Pecan Pie Cookies

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 11/17/22
Pecan pie cookies recipe

The Spruce Eats / Julia Hartbeck
Prep: 30 mins
Cook: 14 mins
Refrigeration Time: 90 mins
Total: 2 hrs 14 mins
Servings: 13 servings
Nutrition Facts (per serving)
367 Calories
25g Fat
35g Carbs
4g Protein
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Nutrition Facts
Servings: 13
Amount per serving
Calories 367
% Daily Value*
Total Fat 25g 32%
Saturated Fat 12g 61%
Cholesterol 116mg 39%
Sodium 157mg 7%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 4%
Protein 4g
Calcium 37mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These scrumptious little cookies are like bite-sized pecans pies. The method to making them is surprisingly easy. It's a great baking project for children for fall holidays. If your holiday plans include making batches of cookies to serve or give as gifts, these cookies can be a family occasion. They can be frozen if you want to make them ahead and serve later.

Do plan ahead for the chilling time when you are making this recipe. which comes courtesy of the cookbook Classic Southern Desserts (Oxmoor House). The dough must be chilled for an hour after you make it, then the pecan filling must be chilled for 30 minutes.

Ingredients

  • For the Cookie Dough:
  • 1 cup butter (softened)
  • 1/2 cup sugar
  • 1/2 cup dark corn syrup
  • 2 large eggs (separated)
  • 2 1/2 cups all-purpose flour
  • For the Filling:
  • 1/4 cup butter
  • 1/2 cup powdered sugar
  • 3 tablespoons dark corn syrup
  • 3/4 cup pecans (finely chopped)

Steps to Make It

Make the Cookie Dough

  1. Gather the ingredients.

    Make cookie dough
    The Spruce Eats / Julia Hartbeck

  2. Make the dough. Beat the butter and sugar at medium speed with an electric mixer until light and fluffy.

    Beat butter
    The Spruce Eats / Julia Hartbeck

  3. Add the corn syrup and egg yolks, beating well.

    Add corn syrup
    The Spruce Eats / Julia Hartbeck

  4. Gradually stir in the flour. Cover and chill for 1 hour in the refrigerator.

    Stir in flour
    The Spruce Eats / Julia Hartbeck

Make the Filling

  1. Gather the ingredients.

    Ingredients for filling
    The Spruce Eats / Julia Hartbeck

  2. Melt the butter in a heavy saucepan over medium heat; stir in powdered sugar and dark corn syrup.

    Melt butter
    The Spruce Eats / Julia Hartbeck

  3. Cook, stirring often until the mixture boils. Remove from heat. Stir in pecans; chill 30 minutes.

    Mix in pecans
    The Spruce Eats / Julia Hartbeck

  4. Shape the filling mixture by 1/2 teaspoonfuls into 1/4-inch balls; set these aside as they won't be used until after the cookies are baked from the dough prepared in the first step.

    Spoon out onto plate
    The Spruce Eats / Julia Hartbeck

Assemble and Bake the Cookies

  1. Preheat the oven to 375 F.

    Assemble cookies
    The Spruce Eats / Julia Hartbeck

  2. Shape the cookie dough that has been chilling for an hour into 1-inch balls; place each ball 2 inches apart on lightly greased baking sheets.

    Shape cookie dough
    The Spruce Eats / Julia Hartbeck

  3. Beat the egg whites until foamy; brush them on the dough balls.

    Egg white wash
    The Spruce Eats / Julia Hartbeck

  4. Bake the cookie dough balls for 6 minutes.

  5. Remove the cookies from the from oven and place a pecan ball in the center of each cookie.

    Add filling
    The Spruce Eats / Julia Hartbeck

  6. Bake 8 to 10 more minutes or until lightly browned. Let cool 5 minutes on baking sheets.

    Bake cookies
    The Spruce Eats / Julia Hartbeck

  7. Remove the cookies to wire racks and cool them completely.

    Remove cookies to wire rack
    The Spruce Eats / Julia Hartbeck

  8. Serve and enjoy!

    Cookies on plate
    The Spruce Eats / Julia Hartbeck

Tip

  • You can freeze these cookies for up to one month if desired. But you may be too tempted to simply start eating them as soon as they have cooled enough to not burn your mouth.

Recipe Variation