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Pecan Pie Cookies

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 24 cookies
Calories 244kcal
Author Lisa

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
    toasted pecans on baking sheet
  • 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
    creamed brown sugar and butter
  • Add in eggs and mix until fully incorporated.
    2 eggs
    butter mixed with suggar and eggs etc
  • 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
    dough with added in flour and instant pudding mixed in
  • Mix in the toasted pecans.
    pecan pie cookie dough
  • 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
    cookies on baking sheet before being baked
  • Bake for 8-11 minutes. They are ready to come out when they are slightly browned on top.
    cookies after being bakes
  • Let cookies cool for a few minutes and then enjoy!
    close up of stacked pecan pie cookies

Video

Notes

Tips and Tricks
  • 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)

Nutrition

Calories: 244kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 241mg | Potassium: 67mg | Fiber: 1g | Sugar: 18g | Vitamin A: 261IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg