Pecan Pie Cookies are so delicious and easy to make! A sweet and delicious cookie filled with flavorful pecans will have you skipping the pie and going straight for the cookies!
I’ve shared my love for pecan pie in many recipes- like these pecan pie brownies, pecan pie tarts, and pecan pie cake, and today I wanted to bring you these delicious cookies.
Why you will love this recipe:
- The cookies are super soft and just a little chewy.
- The toasted pecans bring another level of flavor that is extra tasty.
- They are always a hit whenever I bring them to parties!
What you need for these cookies
- Butter
- Corn Syrup
- Brown Sugar
- Vanilla
- Eggs
- Flour
- Vanilla Instant Pudding
- Baking Soda
- Salt
- Pecans
- Sugar in the Raw for sprinkling on top
If you want a homemade pecan pie cookie that looks like a mini pie as seen in the picture below, I recommend my pecan pie tarts. They are made with a sugar cookie crust and filled with pecan pie filling.
Otherwise I think you will love these soft, chewy, amazing pecan pie cookies!
How to make pecan pie cookies?
- Coarsely chop your pecans and toast them.
- Cream butter, sugar, and vanilla.
- Mix in eggs.
- Add in the flour, instant pudding, baking soda, and salt.
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- Fold in the pecans.
- Place rounded spoonfuls on a baking sheet.
- Slightly flatten each cookie then sprinkle with sugar in the raw.
- Bake then enjoy!
How to store pecan pie cookies?
Store any leftover cookies in an air tight container. I like to refrigerate mine but that isn’t required.
How long do pecan pie cookies last?
These cookies will last 4-5 days if stored properly.
Can you freeze pecan pie cookies?
I recommend freezing the dough in prescooped portions. Freeze in a freezer safe gallon zip lock baggie.
When you want to bake the frozen cookies just add a few extra minutes to the bake time.
Variations
- Chocolate Chips- Swap out ½ cup of the pecans for a ½ cup of chocolate chips
- Brown Sugar- Roll the cookies before baking in brown sugar instead of sprinkling with raw sugar for a crunchier exterior.
- Instant Pudding- Try a butter pecan or chocolate instant pudding for a fun tasty twist!
If you like this recipe, make sure to check out my other favorite fall desserts like pumpkin pie with sweetened condensed milk, sweet potato souffle, caramel pecan pie, and mini pumpkin cheesecakes!
Video
Pecan Pie Cookies
Ingredients
- 2 cups pecans coarsely chopped
- 1 cup butter softened
- ½ cup corn syrup
- 1 cups brown sugar
- 2 teaspoon vanilla
- 2 eggs
- 2 ¼ cups flour
- 1 package instant vanilla pudding 3.4-4 oz box
- 1 teaspoon baking soda
- 1 teaspoon salt
- Sugar in the Raw for sprinkling on top
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Coarsely chop your pecans and place on the prepared baking sheet. Toast the pecans in the preheated oven for 5 minutes. They should be fragrant but not burned. Once toasted set aside.2 cups pecans coarsely chopped
- Increase oven temperature to 375°F.
- In a stand mixer bowl cream butter, corn syrup, brown sugar and vanilla.1 cup butter softened, ½ cup corn syrup, 1 cups brown sugar, 2 teaspoon vanilla
- Add in eggs and mix until fully incorporated.2 eggs
- Add in the flour, instant pudding mix, baking soda, and salt. Mix until fully combined.2 ¼ cups flour, 1 package instant vanilla pudding, 1 teaspoon baking soda, 1 teaspoon salt
- Mix in the toasted pecans.
- Drop rounded spoonfuls of dough onto parchment lined baking sheet. Slightly flatten with your hand, then sprinkle each cook with sugar in the raw.Sugar in the Raw
- Bake for 8-11 minutes. They are ready to come out when they are slightly browned on top.
- Let cookies cool for a few minutes and then enjoy!
Notes
- Swap ½ cup of pecans for chocolate chips.
- Freezing Dough: I recommend freezing the dough in prescooped portions. Freeze in a freezer safe gallon zip lock baggie for baking later! When you want to bake the frozen cookies just add a few extra minutes to the bake time.
- Storing Cookies: Store any leftover cookies in an air tight container. I like to refrigerate mine but that isn’t required.
- Cookie Scoop: I like to have a variety of scoops on hand like these so I can make the cookies any size I want. (amazon affiliate link)
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