Pecan Pie Cookies

Pecan Pie Cookies Recipe
704
70 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

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

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!

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?

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.

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.

Rating

If you like pecan pie you will love this cookie !

Rating

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

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.

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!!!

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.

Rating

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

Rating

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

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.

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...

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.

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.

Rating

I LOVE these cookies. They are always a big hit whenever I make them. Instead of making them as a thumbprint cookie; I place the balls in a mini muffin pan, make an indention and then add the filing. I usually make double the filling as the cookies will hold more in the pans. FABULOUS!

Rating

Super easy and delicious recipe. I made several batched this afternoon with the help of my 10 and 11 year old daughters. My son who claims to hate pecans even said they tasted like heaven. Can't wait to see how the ladies at the cookie exchange like them!

Rating

Made these as an extra for Thanksgiving and they were a big hit - new Christmas cookie to add to my list!!

Rating

Followed the directions exactly and they turned out perfect! A new Christmas cookie in this household!

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