Go Back
Easy pecan pie cookies offer bite-sized bliss, perfect for holiday baking and enjoying the classic pecan pie flavor in a convenient cookie form.

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
Cook Time 15 minutes
Total Time 1 hour
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.