Easy and Delicious Pecan Pie Cookies

Who doesn’t love a delicious pecan pie? They’re not that much work, but most of the time cookies are a better dessert – at least in our house. That’s why I decided to make these pecan pie cookies – they’re super easy to make, taste delicious, and give that perfect mix of pecan pie and cookie taste.

A lot of recipes try too hard to perfectly replicate the taste of the dessert that inspired them. While that’s great sometimes, if I want a pecan pie I’m just going to make one! So instead I merged the too into a cookie recipe: one I’m sharing with you today.

Serve them for a fall treat or as part of your Thanksgiving dessert board!

What Gives a Pecan Pie its Distinct Taste?

This was the first step to get that perfect pecan pie taste into my cookies was to figure out what it was that makes a pecan pie so good. First there’s pecans, obviously, but the secret to that ultra-sweet rich taste is the dark corn syrup.

I knew those two ingredients were going to be a must for delicious pecan pie inspired cookies.

If you don’t have dark corn syrup, though, you can also use golden corn syrup or maple syrup. They’ll change the taste a bit but it will still be good!

Ingredients

• 1 cup of butter, softened but not melted
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup dark corn syrup
• 1 teaspoon of vanilla
• 2 large eggs
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1-2 cups of pecans, chopped
• Pecan halves (to top cookies)

How to Make Pecan Pie Cookies

This recipe is super easy – you pretty much just need to throw everything into your electric mixer and be done with it (minus the pecans).

1. Preheat over to 375 F.
2. Roughly chop pecans making them a little smaller than you would for pecan pie. Set aside
3. In an electric mixer cream together the butter and sugars. Scrape sides.
4. Lower the speed then add corn syrup and vanilla.
5. Add the eggs. Mix until combined.
6. You pre-mix your baking soda with the flour but I don’t find it necessary. Instead, with the mixer on low, add one cup of flour. Then mix in your baking soda. Finally, add the remainder flour.
7. Remove the bowl from the mixer and stir in your pecans by hand.
8. Drop cookies onto a baking sheet.
9. Top each cookie with a pecan half.

10. Bake for about 8-10 minutes, or until edges are brown.
11. Allow to cool before storing.

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Pecan Pie Cookies

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The perfect combination of pecan pie and cookie flavors! Enjoy it for a fall treat or as part of your Thanksgiving dessert board.

Prep Time 15 minutes

Cook Time 9 minutes

Total Time 24 minutes

Ingredients

• 1 cup of butter, softened but not melted
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup dark corn syrup*
• 1 teaspoon of vanilla
• 2 large eggs
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1-2 cups of pecans, chopped**
• Pecan halves (to top cookies)

Instructions

1. Preheat over to 375 F.
   
2. Roughly chop pecans. Set aside
   
3. In an electric mixer cream together the butter and sugars. Scrape sides.
   
4. Lower the speed then add corn syrup and vanilla.
   
5. Add the eggs. Mix until combined.
   
6. You pre-mix your baking soda with the flour but I don't find it necessary. Instead, with the mixer on low, add one cup of flour. Then mix in your baking soda. Finally, add the remainder flour.
   
7. Remove the bowl from the mixer and stir in your pecans by hand.
   
8. Drop cookies onto a baking sheet.
   
9. Top each cookie with a pecan half.
10. Bake for about 8-10 minutes, or until edges are brown.
    
11. Allow to cool before storing.

Notes

*Can be substituted with golden corn syrup or maple syrup in a pinch

**One regular sized bag of pecan halves should be enough for this recipe. Roughly chop them a bit smaller than you would for pecan pie.

To store: Cookies can be stored in an airtight container for up to a week at room temperature. They can also be frozen for 3 months.