These rich and thick pecan pie cookies are made with a soft cinnamon cookie base, and filled with a gooey caramel pecan pie filling.
These cookies start with a soft cinnamon cookie base, which adds a warm spice that perfectly complements the sweetness of the pecan pie topping.
The real star is the gooey caramel pecan pie filling nestled on top. This filling has a crunchy and nutty richness with a gooey texture that makes each bite irresistible.
The combination of soft cookie dough with the sticky, crunchy filling creates a perfect and satisfying bite that resembles pecan pie and cookie!
They’re incredibly convenient to make as they require no chilling time, allowing you to enjoy them fresh from the oven without needing to wait hours for the dough to chill.
These cookies are perfect for sharing at gatherings or enjoying a cozy cup of coffee on a quiet afternoon.
For more pecan desserts, check out my pecan pie without corn syrup, pecan sticky buns, turtle cookies, fudgy turtle brownies, and caramel pecan cheesecake.
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Why this recipe works
- Texture- these cookies has a soft cinnamon cookie base that perfectly complements the gooey caramel pecan filling. Each bite combines a satisfying contrast between the chewy cookie and the crunchy pecans.
- Flavor- the warm notes of cinnamon in the cookie base blend seamlessly with the sweet, buttery caramel and nutty pecans in the filling, creating a rich flavor that resembles classic pecan pie.
- Pecan pie topping- the gooey caramel mixed with chopped pecans not only adds flavor and texture but also gives these cookies their signature look and appeal, turning them into little handheld pies.
- Make Ahead Friendly- these cookies are ideal for those who like to prepare desserts in advance for gatherings or holidays. They can be made ahead of time and stored well without losing their texture or flavor.
- No chill cookie- one of the great advantages is that these cookies require no chilling time before baking. This means you can whip up a batch quickly without having to wait for dough to firm up in the fridge.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– I used all-purpose flour for this recipe. Cake flour will work great as well.
Baking powder- to allow the cookies to spread. Make sure that your baking powder is not expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramel flavor and chewy texture to the cookies.
Cinnamon- gives these cookies an amazing taste and compliments the apples perfectly.
Eggs- you will need 2 large eggs for this recipe. Make sure that your egg is at room temperature.
Vanilla extract- for vanilla flavor. I used vanilla paste, but you can use a whole vanilla bean or pure vanilla extract.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the pecan topping
Corn syrup- is also known as glucose syrup. This ingredient is super important, it stops the caramel from crystallizing and makes it super smooth.
Honey- I used a combination of honey and corn syrup for this caramel instead of using a large amount of processed corn syrup. I only used 1 tablespoon of corn syrup instead of ¼ cup, thanks to adding the honey.
Butter- you will need unsalted butter. Leave your butter at room temperature so it will not be too cold while mixed into the caramel topping.
Heavy cream- leave your heavy cream at room temperature before making the caramel for easier mixing.
Pecan- roughly chop your pecans. I like to use toasted pecans, they have more flavor.
Instructions
Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
Make the pecan pie topping
Into a saucepan, over medium-low heat, add the brown sugar, cinnamon, butter, heavy cream, vanilla extract, kosher salt, honey, and corn syrup.
Cook the mixture, stirring frequently using a wooden spoon, until the butter has melted and the sugar has dissolved. Remove from the heat.
Add the chopped and toasted pecans to the caramel mixture and mix well. Set aside to cool while you make the cookie dough.
Make the cookie dough
Into a large mixing bowl, add the room temperature butter, brown sugar, granulated sugar, cinnamon, vanilla extract, and kosher salt. Mix with an electric hand mixer until smooth.
Add the eggs and mix until well combined.
Add the flour, baking powder, and mix until just combined. Don't overmix the cookie dough for moist cookies and not dry cookies.
Scoop 18 cookie dough balls with a 2 tablespoon cookie scoop and place them on a parchment paper-lined baking sheet (on two separate baking sheets). Roll each cookie dough into a ball using your clean hands.
Use a tablespoon or a teaspoon to create indents in each cookie dough ball. Dip the tablespoon in flour to prevent the spoon from sticking to the cookie dough. Fill each cookie with 1 teaspoon of the pecan pie topping.
Bake the cookies in a 180c (350f) preheated oven for 10-12 minutes. Use a cup or a large biscuit cutter to swirl around the cookies while they are warm to create perfect circles.
Add another teaspoon of the filling on top of each cookie. Allow the cookies to cool on the baking sheet for 10 minutes, and then transfer them to a cooling rack to cool completely and to allow the pecan pie topping to set.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the cookie dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use fresh pecans. Start with fresh, high-quality pecans to ensure a rich and nutty flavor. Stale nuts can diminish the taste of your cookies.
- Ensure your butter is at room temperature before making cookies. Remove it from the fridge an hour or two beforehand. The butter should be soft to the touch. Cold butter is harder to mix and may leave lumps in the dough.
- Create a deep well. Use the back of a spoon which has been dipped in flour to prevent sticking to make a deep indentation in each cookie to hold plenty of filling.
- Don't overfill. Add just enough filling to each cookie to prevent overflow during baking.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Be patient! It's tempting to eat cookies fresh from the oven, but let them cool for 30 minutes for firmness. Cool on the tray for 5 minutes, then transfer to a wire rack for at least 10 more minutes to prevent soggy bottoms.
Faq's
Butter pecan and pecan differ. Pecan is the nut, native to North America with a buttery flavor.
Butter pecan is a dessert flavor combining roasted pecans with butter and sometimes vanilla, describing a specific taste rather than just the nut.
Toasting pecans before adding them to cookie dough enhances flavor and texture. This process releases natural oils, intensifying aroma and providing a delish crunch.
To keep cookies soft, use brown sugar. Its molasses content retains moisture and softness after baking.
Slightly underbaking them and storing in an airtight container with a slice of bread also helps maintain chewiness.
Storing
Store these cookies in the fridge for up to 4 days. Make sure that you store them in an airtight container so they won't dry out.
Freezing
To freeze these cookies, start by allowing them to cool completely after baking and adding the caramel drizzle.
Once cooled, place the cookies in a single layer on a baking sheet lined with parchment paper. Put the baking sheet in the freezer for about 2 hours, or until the cookies are frozen solid.
After they're frozen, transfer the cookies to an airtight container or freezer-safe zip-top bag, placing a sheet of parchment paper between layers to prevent sticking.
Remove as much air as possible from the container or bag to prevent freezer burn. Label the container with the date and contents, and store it in the freezer for up to 3 months.
When ready to enjoy, simply thaw the cookies at room temperature for about 30 minutes before serving.
Substitutions
Dairy-free - if you are dairy-free, replace the butter with vegan butter or plant-based butter. Also, swap the heavy cream with vegan heavy cream.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I have not tested this recipe with gluten-free flour, but it should work.
Variations
Spices- add your favorite spices for cinnamon-spiced desserts to the dough! Like nutmeg, cloves, pumpkin spice, ginger, etc.
Pecans in the dough- add chopped pecans to the cookie dough for an added crunch.
Caramel sauce- top each cookie with a drizzle of caramel sauce for extra flavor and gooey texture.
Chocolate drizzle- melt dark or semisweet chocolate and drizzle each cookie with the chocolate for a delish twist.
Equipment
- Baking sheet and rack set (my fave).
- Cookies scoop set of 3 (the best cookie scoop we used)
- Whisk Set (pack of 3) to whisk the ingredients together.
- Electric hand mixer
- Saucepan
More pecan desserts
Caramel pecan cheesecake- This caramel pecan cheesecake is made with a cinnamon crust, creamy cinnamon cheesecake filling, and a caramel pecan topping.
Pecan Upside Down Cake- This pecan upside down cake is made with a soft cinnamon cake topped with a caramel pecan topping and has all the pecan pie flavors.
Coconut Pecan Cookies- These coconut pecan cookies are made with shredded coconut and chopped pecans, resulting in a crunchy and chewy texture.
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If you liked this recipe
📖 Recipe
Easy Pecan Pie Cookies
Ingredients
For the pecan pie topping
- ½ cup Butter
- 1 cup Brown sugar
- ½ cup Heavy cream
- ½ teaspoon Cinnamon
- 2 tablespoon Honey
- ½ teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
- 1 teaspoon Corn syrup
- 2 cups Pecans chopped and toasted
For the cookie dough
- 1 cup Butter softened, unsalted
- ½ cup Brown sugar
- 1 cup Granulated sugar
- ½ teaspoon Kosher salt
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ⅓ teaspoon Baking powder
- 3 cups Flour AP, plain flour
Instructions
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
Make the pecan pie topping
- Into a saucepan, over medium-low heat, add the brown sugar, cinnamon, butter, heavy cream, vanilla extract, kosher salt, honey, and corn syrup.
- Cook the mixture, stirring frequently using a wooden spoon, until the butter has melted and the sugar has dissolved. Remove from the heat.
- Add the chopped and toasted pecans to the caramel mixture and mix well. Set aside to cool while you make the cookie dough.
Make the cookie dough
- Into a large mixing bowl, add the room temperature butter, brown sugar, granulated sugar, cinnamon, vanilla extract, and kosher salt. Mix with an electric hand mixer until smooth.
- Add the eggs and mix until well combined.
- Add the flour, baking powder, and mix until just combined. Don't overmix the cookie dough for moist cookies and not dry cookies.
- Scoop 18 cookie dough balls with a 2 tablespoon cookie scoop and place them on a parchment paper-lined baking sheet (on two separate baking sheets). Roll each cookie dough into a ball using your clean hands.
- Use a tablespoon or a teaspoon to create indents in each cookie dough ball. Dip the tablespoon in flour to prevent the spoon from sticking to the cookie dough. Fill each cookie with 1 teaspoon of the pecan pie topping.
- Bake the cookies in a 180c (350f) preheated oven for 10-12 minutes. Use a cup or a large biscuit cutter to swirl around the cookies while they are warm to create perfect circles.
- Add another teaspoon of the filling on top of each cookie. Allow the cookies to cool on the baking sheet for 10 minutes, and then transfer them to a cooling rack to cool completely and to allow the pecan pie topping to set.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the cookie dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use fresh pecans. Start with fresh, high-quality pecans to ensure a rich and nutty flavor. Stale nuts can diminish the taste of your cookies.
- Ensure your butter is at room temperature before making cookies. Remove it from the fridge an hour or two beforehand. The butter should be soft to the touch. Cold butter is harder to mix and may leave lumps in the dough.
- Create a deep well. Use the back of a spoon which has been dipped in flour to prevent sticking to make a deep indentation in each cookie to hold plenty of filling.
- Don't overfill. Add just enough filling to each cookie to prevent overflow during baking.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Be patient! It's tempting to eat cookies fresh from the oven, but let them cool for 30 minutes for firmness. Cool on the tray for 5 minutes, then transfer to a wire rack for at least 10 more minutes to prevent soggy bottoms.
Heath says
They turned out great!