Pecan Pie Cookies

These delightful Pecan Pie Cookies feature a buttery cookie base filled with gooey pecan pie goodness, topped with a tempting drizzle of dark chocolate! They’re like having a taste of pecan pie in cookie form and are absolutely irresistible!

Pecan Pie Cookies

Pecan Pie Cookies


  • Cookie dough:
  • 1 cup (227g) unsalted butter, softened
  • ⅔ cup (135g) granulated sugar
  • ½ cup (110g) packed dark brown sugar
  • 2 large egg yolks
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 tablespoons (30ml) milk
  • 2 ½ cups (360g) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Pecan pie filling:
  • ½ cup (110g) packed dark brown sugar
  • 2 tablespoons (30ml) cream
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon (15ml) corn syrup or maple syrup
  • ⅛ teaspoon salt
  • ⅔ cup (85g) coarsely chopped pecans
  • For topping:
  • ¼ cup (30g) chopped pecans
  • 4 oz (113g) dark chocolate, melted


    Prepare the pecan pie filling. Combine all the filling ingredients in a small saucepan and cook over medium heat until it just starts to bubble and thicken. This should take about 5 minutes. Remove it from the heat and transfer it to a clean bowl. Let it cool completely and refrigerate for about 1 hour until well chilled.
    Time to make the cookie dough. Beat together the butter, granulated sugar, and brown sugar in a large mixing bowl for about 2 minutes until it's light and fluffy. Add the egg yolks and vanilla, mix well, and then incorporate the milk. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this flour mixture to the butter mixture, folding it in until the dough is smooth and well mixed.
    Cover the bowl and chill the dough in the refrigerator for 30 minutes. Line 2 large baking sheets with parchment paper.
    Scoop out about 2 tablespoons of dough and roll it into smooth balls. Make a slight indentation in the center of each cookie using a teaspoon. Spoon in about 1 teaspoon of the chilled filling into the center and gently mold the cookie around the filling. If the dough cracks, just press it back together. Refrigerate the tray for 15 minutes.
    Bake the cookies for 10-12 minutes until they turn a beautiful golden brown. Once done, transfer them to a wire rack to cool for 3 minutes, then move the cookies individually to the rack to finish cooling.
    Once completely cooled, sprinkle more chopped pecans on top and drizzle with the melted dark chocolate. Enjoy your delicious pecan pie-inspired treats!

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