Shortbread Pecan Pie Cookies

Pecan Pie Cookies feature a buttery shortbread layer topped with sweet pecan pie filling and a dark chocolate drizzle. They are so good, they melt in your mouth. To me, they are the perfect holiday treat, an ode to my favorite dessert: pecan pie. These are a delicious reinterpretation of the classic dessert that we all love.

I love the holidays because I get to bake so many treats for my family and our friends. We are huge fans of anything pecan, so on my blog you will find the most amazing Bourbon Pecan Pie and the thickest and most divine Pecan Pie Bars. If you can’t decide on one dessert, check this Pecan Pie Cheesecake!

Pecan Pie Cookies are basically cute mini pecan pies, but way quicker and easier to make. These are never missing from my holiday cookie tray, and since you can make them a few days in advance, I usually make extras to give as hostess gifts. If you are hesitant to make pie, then start with these buttery cookies, same great flavors and textures just in miniature form!

Why you will love this recipe 

• No need to bake a pie: I can have my favorite pie without making the crust, which is usually the most difficult part of pie-making. No rolling out dough or blind-baking a crust beforehand. A delicious take on a classic!
• Cookies are so much faster: They take just 10 minutes to cook, rather than an hour to cook a pecan pie. In fact, I can have these ready to serve in less than 30 minutes.
• No need for plates: Family and friends can grab a cookie instead of being served a piece of pie. No need to worry about slicing pieces for guests or washing extra dishes
• Not as gooey: If you’re not as fond of all that gooey sweetness, these cookies are more like a shortbread cookie with a buttery caramel-nut filling.

What you will need

For the cookies

• Wet ingredients: I use softened butter because it creates air pockets when beaten, helping the cookies rise and keeping the dough thick enough to rise. The egg holds the dry ingredients together and creates a soft, rich crumb. Pure vanilla extract provides a warm, complex flavor without the bitterness artificial vanilla can have.
• Dry ingredients: Self-rising flour combines baking powder and salt with the flour to provide a soft, cake-like texture. Finely ground almonds add texture, nutty flavor, and moisture retention. 
• Seasonings: Granulated sugar adds pure sweetness and helps create crisp edges.

For the filling

• Wet ingredients: Melted butter blends easily with the sugar to make a smooth sauce without grittiness. Corn syrup provides a sticky, sweet glue that binds everything while keeping it moist. Eggs also help everything set and make it a creamy custard texture.
• Dry ingredients: Chopped pecans provide the authentic nutty, buttery taste and crunchy texture of pecan pie in a cookie.
• Seasonings: Besides salt, I also add brown sugar for a caramel flavor and hints of molasses and toffee. 
• Chocolate: I use Ghirardelli semi-sweet chocolate chips for the melted topping because they have a rich, creamy taste. 

How to prepare

Preheat the oven: First, I preheat the oven to 375 degrees F and line an ungreased cookie sheet with parchment paper.

Mix the filling: While waiting, I mix the butter, corn syrup, brown sugar, pecans, eggs, and salt in a medium saucepan over medium-low heat, stirring constantly until thickened. Then, I remove it from the heat and set it aside.

Beat the butter: In a large bowl, I use a mixer to beat the butter and sugar until it is creamy. Then, I mix in the egg and vanilla, add the flour and almonds, and mix slowly until combined. 

Roll and fill: Now, I roll out the dough and make 1-inch balls, place them on the prepared cookie sheet, and press them into flat disks with indentations in the middle for the filling. Next, I put a heaping tablespoon of pecan pie mixture onto each cookie.

Bake the cookies: Then I put the pan in the oven and bake the cookies for 8 to 10 minutes, or until the edges are slightly browned and the filling is set. 

Let them cool: Then, I remove them and let them cool on a wire rack.

Melt the chocolate: Once they are cool, I melt the chocolate chips and drizzle the melted chocolate on top. 

Set and serve: Finally, I let the chocolate cool until set, then serve the cookies. 

Expert tip

To chop or not to chop

Using whole pecans may seem like a great idea for pie but not for cookies. They’re too small to make a filling that can be combined properly and stuffed into such a small space. Using whole pecans would take up almost the whole area, which means the filling wouldn’t get the right amount of each ingredient to taste right. As much as I love pecans, chopping them is the only way I would make these cookies.  

More tips to consider:

• Place cookies about 2 inches apart fr the baking sheet. 
• Only bake one cookie sheet at a time so there is enough room for circulation. I use 2 baking pans, so I always have one ready if I am making a lot of Don’t-Kies. 
• Don’t overfill the cookies, or they could spill over and burn the pan. 
• Also, make sure the cookies are done before removing them so they can hold the heavy weight of the filling. The edges should be slightly brown. 
• If the dough feels too sticky, wrap it in plastic and refrigerate for about 30 minutes before rolling out the cookies.

Recipe variations and add-ins:

• Toasted nuts: For a richer, buttery flavor and a crispier crunch, toast the pecans before adding them to the filling.
• Different nuts: Make this a whole different kind of cookie by using walnuts, almonds, cashews, peanuts, or pistachios.
• Other topping: Instead of chocolate, I sometimes drizzle some of my thick and rich homemade caramel sauce on top of these cookies. It is so luscious and creamy. 
• No corn syrup: I sometimes use maple syrup instead of corn syrup to get that ooey-gooey consistency and sweetness without all the glucose.
•  Boozy cookies: Mix a little bit of bourbon into the filling while heating it for a rich bourbon flavor. For that flavor without the booze, use bourbon extract. 
• Candied pecans: Sometimes, I use candied pecans for a sweeter, crunchier filling. 

Serving suggestions:

These delicious cookies are almost always on my dessert table during the holidays, especially at Thanksgiving, right next to my pecan pie! You would be surprised how many people would rather grab a cookie than wait for a slice of pie. Sometimes, I serve these with a bit of vanilla ice cream or whipped cream on the side. I have an easy recipe for stabilized whipped cream that needs only 5 ingredients and lasts for days.

I also like to have these cookies with a mug of coffee. They’re especially good with my homemade red velvet hot chocolate with its semi-sweet chocolate, rich cream, and soothing red hue. When I dip one of these cookies into the warm chocolate, they melt in my mouth, and the gooey pecan filling is like a heavenly butter nut sauce. They also go great with this slow cooker apple cider, which is so easy to make in the crockpot. Just toss it all in the pot and let it cook all day long. The house will smell amazing too.

How to store leftovers:

• Refrigerate: These cookies will last for a week at room temperature in an airtight container and 2 weeks in the fridge.  
• Freezing: To freeze, I put these in a freezer-safe container with parchment or wax paper between them to keep them from sticking.   
• Defrost: I thaw them overnight in the fridge before serving.

Frequently asked questions

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