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
Pecan Pie Cookies
Ingredients
- 1 prepared single pie crust homemade or purchased, I used Pillsbury
- 2 tablespoons butter melted
- ½ cup pecans chopped
- ⅓ cup packed brown sugar
- ¼ cup corn syrup
- 2 eggs
- ⅛ teaspoon salt
Optional
- ¼ cup semi sweet or milk chocolate chip for decorating
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)
sorry, but this a no go as far as I am concerned. The filling is way too “eggy” & took a lot longer time to thicken to consistency. The filling is more than is needed. I was already done after I went back in & read your comment to “add more corn syrup”. They also took longer to bake. I raised the temp to 425 for an additional 3 minutes.
Sorry to hear that Donna. But I’m glad they turned out in the end for you.
I just made my first test batch this morning and they came out wonderful. I’m going to be making them for a cookie exchange. I used a muffin tin and followed your recipe exactly. I’m still a little concerned with the mixture though. Do you still have a video somewhere of this recipe?
Thank you,
Marilyn
Hi Marilyn, You can check out a video for this recipe here!
Horrible!! Had to throw out the entire batch! The egg cooked in the pecan mixture and even after I picked out as much egg curdles as I could, the combination of the pie base and the pecan mixture was just terrible! Huge waste of time!
Sorry it didn’t work out for you. Was the temperature on very low?
Oh my goodness! These really ARE like little pecan pies and I’m in love with them! This recipe has made me so happy! I know that sounds pathetic but I don’t make pies, so I’m always begging someone to please bake a pecan pie at gatherings. I DO make cookies so now I don’t have to beg. I can just bake these to get my fix! Thank you oh so much.
I’m so glad you loved them Deirdre!
Can I cut back on the sugar and corn syrup? Can I also use honey in place of the syrup?
Hi Julie, I have only made this recipe as listed but other readers have subbed the corn syrup for real maple syrup with great results if that helps.
I am making these today. they are in the oven as we speak and smelling wonderful. such a great idea for someone like me who enjoys a peice of pecan pie and shouldn’t eat the whole peice!!! (hahah…..should anyone?)
So happy you enjoy them Liz!
Just made these yummy pecan pie cookies! They were very easy and are beyond good!
Look good, need to make it so we can taste it, in order to determine if it is good or not.
I think you will love it Karen!
Do the cookies set “hard/dry” enough to stack without squishing/smashing/or sticking? Thank you so much for your time and attention to this question.
They’re dry enough to stack (as long as the chocolate drizzle is set) but they may get soft and may stick if left for a long time in a sealed container.
Absolutely de-lish. Love the pictures as these can be served at any party! Well done. I found some pecan meal/flour at MillicanPecan.com and hope to try out a gluten-free option for our gluten intolerant daughter. It usually works pretty good. We’ll see.
You will have to let us know how they turn out Robert!
As a Pecan Pie lover. Ican’t wait to try these they sound really yummy!
You’ll be glad you did. You’ll love them!
Cookies were great! Easy recipie! Made them last year for Thanksgiving and they were a huge hit! Making them again this year!
These are delicious! I made a double-batch this morning, planning to save them for Thanksgiving. They were so good that I’m now making some more for a potluck. I made the second ones much smaller, maybe 2″ in diameter, so that’s be bite-sized.
I couldn’t get the edges of my (Pillsbury) crusts to stay up, but the filing wasn’t too runny. So they’re like little flat tartlets. Very good!
Thank you!
So glad you loved them, great idea to make them tiny little bite sized!!
Can these be frozen?
Yes, I would suggest adding the chocolate drizzle after defrosting.
Turned out really really good. Very easy to make and I had all the ingredients on hand. I’ll definitely make them again.
I made these as a Christmas present for my BF, he loves them. I couldn’t get the sides to stay up, but since I used a small canning jar ring for my cookie cutter, they fit perfectly inside of my cupcake pan and cooked fine in it. turned out looking a little more like mini pies then cookies, but was still really pretty.
I was wondering though if you think doing something similar only with sugar cookie dough for the crust and cherry pie filling would turn out well?
Thanks for the recipe and for any feedback on my question.
I think that it would be delicious with sugar cookie dough and pie filling. You might like to try it in the bottom of a muffin tin as I worry the sugar cookie dough may spread.
I want to make these and send to someone. Will they be ok unrefrigerated for 48 hours?
Yes, that should be fine Chrissy!
Can these be frozen either before or after cooking ?
Yes, they can be frozen after cooking. I would suggest adding the chocolate once defrosted.
This recipe is Genius! I love pecan pie but the filling gets to be too much and I end up throwing it away~ But these have just enough filling and that chocolate swirl addition takes pecan pie to a whole ‘nother level!!! Thank YOU xoxo
I am curious, do you just put the filling in the middle of the cookie, or do you spread it out before putting them in the over?
I just put it in the middle, it will spread itself.
Delicious, fun and easy to make! Made these with my daughter and she loved the way she could shape the pie dough into little “bowls” to pour the pecan filling into. Tastes much like the pecan tassies my family loves so much with the addition of a little chocolate (which is never a bad thing)!
I made these tonight. Not sure the oven temp and the 8 min to bake was long enough….the cooies are floppy…I could fold them like a taco….I even gave them an extra 5 min and didnt help. What did I do wrong? Still tasted good though
I can’t say for sure why they didn’t work for you, I haven’t experienced it before.
I made these today and also had a issue with the crust not cooking and browning. The filling was no problem but the under cooked dough was very disappointing.