If you love classic pecan pie, The Best Soft & Chewy Pecan Pie Cookies might be your new favorite thing.

This cookie version of the holiday classic has a buttery cookie base, a rich, nutty filling, and just the right amount of crunch. Each bite is like a little piece of pecan pie, but much easier to make.

These cookies are a fun twist for the holiday season, but they’re also perfect any time of year when you want something special. The pecan filling is made with maple syrup, brown sugar, and crunchy pecans, giving them a warm, cozy flavor that pairs beautifully with the soft sugar cookie dough.

Whether this is your first time making a pecan pie-inspired cookie recipe or you’ve tried a dozen cookie recipes before, this step-by-step guide will help you bake the perfect cookie. Grab your parchment paper and baking sheet, and let’s get started.

Ingredients

This recipe calls for simple ingredients, found in any grocery store. Each one plays a part in creating the perfect texture and flavor:

• Unsalted butter: Soft butter creates a tender, buttery cookie base and a rich pecan filling.
• Granulated sugar: Sweetens the cookie base and helps achieve a soft, chewy texture.
• Vanilla extract: Adds depth and warmth to both the cookie base and the filling.
• Large egg: Binds the wet ingredients and adds structure.
• Egg yolk: Provides extra richness for softer, more tender cookies.
• All-purpose flour: The base of the dough, giving the cookies structure.
• Cornstarch: Helps create a soft, chewy cookie texture.
• Baking powder: Gives a light lift to the cookies.
• Baking soda: Helps the cookies spread just the right amount.
• Salt: Balances the sweetness and enhances flavor.
• Brown sugar: Adds caramel-like flavor to the pecan filling and helps create a soft texture.
• Maple syrup: Sweetens the filling and adds a rich, warm flavor.
• Bourbon or rum: Optional, but adds depth and a hint of sophistication to the filling.
• Chopped pecans: Bring crunch and a nutty flavor to the filling.
• Flour or cornstarch (for filling): Thickens the filling to the perfect consistency.
• Flaky sea salt: Sprinkled on top for balance and presentation.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

• Add a little bit of ground cinnamon to the filling for extra spice.
• Use dark brown sugar for a richer flavor in the filling.
• Try walnuts instead of pecans for a different nutty filling.
• For a chocolate twist, add mini chocolate chips to the cookie dough.
• Make them into cookie cups by baking in a muffin pan and filling after baking.

How to Make Soft & Chewy Pecan Pie Cookies

Pecan Filling

In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, maple syrup, and a pinch of salt. Cook, stirring constantly, for 2-3 minutes until the mixture is bubbling and slightly thickened. 

Remove from heat and stir in the bourbon or rum, vanilla extract, and flour until smooth. Mix in the chopped pecans and set aside to cool slightly. It will thicken as it sits.

Cookies

Preheat your oven to 350°F. Line two cookie sheets with parchment paper.

In the bowl of a stand mixer (or using a hand mixer), cream the softened butter and granulated sugar on medium speed for about 1½ minutes until light and fluffy. 

Add the vanilla extract, then mix in the egg and egg yolk until combined.

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add this flour mixture to the wet ingredients, mixing at low speed just until combined. Avoid overmixing to keep the cookie base soft and tender.

Use a small cookie scoop (about 3 tablespoons of dough) to shape the dough into cookie dough balls. If your dough feels very soft, cover it with plastic wrap and chill for 15 minutes. 

Place dough balls on your prepared baking sheet, spacing them about 2½ inches apart. Use the back of a tablespoon to press down the center of each cookie, creating a space for the filling.

Add about 1½ teaspoons of the pecan filling into the center of each cookie. Don’t overfill – they’ll get topped again after baking. 

Bake cookies for 10–15 minutes, or until the edges are set and the bottoms are golden brown. Let cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. 

Spoon a little more pecan filling into the centers to make them look full, then sprinkle with flaky sea salt.

Expert Tips

• If your filling thickens too much while sitting, warm it gently just for a little bit over low heat before spooning onto cookies.
• Do the round cookie-cutter swirl trick for perfectly round cookies (How to: use a round cookie-cutter to gently swirl around them immediately after baking)
• For extra flavor, toast the pecans before adding them to the filling.
• Avoid overfilling before baking to prevent the filling from spilling over the sides.

Frequently Asked Questions

How should I store these cookies?

Keep them in an airtight container at room temperature for up to 3–4 days.

Can I make the dough ahead of time?

Yes, shape the dough into cookie dough balls, cover tightly with plastic wrap, and refrigerate for up to 2 days.

Can I freeze this recipe?

Yes. Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag. Thaw at room temperature.

Can I make these without alcohol?

Absolutely—just skip the bourbon or rum, and the recipe will still have great flavor.

What’s the best way to get the filling in the center of each cookie?

Use the back of a tablespoon to create a deep indent before baking, then refill with more pecan filling after baking.

Want to be adventurous and try some new nut-themed treats? Check out the recipes below, or take a look at the blog for more cookie recipes!

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