Chewy Pecan Pie Cookies Recipe Easy Soft Gooey Treats to Bake Now

Let me tell you, the scent of buttery pecans and caramelized sugar wafting from my oven is enough to make anyone’s mouth water. The first time I baked these chewy pecan pie cookies, I was instantly hooked—honestly, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. These cookies remind me of cozy autumn afternoons spent in my grandma’s kitchen when I was knee-high to a grasshopper. She used to make pecan pie every holiday, and I always wished I could carry that warm, nutty goodness with me wherever I went.

Years ago, I stumbled upon this recipe during a rainy weekend experiment, aiming to recreate that nostalgic flavor in a soft, portable treat. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These chewy pecan pie cookies quickly became a staple for family gatherings and gifting, offering pure, nostalgic comfort with every bite. You know what? They’re dangerously easy to make and perfect for potlucks, sweet treats for your kids, or just brightening up your Pinterest cookie board. If you love pecan pie but want something a little more casual and chewy, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

From a personal and professional standpoint, this chewy pecan pie cookies recipe hits all the right notes. After testing it multiple times (in the name of research, of course), I can say it’s a crowd-pleaser that’s as reliable as it is delicious. Here’s why you’ll adore it:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for holiday mornings, potlucks, or cozy weekend afternoons.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, thanks to its soft and gooey texture.
• Unbelievably Delicious: The rich caramelized filling and toasty pecans create a next-level comfort food experience.

This isn’t just another cookie recipe. The secret lies in the perfectly balanced filling—think buttery, sugary, and just a bit gooey—nested inside a soft, chewy cookie that holds everything together without getting soggy. Plus, swapping in dark brown sugar and a pinch of cinnamon gives it that cozy warmth that makes you close your eyes after the first bite. It’s comfort food in cookie form, healthier and faster to whip up than your traditional pecan pie but with the same soul-soothing satisfaction. Whether you want to impress guests without stress or turn a simple snack into a memorable treat, these chewy pecan pie cookies have got you covered.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples, making it a breeze to throw together anytime the craving hits.

• For the Cookie Dough:
  • 1 cup (226g) unsalted butter, softened (adds richness and moisture)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) dark brown sugar, packed (for depth and chewiness)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour (I recommend King Arthur for best texture)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon (optional, but adds warmth)
• For the Pecan Pie Filling:
  • 1 1/2 cups (180g) pecans, roughly chopped (toasty and crunchy)
  • 1/2 cup (120ml) light corn syrup or golden syrup (for gooey sweetness)
  • 1/2 cup (100g) packed dark brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Ingredient Tips: For the best pecans, look for fresh, firm nuts with no rancid smell. In summer, you can swap in toasted walnuts or even chopped hazelnuts for a twist. Gluten-free friends can substitute the flour with a 1-to-1 gluten-free baking blend without losing that chewiness. If you’re dairy-free, swap butter for your favorite plant-based spread and use coconut syrup instead of corn syrup.

Equipment Needed

• Stand mixer or hand mixer (for easy and even dough mixing; a sturdy spoon works too but takes more elbow grease)
• Mixing bowls (one large for dough, one medium for pecan filling)
• Baking sheets lined with parchment paper or silicone mats (helps prevent sticking and browning)
• Measuring cups and spoons (accurate measurements make a big difference)
• Spatula or wooden spoon (for folding ingredients gently)
• Cooling rack (to keep cookies crisp on the outside and chewy inside)

If you don’t have a stand mixer, a hand mixer or even a sturdy whisk can do the trick. Silicone baking mats are my favorite because they’re reusable and help with cleanup, but parchment paper works just fine. Budget-wise, none of these tools are fancy—most home cooks already have them handy. Just make sure your mixing bowls aren’t too small to mix the dough comfortably!

Preparation Method

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. This ensures an even bake and easy cleanup. (About 10 minutes prep)
2. Make the cookie dough: In a large bowl, cream together 1 cup softened butter, granulated sugar, and dark brown sugar until light and fluffy. This usually takes about 3-4 minutes with a mixer. The texture should look pale and slightly airy, which helps with chewiness.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. The batter will seem soft and creamy, which is exactly what you want here.
4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add the dry mix to the wet ingredients, folding gently to avoid overmixing. The dough should come together but remain soft and slightly sticky—a sign of tender cookies.
5. Prepare the pecan pie filling: In another bowl, mix the chopped pecans, corn syrup, dark brown sugar, melted butter, vanilla, and a pinch of salt until fully combined. You want a thick, sticky mixture that will hold together inside the cookie.
6. Assemble the cookies: Scoop about 2 tablespoons (30g) of cookie dough into your palm, flatten slightly, then place about 1 tablespoon (15g) of the pecan filling in the center. Fold the dough around the filling, sealing it completely, and shape into a ball. Place on the baking sheet about 2 inches apart. (This step can be sticky, but a light spray of cooking oil on your hands helps.)
7. Bake: Place the sheets in the oven and bake for 12-15 minutes. The edges should be golden but the centers soft and gooey. You’ll notice a rich, nutty aroma filling your kitchen—that’s your cue to get ready!
8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set without losing that chewy texture inside.

Pro tip: If the filling starts to leak, your dough might be too thin or the filling too loose—try chilling the dough 15-20 minutes next time. Also, avoid overbaking; these cookies keep their chewy magic only if you catch them just right.

Cooking Tips & Techniques

Getting these chewy pecan pie cookies just right can feel like a balancing act, but the tricks I’ve picked up over time make it a breeze. First off, don’t skip softening the butter; cold butter won’t mix well and can lead to dense cookies. I usually take mine out about an hour before baking to get that perfect creamy texture.

When mixing the dough, be gentle. Overworking it can develop too much gluten, making the cookies tough instead of soft. Trust me, I burned a batch early on by rushing the process—lesson learned! Also, chilling the dough briefly helps avoid spreading during baking, especially if your kitchen is warm.

Use good-quality pecans—freshness matters! Toast them lightly in a dry pan for a couple of minutes before mixing to unlock those amazing toasty flavors. It’s a small step but makes a big difference.

Finally, multitasking helps here. While the cookies are baking, clean up or prepare your next batch. Timing your oven racks can also speed things up if you’re making multiple trays. Remember, baking is part science, part art, and a sprinkle of patience.

Variations & Adaptations

These chewy pecan pie cookies are versatile and welcoming to tweaks. Here are a few variations I’ve tried (and loved):

• Gluten-Free Version: Substitute all-purpose flour with a 1-to-1 gluten-free blend. I used Bob’s Red Mill gluten-free flour with great results—still chewy and soft!
• Chocolate Chip Pecan Pie Cookies: Add 1/2 cup (90g) semi-sweet chocolate chips to the dough for a chocolatey twist that pairs wonderfully with the caramelized filling.
• Maple Pecan Filling: Swap corn syrup for pure maple syrup and reduce the brown sugar slightly. This gives a lovely, natural sweetness with a subtle maple aroma.
• Dairy-Free Option: Use plant-based butter and coconut syrup instead of corn syrup. The texture shifts a bit but stays soft and tasty.

For a seasonal spin, try swapping pecans for chopped roasted chestnuts in winter or toasted pumpkin seeds in fall. If you want a less gooey texture, reduce the syrup slightly or bake 1-2 minutes longer.

Serving & Storage Suggestions

Serve these chewy pecan pie cookies warm or at room temperature for the best gooey experience. They pair beautifully with a hot cup of coffee or a glass of cold milk to balance the sweetness.

For holiday parties, arrange them on a rustic wooden board alongside fresh fruit and cheese for a crowd-pleasing dessert spread. They also make thoughtful gifts—just pop them in a decorative tin or cellophane bag tied with a ribbon.

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, warm gently in a 300°F (150°C) oven for 5-7 minutes to revive that soft, gooey center.

Over time, these cookies actually develop a richer flavor as the pecan filling melds with the dough, so if you can wait a day or two (if you have the patience!), you’ll be rewarded with even deeper notes.

Nutritional Information & Benefits

Each chewy pecan pie cookie contains approximately:

Nutrient	Amount per cookie
Calories	180-200 kcal
Fat	10-12g (mostly from pecans and butter)
Carbohydrates	22-25g
Protein	2-3g
Fiber	1-2g (thanks to pecans)

Pecans are a great source of healthy fats, antioxidants, and fiber, which support heart health and provide sustained energy. Using dark brown sugar instead of white adds a touch of minerals and molasses flavor. While these cookies are definitely a treat, they offer a bit more nutrition than your average cookie thanks to the nuts and real butter.

If you’re watching allergens, note that these contain nuts, eggs, and dairy. Gluten-free and dairy-free adaptations are easy to make, as mentioned earlier, so you can enjoy them no matter your dietary needs.

Conclusion

These chewy pecan pie cookies are a must-try if you want a soft, gooey treat that captures the heart and soul of classic pecan pie without the fuss of cutting slices. They’re simple, delicious, and downright addictive—perfect for sharing or savoring solo with a good book. Honestly, I love how this recipe brings a little nostalgia and a lot of joy to my kitchen.

Feel free to customize the filling or swap nuts to suit your preferences. I’d love to hear how you make them your own, so please leave a comment or share your favorite twists! Happy baking—you’re going to want to have these chewy pecan pie cookies on speed dial.

FAQs

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough and filling a day ahead, keep them refrigerated, and assemble before baking. Baked cookies can be stored in an airtight container for up to 3 days or frozen for longer.

What’s the best way to prevent the filling from leaking?

Make sure to seal the dough completely around the filling and chill the dough briefly if it feels too soft. Avoid overfilling to keep the gooey center intact.

Can I use other nuts instead of pecans?

Yes! Walnuts, hazelnuts, or even toasted pumpkin seeds work well depending on your taste and season.

Are these cookies gluten-free?

Not as written, but swapping the all-purpose flour for a gluten-free blend makes these cookies gluten-free without losing their chewy texture.

How do I store leftover cookies to keep them soft?

Store cookies in an airtight container at room temperature. Adding a slice of bread to the container can help maintain moisture and keep them soft longer.

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