Go Back
+ servings

Pecan Pie Cookies

These Pecan Pie Cookies will steal the show at every cookie exchange and Christmas get together! They taste just like pecan pie (or better!) in sharable, bite-size form. These soft, thumbprint cookies are filled with a buttery, nutty, caramelly, gooey, pecan pie filling that is so easy to make in minutes. These Pecan Pie Cookies store and freeze beautifully for the idyllic stress-free, make ahead recipe, the perfect cookie for every occasion!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 24 minutes
Total Time 1 hour 9 minutes
Servings 15 cookies

Ingredients

Large Thumbprint Cookies

Pecan Pie Filling

Add Later

  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream

Instructions

Cookies

  • Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats (or bake the cookies in batches.)
  • Whisk the flour, baking powder, cornstarch and salt together in a medium bowl (I like to use a large liquid measuring cup).
  • Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes.
  • Add egg, egg yolk, and vanilla extract, then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
  • Beat in the dry ingredients on low speed, until just a few flour streaks remain. Stir by hand just until combined. Batter will be very thick.
  • Using a large 3 tablespoon cookie scoop, scoop and roll balls, then line them 3 inches apart on the prepared baking sheets (6 per sheet).
  • Using the backside of a tablespoon (or even your thumb or end of a wooden spoon), gently make an indentation in the center of each ball (see photos or video).
  • Bake at 350 degrees F for 10-12 minutes or until the center is just set (the cookies will spread quite a bit in the oven).
  • As soon as you remove the cookies from the oven, while still on the baking sheet, use the back of a 1/4 cup measuring cup to gently press down on the center of each cookie to make the impression deeper to make room for the filling.
  • Let the cookies cool for 2-3 minutes, then carefully transfer to a wire rack to finish cooling. Once the cookies are cool, make the Pecan Pie Filling:

Pecan Pie Filling

  • Add all the Filling ingredients to a medium saucepan EXCEPT the vanilla and heavy cream. Stir over medium-low until the butter is melted. Bring to a gentle simmer for 2 minutes, stirring often.
  • Remove from heat and stir in the vanilla and heavy cream.
  • Working somewhat quickly, fill each cookie with a heaping tablespoon Filling. If it gets too thick, return to heat to thin. Add a splash of heavy cream if needed. Enjoy!

Video

Notes

  • Corn syrup: This helps sweeten the filling, glue it together and prevents it from hardening. I prefer dark corn syrup for its richer, robust toasty flavor, but light corn syrup will also work, the flavor just won’t be as intense.
  • Storage:  The cookies can be stored in an airtight container at room temperature for up to 4 days or refrigerated for up to 7 days. If chilled, bring the cookies to room temperature to soften the filling or microwave for 10 seconds to soften.  Freeze for up to 3 month, then thaw overnight.