These Pecan Pie Cookies are a fun twist to the classic pie made with a flaky crust, a crunchy pecan filling and then topped off with a drizzle of chocolate for extra richness. These easy pecan pie cookies are buttery cookies perfect for cookie exchanges.
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Pecan Pie Cookies
If you love the rich and caramelized flavor of a classic pecan pie but wish it were more convenient, you’ll love these cookies. They have all the beloved flavors of that dessert like toasty pecans, a sweet, buttery filling, and just the right amount of crunch all in a delightful handheld form. Best of all, they deliver that same decadent experience in a fraction of the baking time, satisfying your sweet tooth in no time.
What makes these treats truly special is their effortless approach. So simple to prepare, you can enjoy them any time of the year, whether for a holiday gathering or a simple after dinner treat. Every bite is a perfect balance of sweetness and texture that will make everyone pleased. You truly can never go wrong with a cookie that brings all the joy of pecan pie right into your hand.
Ingredients
Pro Tip
If you don't get 12 circles out of the pie crust on the first cut, press the scraps together and roll the crust out again, to get more circles.
Pecan Pie Cookies
Ingredients
- 2 pie crusts homemade or store bought
For the filling:
- ⅔ cup light brown sugar packed
- 4 Tablespoons butter
- ½ cup honey
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup pecan chopped
- 2 Tablespoons cornstarch
- 4 Tablespoons milk
Chocolate decoration:
- ½ cup semi sweet or milk chocolate chips.
Instructions
- Preheat oven to 400F and line two baking sheets with parchment paper. Set aside.
Make the filling:
- In a small bowl dissolve cornstarch in milk, set aside
- In a medium sauce pan combine butter, brown sugar, honey, cinnamon, salt and pecans. Stir on medium heat until well combined.
- Add cornstarch mixture and mix on medium-low heat just until thickened.
- Remove from heat and set aside to cool down.
- Roll out 1 pie crust into a 12-inch circle. Place the circles on a parchment lined baking sheet.
- Do the same to the other pie crust so now you have a total of 24 circles.
- Place 1 tablespoon of the pecan mixture in the center of each cookies.
- Bake for 8 to 10 minutes.
- Let them cool completely on the baking sheet to brown the bottom crust a bit.
Make the chocolate syrup:
- Place chocolate chip in a small microwave safe bowl and microwave 20 seconds on high, stir well then microwave on 10 seconds increments stirring in between until completely melts.
- Pour in a ziplock bag or a small decorating bag, snip the tip and decorate the cookies.
Notes
- Do not leave the filling mixture on the stove for too long as we do not want it to dry and harden just slightly thickened. If this happened, reheat with a splash of milk to loosen it.
- Reroll scrapes to get more circles if you cannot get 12 out of each one.
- The filling might ooze out on the baking sheet, do not worry about that, when you take the cookies out the filling will be soft so you can push it back into the cookie with a spoon while it is still hot. Do not wait until it cools down because by then the filling will harden and it won’t be easy to push it on the cookie again.
- Please check the nutrition disclaimer policy.
Nutrition
How to make Pecan Cookies
1- Start by making the pecan pie filling: in a medium saucepan combine butter, brown sugar, honey, cinnamon, salt, and pecans. Stir filling ingredients on medium heat until well combined.
2- Add cornstarch mixture and mix on medium-low heat just until thickened. Remove from heat and set aside to cool down.
3- Roll out one pie dough into a 12 inch circle. Do the same to the other pie crust so now you have a total of 24 circles. Place on prepared cookie sheet.
4- Place 1 tablespoon of the pecan mixture in the center of each cookie. Bake cookies as directed until golden brown.
To make the chocolate topping place the chocolate chip in a small microwave-safe bowl and microwave 20 seconds on high, stir well then microwave in 10-second increments stirring in between until completely melts.
Pour in a ziplock bag or a small decorating bag, snip the tip, and decorate the cookies.
Amira's tips
- Don't leave the filling unattended on the stove, make sure that you stay and stir constantly as it can burn quickly if not watched closely.
- As soon as the filling starts to thicken remove it from the heat so that it doesn't harden.
- The pecan pie filling may run over the sides of the cookies while it baking. That is okay, line your baking sheet with parchment paper for easy clean up.
- The chocolate drizzle is optional. You can skip this step if you don't want chocolate on your pecan cookies.
- I like to drizzle the chocolate in lines across the cookies. However, feel free to get creative with the design on the top.
FAQs
No, you can use the pie crusts straight from the freezer, there is no need to let them warm first.
Store these cookies in an airtight container at room temperature for 1-2 days or in the fridge for up to a week.
Yes, you can flash-freeze these cookies on a baking sheet for an hour and then move them to a freezer-safe container or bag. Store them in the freezer for up to three months.
Yes you can make them up to 24 hours in advance. Just make sure to keep them covered so they stay fresh
Instead of using pie crust for the base you could also use sugar cookie dough that you shape into cups. You can enhance the flavor of the pecan pie filling by using toasted or roasted pecans. Just note if your pecans are salted, you will want to leave the salt out of the filling.
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What do you think? Fabulous huh?!!! I hope you love it as much as I do! Leave a comment below, and let me know what you think.
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DellaTaraska
Thank you for this recipe! ❤