Pecan Pie Cookies are so delicious! Using premade sugar cookie dough and an easy pecan pie filling, these will be your favorite holiday dessert!
I never understood the hype with pecan pie until I was an adult. Now it is one of my favorite pies.
What you need for these cookies
- Sugar Cookie Dough- premade from the store, I used the Pillsbury brand.
- Corn Syrup
- Brown Sugar
Pie Crust Vs Sugar Cookies
I wanted to make these in to actual cookies, so I used sugar cookie dough. That being said, if you want to use pie crust instead that works too and they will be mini pies.
How to make pecan pie cookies?
- Coarsely chop your pecans
- Mix up the pecan filling by whisking all the ingredients together.
- Grease your muffin tins, then gently press a cookie into each muffin hole. Pressing the cookie up the sides a bit too.
- Partially bake the cookies, then remove from oven and carefully reshape using the end of a wooden spoon.
- Add pecan filling to each cookie making sure to get pecans in each scoop, then finish baking.
- Allow cookies to cool completely then refrigerate for at least 20 minutes before popping out of the muffin tin.
How to store pecan pie cookies?
Once these have set up, place in an air tight container.
How long do pecan pie cookies last?
These cookies will last 1-2 days if stored properly.
Can I make pecan pie cookies ahead of time?
Yes, but only the day before serving. Otherwise, the cookie part becomes too chewy and soft.
- Use Baker’s Joy to grease your muffin tin- it has vegetable oil and flour in the spray. Otherwise, I recommend using pam and then dusting with flour.
- Allow cookies to chill before popping them out of the muffin tin- this allows them set up and come out easily.
What are the best toppings for pecan pie cookies?
I love a little whipped cream, but warming up the cookie and serving with vanilla ice cream sounds amazing too!
Check out all my thanksgiving recipes here!
Watch how to make this recipe!
Pecan Pie Cookies
- 8 oz Premade Sugar Cookie Dough I used the Pillsbury brand
- ¼ cup corn syrup
- ⅓ cup brown sugar
- 1 large egg
- 1 tbs butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 ½ cups pecans coarsely chopped
- Whipped Cream for garnish
- Preheat oven to 375°F, grease muffin tin with shortening/Pam Spray and flour, or Baker’s Joy (which has flour in it).
- In a medium sized bowl whisk together corn syrup, brown sugar, egg, vanilla, salt until smooth. Then stir in the chopped pecans.¼ cup corn syrup, ⅓ cup brown sugar, 1 large egg, 1 tbs butter, 1 teaspoon vanilla extract, Pinch of salt, 1 ½ cups pecans coarsely chopped
- Press a sugar cookie into each muffin hole and press up the sides of the tin just a little bit.8 oz Premade Sugar Cookie Dough
- Bake cookies for 10 minutes, then remove from oven and reshape each cookie. Carefully (muffin tin will be hot), using the end of a wooden spoon, reshape the cookie into a “pie crust” shape.
- Re-stir the filling to redistribute the chopped pecans, then spoon about 1 tbs of filling into each partially baked cookie. Return to oven and continue baking for another 10 minutes, or until pecan filling is set.
- Allow cookies to cool to room temperature, then chill for 15-20 minutes in the refrigerator BEFORE popping out of the muffin tin. This ensures the cookies is set up completely. I like to run a knife around the edge if they stick a bit.
- When ready to serve add a little whipped cream to the top and enjoy!Whipped Cream
- Storing: Once these have set up, place in an air tight container.
- How long will they last? These cookies will last 1-2 days if stored properly. The longer they sit the chewier and softer/mushy the cookies become.
- Make Ahead: Yes, but only the day before serving.