Easy Pecan Pie Cookies

In this post I’m going to show you how to make a simple pecan pie cookie, perfect for a quick treat! This recipe will be particularly exciting during the holiday season.

Pecan Pie in Cookie Form? Is that a thing?

Yes, my friend. . .it is! And this is just the season to make them.

It’s finally starting to cool down here in South Texas. For the first time in a while I’m actually in the mood for fall flavored treats. Pecan pie is high on my list! 

I already have a recipe for a really yummy Fudgy Pecan Pie. I’ve also posted a recipe for pecan pie bars. But when my brother sent me a picture of these pecan pie cookies I knew I had to give them a try! 

The original recipe came from Nana’s Recipes. That particular recipe called for a sheet of ready-made crust but I didn’t have any on hand so I used my mama’s recipe, the same one I used in my Blackberry Pie with Decorative Crust.  

I was tickled pink at how easy these were and I’m sure my brother was surprised when I sent him a photo of my finished product just an hour after he sent the recipe! (That’s how quick they are!) 

Pecan Pie Cookie Ingredients

Pie Crust Ingredients

• all purpose flour
• shortening 
• butter (not pictured)
• salt
• granulated sugar
• ice cold water (more or less)

Filling ingredients

• finely chopped pecans
• salt
• packed brown sugar
• melted butter
• light Karo Syrup
• large eggs

Chocolate topping

• mini chocolate chips

How to Make Pecan Pie Cookies

Preheat oven to 400 degrees Fahrenheit 

Start by making your filling. Melt butter in large mixing bowl. Add brown sugar, pecans, light corn syrup, eggs, and salt. 

Mix well and place in microwave. 

Cook on high heat for three minutes. It’s important that you book in 1-minute increments. 

Remove after each minute and stir well. 

Your filling should be thick enough to scoop out. If it’s too runny, cook for another minute. 

(You can alternately make this topping in a saucepan on your stovetop but I wasn’t interested in making mine that way.) 

While your filling is cooking, make your crust. 

Place flour, salt, and sugar in a large bowl. 

Chop the butter and shortening into the flour mixture. 

Using a blending fork (or your hands) combine the wet ingredients with the dry ingredients. Add the ice cold water and bring your dough together. 

Place on a floured workspace and roll thin. 

Use a round cookie cutter to cut out circles. I used a smallish one because I wasn’t sure how well the crus would hold the pecan filling without breaking and I didn’t want to risk it with larger circles.

Place pie crust circles on a cookie sheet that you’ve lined with parchment paper. Gently fold up the edges. 

I use Nordic Ware pans, along with the perfect parchment sheets that are pre-cut to fit the half-sheet perfectly!

Stir your filling well and scoop tiny spoonfuls onto the prepared circles of dough in the center of each cookie. (Next time I won’t add quite as much!)

Place in preheated oven and bake for 8 – 9 minutes or until topping firms and cookies are golden brown. Be careful not to burn the crust. 

Remove and place on a wire rack to cool. 

Place chocolate chips in a piping bag and melt in the microwave in 30-second increments. (Mine took a total of 1 1/2 minutes.) Drizzle chocolate over the pecan pie cookies. 

Your delicious cookies are now ready to serve! (These are cookies that look like pies! Fun!)

You can store them in an airtight container for 2-3 days or tightly covered in plastic wrap. If you refrigerate them they will last 4-5 five days. These can be frozen and served later. 

What to expect from these cookies

First of all, I’ve never made anything like this before. I love making pie crust pinwheels and other pie crust treats, but to make a cookie from crust? What a novel idea. And don’t they look like little pies? (So cute, y’all!)

The bottom is light and crisp, the filling is firm and sweet, the pecans are wonderful, and that little splash of chocolate on top? Perfection! They taste like traditional pecan pie, for sure!

These are going to make a perfect addition to my Christmas Cookie exchange tray this year! 

Variations on this Pecan Pie Cookie Recipe

These are delicious just like they are but I’m already thinking of ways to adjust the recipe. Here’s what I’m thinking: 

If you have a mini muffin pan you could make these in that pan with more filling.

Shortbread crust: I love my cut-out sugar cookies and I think that recipe would be divine underneath this luscious pecan pie filling! Sugar cookie dough would be absolutely delicious.

Brownies: Stick with me here. I think a rich brown bottom (brownies made according to the box directions but without the water) and then this filling on top. Yum! Chocolate and pecans? I think so! 

Brown Butter Pecan Cookies: I think this cookie mix would make a lovely bottom for this yummy pecan pie topping! Really, just about any cookie base would work, as long as the flavor pair well with pecans and caramel. 

Vanilla Extract: I didn’t list Vanilla among the ingredients but definitely think it would be terrific in this recipe.

Maple syrup: This would be another great addition!

Mini Muffin Tin: For a fun twist you can bake these inside of the cups of a mini muffin pan for a different shape.

Other Pecan Infused Goodies from Out of the Box Baking

I’m nuts about nuts and have the recipes to prove it! Here are some of my favorites: 

Italian Cream Cake: Whether you’re needing a birthday cake, a wedding cake, or an anniversary cake, we’ve got just the recipe for you! Italian cream cake is one of the most popular cake flavors around. . .for a reason!

German Chocolate Cake: If you love the sweet flavor of German Chocolate cake and you’re nuts about coconut pecan frosting, you’ve definitely come to the right place! In this post I’m going to give you my tips and tricks for one of the most classic cakes of all time–German Chocolate! And best of all. . .it starts with a boxed mix!

Cinnamon Streusel Muffins with Pecans: If you’re looking for an amazing cinnamon streusel muffin with crunchy topping you’ve come to the right place. This recipe, which features a streusel topping over a moist cinnamon-y muffin, is perfect.

Butter Pecan bundt Cake: If you’re crazy about brown butter and pecans you’re going to love this easy cake. It’s topped with a crunchy praline topping and rich with flavor. Best of all, it starts with a boxed mix! Easy-breezy!

German Chocolate Bars: If you love German Chocolate cake but want the ease of a tender, flaky cookie bar, this is the recipe for you! The cookie crust has a light chocolate flavor and the rich gooey filling is loaded with coconut, pecans, and chocolate chips.

Monkey Bread with Canned Biscuits: If you love a good cinnamon roll, one that’s gooey and sticky but light and fluffy at the same time. . .you’re definitely in the right place. This Monkey Bread recipe is rich with brown sugar and cinnamon and will leave you swooning! Best of all, it starts with canned biscuits. Talk about simple!

Pecan Pie Blondies: If you love pecan pie but enjoy the ease of a blondie, you’re going to love this new recipe from Out of the Box Baking!

The Perfect Texas Sheet Cake: If you’re looking for a classic sheet cake with rich chocolate cake and luscious chocolate-pecan frosting, you’ve come to the right place. This will be a big hit at your next gathering, and you don’t have to live in Texas to enjoy it!

Follow this link for a comprehensive post listing more of my fall cookies and bars, perfect for autumn!

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Questions People are Asking

Are these like Crumbl Pecan Pie cookies?

Nope. Those have a different crust and texture. Also, these are pretty small in comparison.

Are these like Thumbprint cookies?

Not really. Thumbprint Cookies have an indention in the middle with a softer crust. Though, now that I think about it, that crust might be good for this recipe.

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That’s it for this post! I hope you enjoyed this Pecan Pie Cookies recipe!

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.