If you love pecan pie, then you're going to love these soft and chewy Pecan Pie Cookies! This is another easy recipe that bakes up beautifully. These cookies stay nice and soft and they freeze well too. Easier than pie!
This recipe is adapted from Land O Lakes and it is one of our favorite cookies ever!
Butter tarts and pecan pie is a family favorite and these cooies combine the two perfectly, but in a cookie. The cookies are very easy to make. Made with simple ingredients no fancy equipment required.
They would be perfect for a cookie exchange and gift giving. They would be delicious drizzled with chocolate too! These easy snickerdoodles are also a holiday cookie recipe that we love and enjoy every year.
If you're looking for more great cookies, try these next:
- Brown sugar - I like to use light brown sugar in this recipe. You can use dark brown sugar which will give a deeper taste.
- Butter - soften butter at room temperature by taking it out of the refrigerator 30 to 60 minutes before starting the recipe.
- Egg - large egg at room temperrture. Take the egg out of the refrigerator 30 to 60 minutes before starting the recipe.
- Vanilla extract - I recommend using pure vanilla extract in this recipe for best results.
- All purpose flour
- Baking Powder
- Pecans - for a change, you could also substitute walnuts in this recipe.
- Whipping cream - used in the filling and the one that I use is 35% milk fat.
Step by Step Instructions
This is an easy recipe that comes together quickly! Start by preheating the oven to 350°F. Line two baking sheets with parchment paper.
In a large mixing bowl with electric mixer or bowl from from stand mixer with paddle attachment, cream together butter, brown sugar, egg, vanilla extract.
In a separate small mixing bowl, whisk together all purpose flour and baking powder.
Add dry ingredients to butter mixture and beat on low speed just until combined.
Use a small cookie scoop to measure dough and shape into 1 and ¼-inch balls. Place 2 inches apart on prepared cookie sheets.
Use thumb, or bottom of measuring spoon to make indentation in the centre of each cookie.
For filling: Combine pecans, brown sugar, whipping cream and vanilla extract in small mixing bowl. Stir just until combined.
Fill each indentation in unbaked cookies with 1 heaping teaspoon of filling. It is okay to have the pecan sticking out of the top a little, but not too much of the liquid from the filling, as it will expand and spread a little.
Bake in 350°F oven for 10-12 minutes until edges are lightly browned.
Cool on baking sheets for one minute, then transfer to wire cooling racks.
Storage & Freezing Instructions
Store cooled cookies in airtight container for up to 5 days. Refrigerator for up to 10 days.
Freeze cooled cookies in aritight container for up to two months.Print