Can you freeze pecan pie cookies?

Yes these cookies freeze beautifully. Place them in a single layer on a baking sheet, freeze until firm, then transfer to an airtight container with parchment between layers. They’ll keep for up to 3 months . Thaw at room temperature before serving.

How long do pecan pie cookies stay fresh?

Stored in an airtight container at room temperature, they’ll last about 5–7 days . If you refrigerate them, they’ll stretch closer to 10 days , though they may firm up slightly.

Do pecan pie cookies taste more like pie or cookies?

They’re the best of both worlds. The base tastes like buttery shortbread, while the topping has the gooey, caramelized sweetness of pecan pie. Most people describe them as “pecan pie in cookie form.”

What’s the best way to store pecan pie cookies?

Store in an airtight container at room temperature. If stacking, use parchment paper between layers to prevent sticking. For longer storage, freeze them (see above).

Can I make these ahead of time?

Yes! The dough can be prepared and refrigerated up to 48 hours in advance , or frozen for several weeks. You can also bake the cookies, freeze them, and then reheat briefly at 300°F before serving.

Pecan Pie Cookies Recipe: Easy, Chewy & Irresistible

Ingredients

Pecan Pie Filling:

½ cup brown sugar
3 tbsp heavy cream
¾ large egg, lightly beaten
1 tsp vanilla extract
2 tbsp corn syrup (or maple syrup)
Pinch of salt

¾ cup chopped pecans
Cookie Dough:
½ cup (1 stick) unsalted butter, softened
¼ cup granulated sugar
¼ cup brown sugar
¾ egg yolk
½ tsp vanilla extract
1 tbsp milk
1 cup all-purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
Optional Toppings:
Extra chopped pecans
Melted dark chocolate drizzle

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Instructions

Step 1: Make the Filling

In a saucepan, whisk together brown sugar, cream, egg, vanilla, corn syrup, and salt until smooth.
Stir in pecans.
Cook over medium heat, whisking constantly, until mixture thickens and bubbles (5–7 mins).

Transfer to a bowl, cool, and refrigerate for 1 hour.
Step 2: Make the Dough
In a bowl, cream butter, granulated sugar, and brown sugar until pale and fluffy (2 mins).
Mix in egg yolk, vanilla, and milk.
In another bowl, whisk flour, baking soda, baking powder, and salt.
Fold dry ingredients into wet until a soft dough forms.
Step 3: Chill the Dough
Cover and refrigerate 1 hour. (Or roll into a 10-inch log, wrap in plastic, and chill. For speed: 30 mins freezer.)
Step 4: Shape the Cookies
Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment.
Divide dough into 10 balls (about 2 tbsp each). Place 3 inches apart.
Press a teaspoon into each ball to make an indentation. Fix cracks if needed.
Fill each with 1 tsp pecan filling. Chill trays 15 mins.
Step 5: Bake
Bake for 8–10 mins, until edges are golden and filling is bubbling.
Cool on sheet 5 mins, then transfer to a wire rack.
Step 6: Finish & Serve
Spoon extra filling on cooled cookies.
Top with pecans + chocolate drizzle if desired.

Notes

Chilling Is Key: Don’t skip chilling both the filling and the dough this keeps the cookies from spreading and helps the centers hold the filling.

Filling Tip: If your filling thickens too much after refrigeration, let it sit at room temp for 5 minutes and stir before spooning into cookies.

Storage Tip: Keep in an airtight container at room temperature up to 5 days, or freeze for 3 months.

Author: Soukaina
Prep Time: 20 minutes (+1 hr chill)
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American / Southern-inspired

Nutrition

Serving Size: 1 cookie
Calories: 245 kcal
Sugar: 19 g
Sodium: 105 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25g
Fiber: 1 g
Protein: 3g
Cholesterol: 45 mg