PECAN PIE COOKIE BITES

I’ll never forget my grandma’s pecan pie. It was the star of every Thanksgiving and Christmas, a gooey, nutty masterpiece that everyone fought over. But let’s be honest, sometimes you just want a little bite of that pecan pie goodness without committing to a whole slice (or feeling guilty about sneaking back for seconds…and thirds!). That’s where my recipe for Easy Pecan Pie Cookies – Bite-Sized Bliss comes in! Today, I’m sharing all my secrets for the most amazing Easy Pecan Pie Cookies – Bite-Sized Bliss you’ll ever make; cookies so good they’ll become a new family favorite, guaranteed!

Pecan Pie Cookie Perfection: Your New Go-To Recipe

Okay, friends, let’s dive into this recipe that will make you a cookie superstar! These aren’t just any cookies; they’re miniature pecan pies disguised as cookies, offering the perfect balance of buttery, crumbly dough and a rich, decadent pecan filling. What makes them so special? Well, they are incredibly easy to make, require minimal ingredients, and deliver maximum flavor. Plus, they’re the perfect size for snacking, sharing, or even gifting. Trust me, these little gems will disappear fast!

Why You’ll Absolutely Love These Cookies

• Easy to Make: I promise, this recipe is beginner-friendly. We’re talking simple steps and pantry-staple ingredients.
• Incredibly Flavorful: That classic pecan pie taste in a convenient, bite-sized form. What’s not to love?
• Perfect for Any Occasion: From holiday gatherings to a simple weeknight treat, these cookies are always a hit.
• Freezer-Friendly: Make a batch ahead of time and freeze them for later. Perfect for when those sweet cravings hit!

Gather Your Ingredients: The Essentials

Before we get started, let’s make sure we have everything we need. Don’t worry, the ingredient list is short and sweet! And remember, good quality ingredients always make a difference in the final result.

For the Cookie Dough:

• 1 cup (2 sticks) Unsalted Butter, softened: This is the foundation of our buttery, melt-in-your-mouth dough. Make sure it’s properly softened – not melted! – for the best texture.
• ½ cup Granulated Sugar: For sweetness and a little bit of that classic cookie crispness.
• ½ cup Packed Light Brown Sugar: Adds moisture, chewiness, and a hint of caramel flavor that complements the pecans perfectly.
• 1 Large Egg: Binds the dough together and adds richness.
• 1 teaspoon Vanilla Extract: Enhances the overall flavor and adds a touch of warmth. Use the good stuff – pure vanilla extract, not imitation! You’ll taste the difference.
• 2 ¼ cups All-Purpose Flour: Provides structure to the cookies. Spoon and level your flour for accurate measurement.
• ½ teaspoon Baking Soda: Helps the cookies rise and gives them a light, airy texture.
• ½ teaspoon Salt: Balances the sweetness and enhances all the other flavors. Don’t skip the salt!

For the Pecan Pie Filling:

• ½ cup (1 stick) Unsalted Butter, melted: Adds richness and helps bind the filling together.
• ½ cup Packed Light Brown Sugar: Provides that signature pecan pie sweetness and caramel flavor.
• ¼ cup Light Corn Syrup: Adds that classic pecan pie gooiness and prevents the filling from becoming too dry.
• 1 Large Egg: Binds the filling together and adds richness.
• 1 teaspoon Vanilla Extract: Enhances the overall flavor of the filling.
• 1 ½ cups Pecan Halves, coarsely chopped: The star of the show! I love using pecan halves for their visual appeal, but chopped pecans work just as well. Toasting the pecans beforehand (for about 5-7 minutes at 350°F) really enhances their flavor, but it’s optional.
• Pinch of Salt: Just a pinch to balance the sweetness.

Step-by-Step Instructions: Let’s Get Baking!

Alright, you’ve gathered your ingredients, and you’re ready to bake. Let’s go through each step together. I’ll be here to guide you every step of the way!

Making the Cookie Dough:

1. Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Pro Tip: Make sure your butter is properly softened. If it’s too cold, it won’t cream properly; if it’s too melted, your cookies will spread too much.
2. Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough. Overmixing will develop the gluten and result in tough cookies.
5. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking. Don’t skip this step! It’s crucial for achieving that perfect cookie shape.

Making the Pecan Pie Filling:

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Add Brown Sugar and Corn Syrup: Stir in the brown sugar and corn syrup until smooth.
3. Remove from Heat: Remove the saucepan from the heat and let it cool slightly.
4. Whisk in Egg and Vanilla: Whisk in the egg and vanilla extract until well combined.
5. Stir in Pecans and Salt: Stir in the chopped pecans and a pinch of salt.

Assembling and Baking the Cookies:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Shape the Dough: Roll the chilled cookie dough into 1-inch balls. You can use a small cookie scoop to ensure even size.
3. Create Indentations: Place the dough balls on the prepared baking sheet. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
4. Fill with Pecan Pie Filling: Spoon about 1 teaspoon of the pecan pie filling into each indentation. Don’t overfill them, or the filling will spill over during baking.
5. Bake: Bake for 12-15 minutes, or until the edges of the cookies are golden brown and the filling is set.
6. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips and Tricks for Perfect Pecan Pie Cookies

Want to take your pecan pie cookie game to the next level? Here are some of my favorite tips and tricks to ensure cookie success!

Butter is Key:

I can’t stress enough how important softened butter is for the cookie dough. It should be soft enough to leave a slight indentation when you press it with your finger, but not so soft that it’s greasy. Take your butter out of the refrigerator about an hour before you start baking.

Don’t Overmix the Dough:

Overmixing develops the gluten in the flour, which can result in tough cookies. Mix the dough until just combined. A few streaks of flour are okay.

Chilling is Crucial:

Chilling the dough prevents the cookies from spreading too much during baking. It also allows the flavors to meld together. If you’re short on time, you can chill the dough for as little as 30 minutes, but I recommend chilling it for at least an hour for the best results.

Toast the Pecans:

Toasting the pecans before adding them to the filling really enhances their flavor. Spread the pecans on a baking sheet and bake them at 350°F (175°C) for 5-7 minutes, or until they are fragrant. Watch them carefully, as they can burn easily.

Don’t Overbake:

Overbaked cookies will be dry and crumbly. Bake the cookies until the edges are golden brown and the filling is set. They will continue to firm up as they cool.

Variations and Substitutions:

• Chocolate Chips: Add ½ cup of chocolate chips to the cookie dough for a chocolatey twist.
• Spices: Add ½ teaspoon of ground cinnamon or nutmeg to the cookie dough or filling for a warm, spicy flavor.
• Bourbon: Add 1 tablespoon of bourbon to the pecan pie filling for a boozy kick.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Vegan: Substitute the butter with vegan butter and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Storing Your Pecan Pie Cookies

These cookies are best enjoyed within a few days of baking, but they can be stored for longer if stored properly.

Storing at Room Temperature:

Store the cookies in an airtight container at room temperature for up to 3 days.

Storing in the Freezer:

To freeze the cookies, place them in a single layer on a baking sheet and freeze for 30 minutes. Once frozen, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. Thaw the cookies at room temperature before serving.

Troubleshooting: Common Cookie Concerns

Sometimes, things don’t go exactly as planned in the kitchen. Don’t worry! Here are some common cookie concerns and how to fix them.

Cookies are Spreading Too Much:

• Cause: Butter was too soft, dough wasn’t chilled long enough, oven temperature was too low.
• Solution: Make sure your butter is properly softened, chill the dough for at least 30 minutes, and double-check your oven temperature.

Cookies are Too Dry:

• Cause: Overbaking, too much flour, not enough butter or sugar.
• Solution: Don’t overbake the cookies, measure your flour accurately, and make sure you’re using the correct amount of butter and sugar.

Filling is Too Runny:

• Cause: Not enough corn syrup, egg wasn’t properly incorporated.
• Solution: Make sure you’re using the correct amount of corn syrup and whisk the egg into the filling until well combined.

Enjoy Your Bite-Sized Bliss!

There you have it! Your guide to making the most delicious Easy Pecan Pie Cookies – Bite-Sized Bliss. I hope you enjoy these little treats as much as I do. They are perfect for satisfying your sweet tooth, sharing with friends and family, or even gifting to someone special. Remember, baking is all about having fun and experimenting, so don’t be afraid to get creative and put your own spin on this recipe. Happy baking, my friends!

Pecan Pie Cookie Bites

These Pecan Pie Cookie Bites are miniature pecan pies disguised as cookies, offering a perfect balance of buttery, crumbly dough and a rich, decadent pecan filling. They are easy to make, require minimal ingredients, and deliver maximum flavor, making them perfect for snacking, sharing, or gifting.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup 1 stick
• ½ cup packed light brown sugar
• ¼ cup light corn syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups pecan halves, coarsely chopped
• Pinch of salt

Equipment

• Large bowl
• Stand mixer or electric mixer
• whisk
• measuring cups and spoons
• Plastic wrap
• medium saucepan
• baking sheet
• parchment paper
• Small cookie scoop or spoon
• wire rack

Method

 

1. Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
2. Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
6. Melt the Butter (Filling): In a medium saucepan, melt the butter over medium heat.
7. Add Brown Sugar and Corn Syrup (Filling): Stir in the brown sugar and corn syrup until smooth.
8. Remove from Heat (Filling): Remove the saucepan from the heat and let it cool slightly.
9. Whisk in Egg and Vanilla (Filling): Whisk in the egg and vanilla extract until well combined.
10. Stir in Pecans and Salt (Filling): Stir in the chopped pecans and a pinch of salt.
11. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
12. Shape the Dough: Roll the chilled cookie dough into 1-inch balls. Use a small cookie scoop to ensure even size.
13. Create Indentations: Place the dough balls on the prepared baking sheet. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
14. Fill with Pecan Pie Filling: Spoon about 1 teaspoon of the pecan pie filling into each indentation. Don’t overfill.
15. Bake: Bake for 12-15 minutes, or until the edges of the cookies are golden brown and the filling is set.
16. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure the butter is properly softened but not melted. Toasting the pecans before adding them to the filling enhances their flavor; bake them at 350°F (175°C) for 5-7 minutes. Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Thaw at room temperature before serving. Add chocolate chips or spices for variation.