitely make them.
Yes, they do freeze well.
Made this for a cook out and it was delish! Everyone devoured it within seconds. Looked exactly like yours! Thanks for the awesome recipe!
I’m so glad everyone loved it!
So good
Wow! Those cookies turned out great and not hard at all! Great recipe! My husband says 5 out of 5!
Thanks Lora! So happy that the cookies were a success!
This sounds really good. I’m going to make it for a women’s meeting next week. I will need to use both pie shells so I will have enough for everyone. I know they will love them.
I would like to make these for Christmas. How long will they keep.
They will keep about a week sealed and at room temperature.
i THINK THIS WOULD BE GOOD ON A SUGAR COOKIE TOO…
Oh my…not quick..not easy! Rolling the little crust up is a pain and the filling spreads everywhere!! I’m a very experienced baker and got it accomplished but very messy spending all afternoon in my kitchen. My own recipe for pecan tarts are much easier and will use those in the future.
The cookies were very good and thank you for sharing.
The filling shouldn’t spread much, was the consistency of your filling similar to the filling in the video?
I made a batch today (used light corn syrup) and asked a bunch of others what they thoughts. I got 14 cookies out of 1 single pie crust. The consensus: very tasty, but the “cookie” was a bit too crumbly ( I think I over-baked them a bit). One person thought a slightly sweeter crust would be better. They all suggested I try making the cookies smaller, so they will be bite-sized and good to serve as appetizers. Thanks for sharing a good recipe!
Have you tried freezing these cookies? i’d like to make him today or tomorrow for Friday and Sunday of this week.
Yes, they do freeze well.
I’m going to make these using my ‘muffin top’ pans, seems like it might work.
Great idea!!
I would like to know more about your recipes.
All looks good gonna try some of these recipes
As a pecan pie lover, I can’t wait to try these. They sound really yummy!
Love the pecan pie cookies!
My family and I love theses cookies! Easy to make too!! I baked them in a muffin tin, using salt free butter and they turn out perfect each time! Thank you Holly for sharing your recipes with us.
Great idea to cook them in a muffin tin! So glad your family enjoyed these!
Good but didn’t satisfy my sweet tooth.
I followed directions to a T, and on third batch I increased pecans to one cup and they came out great. Third batch was the bomb.
Look delicious !How many cookies does it make?
Thank you Gloria! This recipe makes 10-12 cookies.