5.0 from 21 votes
Pecan Pie Cookie Recipe
Pecan Pie Cookies combine pie with cookies for a decadent stuffed cookie. Each cookie is filled with pecan pie filling and baked. Enjoy them warm!
Prep Time
45 mins
Cook Time
45 mins
Chilling Time
30 mins
Total Time
1 hr 30 mins
Servings: 16 cookies
Calories: 181 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
COOKIE DOUGH
- ½ cup butter (soft)
- ½ cup granulated sugar
- 1 large egg
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon vanilla
- 1 pinch salt
FOR THE PECAN PIE FILLING
- 1 egg yolk
- 1 tablespoon corn syrup
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- ½ teaspoon vanilla
- 1 tablespoon butter (melted)
- 1 pinch salt
- ¾ cup coarsely chopped pecans*
*or ½ cup coarsely chopped pecans and ¼ cup chocolate chips.
Instructions
FOR THE COOKIE DOUGH
- Making it by hand- In a medium bowl whisk together flour, baking powder, sugar and salt. Make a well in the centre and add the butter, egg and vanilla. Mix with a fork until almost combined, move to a lightly floured flat surface and gently knead until dough is well combined and soft. Wrap in plastic and refrigerate 30 minutes at least.
- Making it with a food processor - In the food processor add butter and sugar pulse to combine slightly a few time, add egg and vanilla, combine until smooth add flour mixture pulse a few times until almost combined. Move to a lightly floured flat surface and gently knead until the dough is well combined and soft (this won't take long). Wrap in plastic or parchment paper and refrigerate for at least 30 minutes.
Cup of Yum
FOR THE PECAN PIE FILLING
- In a medium bowl whisk together the egg, corn syrup, sugars, vanilla, melted butter and salt until well combined, stir in the pecans.
- Pre-heat oven to 350° (180° celsius). Line one or two cookie sheets with parchment paper.
- Remove the dough from the fridge and roll out on a floured flat surface to 1/8 inch (2 mm) thick, cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on prepared cookie sheet, place a heaping teaspoon of the pecan pie filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges). Brush with a little milk and then sprinkle with a mixture of sugar and cinnamon (2 tablespoons sugar and 1/2 - 1 teaspoon cinnamon mix well), bake for approximately 15 minutes or until golden. Remove from oven, let cool or eat warm. Enjoy!
Notes
- The baked cookies should be stored in an airtight container at room temperature, they will keep for 2-3 days.
- They can also be frozen, in a freezer safe container, separated with parchment paper. They will keep for up to 6 months.
Nutrition Information
Calories
181kcal
(9%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
26mg
(9%)
Sodium
85mg
(4%)
Potassium
68mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
311IU
(6%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 181
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 85mg | 4% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.