Cinnamon Pecan Pie Cookies for Holiday Baking
Pecan Pie Cookies are a decadent, nutty twist on the classic Southern dessert, combining a buttery cookie base with gooey caramel filling and crunchy pecans.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Ingredients
Scale
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans, toasted
1/2 cup light corn syrup
1/4 cup packed brown sugar (for filling)
2 tablespoons unsalted butter (for filling)
1 teaspoon vanilla extract (for filling)
Instructions
- reheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Toast pecans until fragrant.
- Cream butter and sugars until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- Whisk flour, baking powder, and salt, then gradually add to butter mixture.
- Prepare filling: combine corn syrup, brown sugar, butter, and vanilla in a small saucepan. Cook until smooth and thickened, then cool slightly.
- Scoop dough, flatten, add filling, fold or leave partially exposed, and press pecans on top.
- Bake 12–15 minutes until edges are lightly golden and centers are set.
- Cool 5 minutes on the sheet, then transfer to wire rack.
- Store in airtight container up to 5 days or freeze up to 2 months
Notes
Sprinkle sea salt for balance, try chocolate variations, or swap nuts for variation. Dough can be chilled for easier handling.