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Pecan Pie Cookies


Pecan pie is always a favorite around here! I mean, what is not to love, that deliciously sweet, caramel-y, nutty filling with a flaky pastry! I love pecan pie bars and pretty much anything else pecan pie but I’m pretty sure Pecan Pie Cookies are my favorite!

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Rate this recipe 4.4/5 (21 Votes)
Pecan Pie Cookies 1 Picture


  • 1 prepared single pie crust (homemade or purchased, I used Pillsbury)
  • 3 tablespoons butter, melted
  • 1/2 cup pecans, chopped
  • 1/3 cup brown sugar
  • 1/4 cup corn syrup
  • 2 eggs
  • 1/2 teaspoon salt
  • Optional
  • 1/4 cup semi sweet or milk chocolate chip for decorating


Servings 10
Adapted from


Step 1

Preheat oven to 400 degrees.

In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding).
Remove from heat and set aside.

Unroll dough and using a 3" cookie cutter, cut out circles. Gently fold about ⅛-1/4" up on the edges.

Spoon 1 tablespoon of the pecan mixture into each circle.

Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.

Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.

When making the filling, be sure to stir constantly over low heat… or you’ll end up with scrambled eggs. Low and slow is definitely the way to go on this recipe!

The pie filling will most likely very slightly overflow when baking, I very highly recommend baking these on parchment paper as the sugar caramelizes. If you don’t use parchment, they will most likely stick to your baking pan!

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