Best Pecan Pie Cookies Recipes

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PECAN PIE COOKIES



Pecan Pie Cookies image

Wonderful mini pecan pies. Perfect for cookie parties where you want to make something slightly different. You can spice up the cookies by adding cinnamon, ginger, or nutmeg to the cookie mix!

Provided by eibbed0001

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 24

Number Of Ingredients 10

¼ cup butter
½ cup confectioners' sugar
3 tablespoons light corn syrup
¾ cup finely chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 cup brown sugar, packed
¾ cup butter, softened
1 egg
1 teaspoon vanilla extract

Steps:

  • Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
  • Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
  • Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
  • Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 22.1 g, Cholesterol 28.1 mg, Fat 10.4 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 82.1 mg, Sugar 12.3 g

PECAN PIE COOKIES



Pecan Pie Cookies image

My family loves pecans. In fact, we have pecan pie at Thanksgiving and these pecan cookies at Christmas.-Julie McQuiston, Bradenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 12

3/4 cup shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup finely chopped pecans
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Frosting of choice, optional

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball. Combine filling ingredients; spoon into cookies., Bake at 350° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. If desired, top with frosting.

Nutrition Facts : Calories 128 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

PECAN PIE COOKIES



Pecan Pie Cookies image

A gooey pecan pie brimming with buttery pecans is always a hit, but it's also quite a labor intensive dessert-what with the blending, chilling and rolling required to make pie crust. That's why pecan pie cookies are such a delicious alternative. You get all the reward, with none of the hassle! The quick sugar cookie crust gets rolled into balls and baked in muffin tins. An indent made with your thumb-these are basically, jumbo thumbprint cookies-gets filled with a mixture that's modeled after classic pecan pie filling. And the results? Let's just say that when you serve up these darling cookie pies, you shouldn't expect any leftovers!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 9

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon all-purpose flour
1/2 cup butter, softened
1 egg
1 egg, beaten
1/3 cup packed brown sugar
1/4 cup corn syrup
1/2 teaspoon vanilla
1 1/2 cups coarsely chopped pecan halves

Steps:

  • Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour.
  • In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonfuls of dough, shape dough into 1 1/4 to 1 1/2-inch balls; place in muffin cups. With thumb, make indentation in center of each. Bake 10 minutes.
  • Meanwhile, in medium bowl, mix Pecan Pie Filling ingredients until well blended.
  • With end of wooden spoon, reshape indentations in center of each cookie to create 1 1/2-inch opening in partially baked cookie cups. Clean off end of wooden spoon with paper towel as needed. Stir filling to redistribute nuts; spoon 1 tablespoon filling into each cookie cup, stirring before filling each.
  • Bake 8 to 10 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes. Remove cookie cups from muffin cups.

Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 14 g, TransFat 0 g

EASY PECAN PIE BAR COOKIES



Easy Pecan Pie Bar Cookies image

These easy bar cookies have all the flavor of pecan pie. Everyone raves about these cookies -- as big as the batch is, they never seem to last long!

Provided by Jennifer Boudreaux Pirot

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 60

Number Of Ingredients 11

3 cups all-purpose flour
¾ cup butter
¼ cup white sugar
2 tablespoons white sugar
¾ teaspoon salt
1 ½ cups light corn syrup
1 ½ cups white sugar
4 eggs, beaten
3 tablespoons melted butter
1 ½ teaspoons vanilla extract
2 ½ cups chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15-inch baking pan.
  • Mix flour, 3/4 cup butter, 1/4 cup plus 2 tablespoons sugar, and salt together in a bowl until crumbly. Press into the prepared pan.
  • Bake crust in the preheated oven until lightly browned, about 20 minutes. Remove and leave oven on.
  • Mix corn syrup, 1 1/2 cups sugar, eggs, melted butter, and vanilla extract together in a bowl until blended. Stir in pecans. Spread filling evenly over the baked crust.
  • Bake in the hot oven until filling is set, about 25 minutes. Let cool completely, and cut into squares.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 17.8 g, Cholesterol 20 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 59.3 mg, Sugar 8.9 g

PECAN PIE SANDWICH COOKIES



Pecan Pie Sandwich Cookies image

These portable takes on pie are for nut lovers. The rich crunch of toasted pecans runs through them, from the brown sugar shortbread to the tender praline center. Ground nuts make the cookies both crumbly and crisp. More pecans are packed into the filling, which combines a deep sweetness with the texture of a soft caramel. A candy thermometer helps ensure the filling doesn't end up saucy or chewy; it runs like lava during assembly, then sets as it cools. You can skip the filling for a batch of buttery cookies, or make it on its own to use as an ice cream topping. The assembled cookies keep at room temperature in an airtight container for up to five days.

Provided by Genevieve Ko

Categories     cookies and bars, pies and tarts, dessert

Time 1h30m

Yield 20 to 24 cookies

Number Of Ingredients 14

1 1/2 cups/150 grams pecan halves, toasted
2 cups/255 grams all-purpose flour, plus more for rolling the dough
1 cup/225 grams unsalted butter (2 sticks), at room temperature
1/3 cup/40 grams packed confectioners' sugar
1/3 cup/75 grams packed light brown sugar
1/2 teaspoon fine sea salt
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup/115 grams unsalted butter (1 stick)
1 cup/220 grams packed light brown sugar
1/3 cup/80 milliliters dark corn syrup
1/2 teaspoon fine sea salt
1 tablespoon bourbon or 1 teaspoon vanilla extract
1 3/4 cups/175 grams pecan halves, toasted and finely chopped

Steps:

  • Make the cookies: Combine the pecans and 1/2 cup/65 grams flour in a food processor or blender and pulse until the pecans are coarsely ground with pebbly bits remaining.
  • Using a stand mixer fitted with the paddle attachment, beat the butter, both sugars and salt on low speed until creamy and smooth. Scrape the bowl and add the egg yolk and vanilla. Beat on medium-low speed until fully incorporated. Scrape the bowl and add the pecan mixture and remaining 1 1/2 cups/190 grams flour. Beat on low speed until the dough comes together. Press into four 1/2-inch-thick squares and wrap each in plastic wrap. Refrigerate until firm, at least 3 hours and up to 2 days.
  • When you're ready to bake, heat oven to 350 degrees. Place 1 dough square on a generously floured surface and sprinkle with more flour. With a floured rolling pin, roll to a scant 1/4-inch thickness, moving and flouring the dough as needed to prevent sticking. Using a floured 2 1/2-inch round cutter, cut out rounds as close together as possible and transfer to a parchment-lined cookie sheet, using a thin spatula if necessary, spacing them 1/2 inch apart.
  • Gather the scraps, roll and cut again. If desired, cut out a 1-inch circle from half of the cookies using a cookie cutter or the wide end of a pastry tip. If your dough becomes too soft to cut after rolling, pop it in the freezer until firm again.
  • Bake until golden brown, about 15 minutes. Repeat with the remaining dough. Cool the cookies completely on the sheets on wire racks.
  • Make the filling: Combine the butter, brown sugar, corn syrup and salt in a small saucepan and clip a candy thermometer to the side of the pot if you have one. Bring to a boil over medium-high heat, stirring occasionally to melt the butter. Continue boiling, stirring occasionally, until dark brown and thickened to the consistency of caramel sauce, 2 to 4 minutes. The candy thermometer should register 230 degrees. Remove from the heat and carefully add the bourbon. Stir until incorporated, then stir in the pecans until evenly coated.
  • Flip over half of the cookies. Carefully scoop a tablespoon of the hot filling and scrape it onto a cookie with another spoon. Spread it in an even layer with the spoon and very gently press another cookie on top to sandwich. Flip the sandwich over so the filling can set evenly. Repeat with the remaining cookies and filling. Cool completely.

PECAN PIE COOKIES



Pecan Pie Cookies image

Make and share this Pecan Pie Cookies recipe from Food.com.

Provided by flower7

Categories     Dessert

Time 40m

Yield 36 cookies

Number Of Ingredients 10

1 cup brown sugar, firmly packed
3/4 cup salted butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped pecans
1/2 cup brown sugar, firmly packed
1/4 cup heavy whipping cream
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • For cookies: Beat butter and sugar on medium speed of an electric mixer until creamy. Add egg and vanilla and mix. Reduce speed to low and add flour and baking powder. Beat until well mixed.
  • Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets. Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly.
  • Combine all the filling ingredients (pecans through vanilla) in a small bowl. Fill each cookie with 1 rounded teaspoon of filling.
  • Bake for 8-12 minutes or until lightly browned. Cool for 1 minute on baking sheet then remove to cool completely on a wire rack or sheet of aluminum foil.

Nutrition Facts : Calories 123.4, Fat 6.8, SaturatedFat 3, Cholesterol 17.6, Sodium 49.2, Carbohydrate 14.8, Fiber 0.5, Sugar 9.1, Protein 1.2

PECAN PIE CHEESECAKE COOKIES



Pecan Pie Cheesecake Cookies image

Pecan pie lovers, we have found your new favorite cookie. This recipe has everything you love about pecan pie, just in an easy-to-make cookie. The base is sweet, tender and holds all the gooeyness of the thick and creamy filling. A pecan sits on top of the cookie like a little crown. A fantastic holiday cookie.

Provided by Tammy Brownlow

Categories     Cookies

Time 25m

Number Of Ingredients 16

18 pecan halves, toasted
1 c graham cracker crumbs
COOKIE BASE:
8 oz cream cheese
1 stick butter
3/4 c sugar
1 tsp vanilla extract
1/2 tsp salt
1 egg
1 3/4 c flour
1 tsp baking powder
PECAN PIE FILLING:
1 c Karo light syrup
1/2 c sugar
3 egg
1 tsp vanilla extract

Steps:

  • 1. Blend cream cheese, butter, and sugar until fluffy.
  • 2. Add vanilla and egg. Mix until well blended.
  • 3. Add flour, salt, and baking powder. Mix until well combined. Refrigerate while making pecan pie filling.
  • 4. In a medium saucepan on medium heat mix ingredients for pecan pie filling until thick and bubbly.
  • 5. The color will darken to a caramel color.
  • 6. Using a cookie scoop, scoop dough into a ball.
  • 7. Drop in graham cracker crumbs and cover.
  • 8. Place on baking sheet and press in the center of cookie dough with the bottom of a round 1 Tablespoon measuring spoon.
  • 9. Bake for 15 minutes at 350 degrees.
  • 10. Remove and allow cookies to cool on a wire rack until room temperature. Fill the top of cookie with a scant 1 tablespoon of filling and top with a toasted pecan.
  • 11. Store in a plastic container in the refrigerator until ready to serve.

PECAN PIE BAR COOKIES



Pecan Pie Bar Cookies image

I have made these numerous times and have been asked for the recipe every time I have made them. They are one of the best things I have ever had and they freeze beautifully.

Provided by Julie

Categories     Dessert

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10

3/4 cup butter
2 cups flour
1/2 cup firmly packed brown sugar
1/2 teaspoon salt
1/2 cup butter
1 cup firmly packed brown sugar
1/3 cup honey
2 tablespoons cream (I use MILK)
1 teaspoon vanilla
2 cups pecans, chopped

Steps:

  • Shortbread base: mix above ingredients together until mixture is crumbly.
  • Pat crumbs into a lightly-greased 13x9 inch pan.
  • Bake at 350° for 15-20 minutes.
  • While this is baking, prepare filling.
  • Filling: melt butter over low heat in small saucepan.
  • Once melted, stir in remaining ingredients except for pecans.
  • Simmer over low heat for about a minute.
  • Remove from heat and stir in pecans.
  • Pour mixture over hot crust and spread evenly.
  • Bake at 350° for 20 minutes until center is bubbly.
  • Remove from oven and allow to cool completely.
  • Cut into bars when cool.

Nutrition Facts : Calories 256.2, Fat 16.6, SaturatedFat 6.9, Cholesterol 26.8, Sodium 137.6, Carbohydrate 26.6, Fiber 1.2, Sugar 17.6, Protein 2.1

HOLIDAY PECAN PIE COOKIES



Holiday Pecan Pie Cookies image

I won a holiday cookie contest 20 years ago with this recipe given to me by a good friend. It has been a family favorite and a regular in our Christmas cookie line-up. The dough has a soft texture and is not too sweet.

Provided by Salsareina

Categories     Dessert

Time 2h10m

Yield 36-38 cookies

Number Of Ingredients 9

1 cup unsalted butter
1/2 cup sugar
1/2 cup dark corn syrup
2 egg yolks, reserving whites
2 1/2 cups flour
1/2 cup confectioners' sugar
1/2 cup unsalted butter
3 tablespoons dark corn syrup
1/2 cup finely chopped pecans

Steps:

  • For the dough, cream the butter, sugar, corn syrup and egg yolks. Stir in flour gradually to mix. Chill 1 hour.
  • For the filling, combine confectioners' sugar, butter and and dark corn syrup in a saucepan. Cook over medium high heat until mixture comes to a full boil. Cook for two minutes. Remove from heat. Stir in pecans. Set aside until cool enough to handle. Mixture thickens when cool.
  • Preheat oven to 375 degrees. Make walnut size balls of dough and place on a parchment covered cookie sheet. Brush with reserved egg white. Bake for 5 minutes. Remove from oven and press 1/2 teaspoon of pecan filling into center of each partially baked cookie. This is easiest to do using your fingers. Return to oven for 5 more minutes. Cool for 3 minutes on baking sheet then remove to cooling rack.

Nutrition Facts : Calories 147.6, Fat 9.1, SaturatedFat 5, Cholesterol 30.8, Sodium 11.3, Carbohydrate 16.1, Fiber 0.4, Sugar 6.2, Protein 1.2

PECAN PIE COOKIES



Pecan Pie Cookies image

If you love cookies and pecan pie, you will adore this cookie - it's basically both rolled into one! The cookie part is tender, buttery and a perfect vessel for the gooey pecan filling. These will be great to serve during the holiday if pie making isn't your thing. There's a little prep time for chilling, but overall this is an...

Provided by Stephanie Dodd

Categories     Cookies

Time 25m

Number Of Ingredients 10

1 c butter
1/2 c sugar
1/2 c dark corn syrup
2 eggs, separated
2 1/2 c flour
FOR PECAN PIE FILLING
1/2 c powdered sugar
3 Tbsp dark corn syrup
1/4 c salted butter
1/2 c chopped pecans

Steps:

  • 1. In large bowl, stir butter and sugar on low speed of mixer.
  • 2. Add corn syrup and egg yolks. Beat until thoroughly blended.
  • 3. Stir in flour gradually.
  • 4. Chill several hours.
  • 5. Prepare pecan filling. Combine sugar, butter and corn syrup in pan; stir to blend. Cook over medium heat, stirring occasionally until mixture reaches a full boil.
  • 6. Remove from heat; stir in pecans. Chill.
  • 7. Using one tablespoon of dough for each cookie, roll into balls. Place on greased cookie sheet leaving a 2-inch space between each cookie.
  • 8. Beat egg whites slightly. Brush very lightly with egg white.
  • 9. Bake at 375 degrees for five minutes. Remove from oven.
  • 10. Roll 1/2 tsp of the chilled pecan filling into a ball and press firmly into the center of each cookie. Return to oven.
  • 11. Bake five minutes longer or until lightly browned. Cool five minutes on cookie sheet. Cool completely on rack.

PECAN PIE COOKIES



PECAN PIE COOKIES image

Categories     Cookies     Nut     Dessert     Bake

Number Of Ingredients 8

1 c Brown Sugar
2 Sticks Butter
1 Egg
1 t Vanilla
1 2/3 C Flour
1 t baking soda
1 C Toasted Pecans
3/4 C Toasted Pecan Meal

Steps:

  • Preheat oven to 325 degrees. Line cookie sheet with parchment paper. Cream Butter and brown sugar ni electic mixer until light and fluffy. Sir in egg and vanilla. Add flour and baking soda, mix until incorporated. Stir in pecans and pecan meal. Drop cookies by spoonfuls. Cookies can be any size desired. For a rounded teaspoon of dough, space a couple of inches apart. Allow more spacing for larger cookies. Bake until golden. Baking time will vary greatlyy, depending on the size of the cookies. Large (5oz) cookeis take about 20 minutes but check a couple minutes before they are done. Note: To toast pecans, place ina single layer on a baking sheet and bake 10 to 15 minutes shaking gently once or twice, until fragrant. Toasted pecan meal is simply finely ground toasted pecans. After toasting, place pecans in a food processor or coffee grinder and process until very fine. Be sure to measure after grinding.

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