pecan pie cookies

Pecan Pie Cookies from Delish.com are a must this holiday season. 

Pecan Pie Thumbprint Cookies

c. all-purpose flour

baking powder

kosher salt

c. (1 1/2 sticks) butter, softened

c. sugar

pure vanilla extract

c. (1 stick) butter

dark corn syrup

c. pecans

We made these last night, I wish I had read the comments first as we had issues with runny filling too. Still these cookies are AMAZING! I will definitely make them again (in a mini muffin pan)!

I’ve made this recipe twice now, once before the December 14th update and once after. I would have given the previous recipe 4 or even 5 stars because it was so yummy! The cookies did spread a bit more and I had to make my thumbprint a little smaller on the second tray I put in but I was okay having to make little adjustments because they ended up tasting amazing! I decided to make them again this week as a part of my Christmas cookie box that I am sending out to neighbors and friends and I’m so disappointed with the new recipe. The cookies are not as buttery or sweet. Yes, they hold their shape better (I still froze them for 20 minutes and put the filling inside before baking) but they came out dry and not very sweet. I’m hoping that drizzling caramel on them will help with that but I’m delivering these boxes tomorrow and I don’t have time to make more. I know there were some bad reviews for the former recipe but I loved it and didn’t write it down. Is there any way the author of this page can post both recipes so we can choose which one we like better? I really would love to make the old version again sometime!

I have made several recipes from this site, including this one. Each time, I have followed the recipe to the letter.

This recipe failed in a spectacularly epic fashion! Shame on you editor and quality control expert!!!

I compared this recipe with the recipe for Thumbprint Cookies from your website and the measurements are completely different for the same cookie! I realized this after my cookies fell flat as well. And don't give me any excuse about humidity! My bread that is baking in the exact same environment is the same as it has always been.

I whole heartedly apologize if this review comes across harsh but as numerous first time holiday cookie bakers are resting their hopes on your curated expertise to help make their holiday cookie baking easy and awesome, I am sincerely disappointed that you would allow this recipe to grace your website.

Please instruct your bakers that are conducting quality assurance to give you honest feedback and to hold back any recipes that may not be ready for publishing.

Thank you

So after making a few cookies I changed how I made them a tad...I put the balls in mini muffin tins (not freezing them) making a little divot in them, cooking them approx 75% of the way, taking them out and spooning some mixture in the middle then cooking for a few more minutes. They turn out pretty good!

Awful recipe. Wish I read the reviews. Bake the cookie full. Then cook the filling. Let it cool slightly and then fill the cookie. If not the cookie doesn’t bake and filling spills out all over. Should have known better and listened to my gut. Whoever wrote this never baked them

Epic Fail. Taste good but the filling doe not come out thick like in video so I added more sugar instead of melting it to thicken the filling up it helped a bit but of course the filling poured right out while baking. Sugar was all over the cookie sheet damn near had to carve them off the cookie sheet they do taste good but won’t be trying this again

EPIC FAIL , Made exactly as recipe said, put in freezer for even longer than said, cooked them but they pretty much melt to almost paper thin and the filling propbably needs an egg to thicken it as it runs all over the place when they bake.  should have read comments 1st....  If I try again I will use my own thumbprint dough recipe and make my own filling

There is something off about this recipe. I made two separate batches and both took longer than the 12-14 minutes to cook. The pecan pie filling spilled out and became crunchy. Because I had to bake the cookies longer to even get them lightly golden instead of the wet appearance they are super crunchy today. They also did not keep their thumbprint. For the cookies I can actually eat they are good.

These are hands down, the best cookies I’ve ever had!!!  Thank you for sharing this recipe with the world!!

Cookies flattened topping ran all over. What a waste.

Tastes good, looks horrible.  The recipe doesn’t work.  All the alterations don’t work either.  Find another recipe for these.

Had to bake them longer than the time it said and they turned out flat and the filling just melted all over onto the pan...I made a second batch and baked the cookies first ..thumbprints didnt stay...let the cookies cool for about 5 or so minutes...made the topping and let it completely cool then put it on top ...was better.

https://streaming.hearstdigitalstudios.com/ecd1a330-bf14-4f93-a2bf-907d6d6fa048/video_rover_16x9_1080p_hd_1542297951_61831.mp4

These cookies are surprisingly easy to make, and they're a true crowd-pleaser.

Pecan Pie Thumbprints Are Even Better Than The Classic Pie

If you love pecan pie, then you're going to love these soft and chewy Pecan Pie Cookies! This is another easy recipe that bakes up beautifully. These cookies stay nice and soft and they freeze well too! Easy as pie!!

Soft and Chewy Pecan Pie Cookies

brown sugar, firmly packed

butter, softened

egg, room temperature

vanilla extract

all purpose flour

Filling

pecans

whipping cream

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

In a large mixing bowl, or bowl from stand mixer with paddle attachment, cream together butter, brown sugar, egg and vanilla extract until creamy.

In a small bowl, whisk together all purpose flour and baking powder.

Add dry ingredients to wet ingredients and mix on low speed until combined.

Use a small cookie scoop to measure dough and shape into 1 and 1/4-inch balls. Place 2 inches apart on prepared cookie sheets.

Use thumb, or bottom of measuring spoon to make indentation in each cookie.

For filling

Combine pecans, brown sugar, whipping cream and vanilla extract in small mixing bowl. Stir just until combined.

Fill each indentation in unbaked cookies with 1 heaping teaspoon of filling.  It is okay to have the pecan sticking out of the top a little, but not too much of the liquid from the filling as it will expand and spread a little.

Bake for 10-12 minutes until edges are lightly browned.

Cool on baking sheets for one minute, then transfer to wire cooling racks.

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Pecan Pie Thumbprint Cookies

Soft and Chewy Pecan Pie Cookies

Top 2 pecan pie cookies recipes from across the web

The most viewed pecan pie cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pecan Pie Thumbprint Cookies

Soft and Chewy Pecan Pie Cookies

The most viewed pecan pie cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine