Pecan Pie Cookies

Pecan Pie Cookies Recipe
734
73 Reviews
Pecan pie in a special thumbprint cookie! Get all of the rich flavors of pecan pie in these bite size pecan pie cookies. Great for a holiday cookie assortment!
30 min
Prep Time
55 min
Total Time
36 cookies

Ingredients

Cookie

1 cup
firmly packed brown sugar
3/4 cup
Land O Lakes® Butter, softened
1
large Land O Lakes® Egg
1 teaspoon
vanilla
2 cups
all-purpose flour
1 teaspoon
baking powder

Filling

1 cup
chopped pecans
1/2 cup
firmly packed brown sugar
1/4 cup
Land O Lakes® Heavy Whipping Cream
1 teaspoon
vanilla

Directions

  1. Heat oven to 350°F.
  2. Combine all cookie ingredients except flour and baking powder in bowl. Beat at medium speed until creamy. Add flour and baking powder; beat at low speed until well mixed.
  3. Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly
  4. Combine all filling ingredients in bowl; fill each cookie with 1 rounded teaspoon filling. Bake 8-12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.

Recipe Tips

These cookies can be made ahead and stored in the freezer up to 3 months. Place cookies in containers with tight-fitting lids, separating layers with waxed paper.

Nutrition Facts (1 cookie)

Calories
130
Cholesterol
20mg
Carbohydrates
15g
Protein
1g
Fat
7g
Sodium
50mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

These cookies turned out perfect. I followed the recipe exactly even though I hardly ever do that. I didn't chill dough or melt the butter and the were great. If they stick to your cookie sheet, do your self a favour and throw out your cookie sheets and buy new ones. I am a very experienced and excellent baker and had to throw out some of mine even though they were new and a good name brand. Now I don't have any problems with sticking. So don't torture yourself, just throw them out.

Posted February 22, 2017 by Linda

Rating

My family asks for these every Thanksgiving. They are great!

Posted November 24, 2016 by Kirsten

Rating

Coral: try using the mini muffin paper liners.

Posted October 24, 2016 by mary

Rating

5 stars for taste--they are FABULOUS. However...I made them in mini muffin tins as well as on cookie sheets, and both stuck to the pans. The mini muffins were too mushy to remove without breaking the upper edge (I ended up spooning them out and kind of putting them back together), and gave up on removing the cookies (maybe I needed to have only cooled them for one minute then moved them to the rack?). Anyways, they were so delicious I'm willing to try again. Any suggestions would be appreciated. Thanks in advance!

Posted October 13, 2016 by Coral

Rating

Made several kinds of thumbprint cookies for a graduation party. No one was impressed with these.

Posted June 14, 2016 by les

Rating

Hi Laura, sorry to hear you had some issues with these cookies. If they flattened out, there was a chance that the dough may have been too warm before they went in the oven. We'd suggest refrigerating your dough balls before baking. Hope this helps!

Posted April 20, 2016 by Mallory

Rating

I made these cookies because they looked soooo good! But mine look nothing like the picture. They totally flattened out and look like little pancakes with nuts in the middle. I was so disappointed. What did I do wrong?

Posted April 19, 2016 by Laura

Test Kitchen Comment
From: Mallory
Hi Laura, sorry to hear you had some issues with these cookies. If they flattened out, there was a chance that the dough may have been too warm before they went in the oven. We'd suggest refrigerating your dough balls before baking. Hope this helps!
Posted April 20, 2016

Rating

DELICIOUS! I forgot to chill my dough first, but mine came out perfect. I always like to follow a recipe exactly the first time, but I think I'd like to try it with the melted butter as one person commented rather than the cream just for comparison. Excellent cookies.

Posted February 03, 2016 by Kathrine

Rating

So delicious! I love that the liquid of the topping soaks in, leaving, like the best part of pecan pie! Using a standard cookie scoop gave me exactly 24 cookies, so bigger than a typical thumbprint cookie. Be careful not to make your thumbprint too deep, or the bottom becomes more filling than cookie and falls apart - still delicious, but not exactly what you're going for! They do spread a fair bit while baking, so space accordingly. I love the idea of making these in mini muffin tins, that should help both the size and the falling apart, too! If you even kind of like pecan pies, try this recipe, it's really great.

Posted December 14, 2015 by Lisa

Rating

If you like pecan pie you will love this cookie !

Posted December 11, 2015 by Carolyn

Rating

So buttery and delicious. Followed the recipe exactly and was rewarded with a picture perfect result.

Posted December 08, 2015 by Jenn

Rating

I saw this receipe and I knew immediatly I had to make them! I know my son will love then cause he loves Pecan Pie! I'm going to surprise him.

Posted November 23, 2015 by Mary E

Rating

I made them and they were perfect!! I also made them in the mini muffin tin and they were more than perfect! However I baked them for 14 minutes. The best cookie I ever ate. Bravo!!!

Posted June 17, 2015 by Betty Anne

Rating

I made these cookies for Easter, and my family went crazy over them. I have been receiving nonstop requests to make more. I'm thinking this weekend.

Posted April 24, 2015 by Crystal H.

Rating

I made these cookies, I made the cookies too big but the family loved them... I have requests to make again.. Soon...

Posted April 23, 2015 by Debbie

Rating

Both suggestions for why the cookies spread are correct. When in doubt chill the dough.

Posted December 22, 2014 by cindy

Rating

Mine spread out to thin when baking. I think I should have chilled the dough for awhile, or maybe my butter was too soft. Taste good though! I would make them again.

Posted December 21, 2014 by Peggy

Test Kitchen Comment
From: cindy
Both suggestions for why the cookies spread are correct. When in doubt chill the dough.
Posted December 22, 2014

Rating

awesome cookies!! Will be making lots more of them. Followed the recipe and they came out perfect...

Posted December 19, 2014 by Ellan

Rating

I made these for a cookie exchange and they were the first to go. I didn't have any cream for the filling so I used 2% milk and it came out great. Also, on the filling, I combined the sugar, milk and vanilla and microwaved it for about two minutes to melt the sugar, then I added the nuts and put the mixture in the freezer for about 10 minutes to cool down. I doubled the recipe and it made just under 4 dozen with a normal cookie scoop.

Posted December 18, 2014 by Marie

Rating

These came out perfect, but instead of heavy cream for the topping I melted butter in a nonstick pan with the brown sugar, vanilla and tossed in the pecans. The topping came out sticky and chewy just like the top of pecan pie. I'll be making these again.

Posted December 16, 2014 by Tiffanie

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