These pecan pie cookies are a delightful twist on the classic dessert: a flaky pie crust base topped with a buttery, crunchy pecan filling and finished with a chocolate drizzle for extra richness. They’re easy to make and perfect for cookie exchanges, holiday gatherings, or a simple after-dinner treat.
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Pecan Pie Cookies
If you love the caramelized, toasty flavor of pecan pie but want something quicker and portable, these cookies deliver. They combine a crisp crust with a sweet, buttery pecan filling and a bit of crunch, all in a bite-sized form. They bake quickly and are easy to scale up or down for gatherings.
What makes these cookies special is how simple they are to prepare. They work any time of year and offer the same comforting flavors as pecan pie without the long bake time. Each cookie balances sweet filling and flaky crust for a satisfying handheld dessert.
Ingredients
Pro Tip
If you don’t get 12 circles from a pie crust on the first pass, press the scraps together and roll the dough again to cut more circles.
Pecan Pie Cookies
Ingredients
- 2 pie crusts homemade or store bought
For the filling:
- ⅔ cup light brown sugar packed
- 4 Tablespoons butter
- ½ cup honey
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup pecans chopped
- 2 Tablespoons cornstarch
- 4 Tablespoons milk
Chocolate decoration:
- ½ cup semi-sweet or milk chocolate chips
Instructions
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Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.
Make the filling:
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Dissolve the cornstarch in the milk in a small bowl and set aside.
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In a medium saucepan combine butter, brown sugar, honey, cinnamon, salt, and chopped pecans. Stir over medium heat until everything is well combined.
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Add the cornstarch mixture and cook on medium-low, stirring, until the filling thickens slightly. Remove from heat and let cool.
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Roll one pie crust into a 12-inch circle and cut into 12 circles. Repeat with the second crust so you have 24 circles. Place the circles on the prepared baking sheets.
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Place about 1 tablespoon of filling in the center of each circle.
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Bake for 8 to 10 minutes, until the crust is golden. Allow cookies to cool on the baking sheet so the bottoms brown a bit.
Make the chocolate drizzle:
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Place chocolate chips in a small microwave-safe bowl and microwave for 20 seconds. Stir, then continue microwaving in 10-second intervals, stirring between each, until fully melted.
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Transfer melted chocolate to a small piping bag or a resealable plastic bag, snip a tiny corner, and drizzle over cooled cookies.
Notes
- Do not leave the filling on the stove for too long; it should thicken slightly but not dry out. If it becomes too firm, reheat with a splash of milk to loosen it.
- Reroll scraps to get more dough circles if needed.
- The filling may bubble and run onto the baking sheet while baking. That’s normal—use parchment for easy cleanup. If the filling oozes, press it back into the cookie while it’s still hot; once cooled it will firm up.
- Please check the site’s nutrition disclaimer for details.
Nutrition
How to make Pecan Cookies
1. Start by making the pecan pie filling: in a medium saucepan, combine butter, brown sugar, honey, cinnamon, salt, and chopped pecans. Stir over medium heat until blended.
2. Add the cornstarch-milk mixture and cook on medium-low just until the filling thickens. Remove from heat and let cool slightly.
3. Roll one pie dough into a 12-inch circle and cut into 12 rounds. Repeat with the second crust for a total of 24 circles. Arrange them on the prepared baking sheets.
4. Spoon about 1 tablespoon of the pecan filling into the center of each dough circle. Bake as directed until golden brown.
To make the chocolate drizzle, melt the chocolate chips in a microwave-safe bowl: 20 seconds on high, stir, then continue in 10-second intervals, stirring between each, until smooth. Transfer to a small bag, snip the tip, and drizzle over the cooled cookies.
Amira’s tips
- Keep an eye on the filling while it cooks and stir regularly so it doesn’t burn.
- Remove the filling from heat as soon as it begins to thicken to avoid it drying out and hardening.
- Line baking sheets with parchment; the filling may bubble over while baking, making cleanup easier.
- The chocolate drizzle is optional—skip it if you prefer plain pecan cookies.
- Drizzle chocolate in neat lines or experiment with different patterns to decorate the tops.
FAQs
No—frozen pie crusts can be used straight from the freezer; there’s no need to let them warm first.
Store in an airtight container at room temperature for 1–2 days or refrigerate for up to a week.
Yes. Flash-freeze the cookies on a baking sheet for an hour, then transfer to a freezer-safe container. Freeze for up to three months.
Yes. Make up to 24 hours in advance and keep covered so they stay fresh.
Use sugar cookie dough shaped into cups instead of pie crust, or use toasted or roasted pecans to deepen the flavor. If pecans are salted, omit the added salt in the filling.
You’ll also like
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Pecan Pumpkin Cake
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Mini Pecan Pies in Phyllo Cups
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Pecan Snowball Cookies
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Cake Mix Snickerdoodle Cookies
What do you think? I hope you love these as much as I do. Leave a comment below and let me know how they turned out!