These Pecan Pie Cookies are made with a flaky crust, filled with a crunchy pecan filling that's the perfect blend of sweet and savory, and then topped off with a drizzle of chocolate for extra richness. They are the perfect fall treat.
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❤️ Why its a must-try
- These cookies have all the delicious flavor of a classic pecan pie with a much shorter baking time.
- With just the right amount of crunch and sweetness, these cookies will make your taste buds sing.
- They are so easy to make that you can enjoy any time of the year.
These delicious cookies are ready in no time and are sure to satisfy your sweet tooth! You can never go wrong with a handheld form of pecan pie!
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Pie crust - You will need two pie crusts. You can use homemade or store-bought, if they are frozen make sure to thaw them first.
- Light brown sugar - Brown sugar adds a deep caramel flavor to the filling.
- Butter - I typically use unsalted butter in baking, but salted will work fine in this recipe.
- Honey - Helps to add a little sweetness to the filling and it also works as a binder.
- Cinnamon - Cinnamon is essential for pie filling this time of year it adds an amazing warm flavor that pairs so well with the pecans.
- Salt - A pinch of salt helps balance out the sweetness and bring out the flavors in your pie filling.
- Pecans - In my area pecan halves are the cheapest at the store, and you can roughly chop them quickly. However, to save a little time you can purchase already chopped pecans also.
- Cornstarch - This will help thicken the filling and make sure it doesn’t become too runny when baking.
- Milk - Use whole milk for a richer, creamier filling that won't be watery or spongy.
- Chocolate chips - These rich chocolate pieces will add a beautiful touch to the top of your cookies. Semi-sweet or milk chocolate chips work best.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a medium saucepan combine butter, brown sugar, honey, cinnamon, salt, and pecans. Stir filling ingredients 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. Do the same to the other pie crust so now you have a total of 24 circles. Place on prepared cookie sheet.
- Place 1 tablespoon of the pecan mixture in the center of each cookie and bake as directed.
- 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
- 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.
- 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.
🧺 Storage
Store these cookies in an airtight container at room temperature for 1-2 days or in the fridge for up to a week.
⌛ Make Ahead
One great thing about this delicious cookie recipe is that you can make them up to 24 hours in advance. Just make sure to keep them covered so they stay fresh.
🍽️ Serve With
These cookies pair so well with just about any of your favorite fall meals. We love to serve them on Thanksgiving alongside our Roasted Turkey and Whipped Sweet Potatoes.
👩🍳 Variations
- Instead of using pie crust for the base you could also use sugar cookie dough that you shape into cups.
- Try adding a sprinkle of flaky sea salt to the top of the chocolate drizzle before it hardens for a delicious sweet and salty taste.
- 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.
- Melt some Kraft Caramels instead of chocolate for caramel drizzle on your cookies.
💬 FAQs
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.
No, you can use the pie crusts straight from the freezer, there is no need to let them warm first.
📣 Related Recipes
- Mini Pecan Pies are a delicious and easy-to-make treat perfect for any occasion. With all the flavors of traditional pecan pie but in a personal-sized sweet treat.
- Pecan Snowball Cookies are one of my most popular holiday recipes. These cute little balls of goodness combine the nutty flavor of pecans with a hint of powdered sugar for a sweet finish.
- This Pecan Pumpkin Cake is a moist pumpkin cake topped with a buttery pecan layer. If you are a fan of these two fall flavors together then this is the recipe for you.
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🥣 Equipment
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- Mixing bowl
- Saucepan
- Large cookie sheet
- Microwave-safe bowl
- Piping bag or storage bag
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.
- 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.
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