Looking for unique cookie recipes? These Pecan Pie Cookies may seem fancy, but a store-bought pie crust makes them surprisingly simple. They capture all the warm, sweet flavors of pecan pie in an easy-to-eat cookie. If you enjoy these, try other seasonal treats like Easy Christmas Cookie Cake Bars or 3-Ingredient Hershey’s Chocolate Pie.
Why you’ll love these Pecan Pie Crust Cookies
- Easier than they look thanks to ready-made pie crust
- All the classic pecan pie flavor in a bite-sized cookie
- Great for holidays, cookie exchanges, or a cozy treat with coffee
Ingredients
- Pillsbury ready-made pie crust
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 cup light Karo corn syrup
- 2 eggs
- 2 tablespoons butter, softened
- Dash of salt
- 1/4 cup cinnamon sugar
- 1/3 cup semi-sweet chocolate chips
How to make Pecan Pie Cookies
Preheat your oven to 400°F. Line a large cookie sheet with parchment paper and set aside. In a medium saucepan, combine the brown sugar, chopped pecans, corn syrup, eggs, softened butter and a dash of salt. Cook over medium-low heat, stirring constantly for about 4–5 minutes, until the mixture thickens to a pudding-like consistency. Remove from heat and let it rest while you prepare the crust.
Unroll the pie crust onto a lightly floured surface or large cutting board. Using a 2–3 inch round cookie cutter, cut circles from the dough and place them on the prepared cookie sheet. Generously sprinkle each circle with cinnamon sugar.
Spoon a heaping tablespoon of the pecan filling into the center of each dough round, spreading it almost to the edge. Bake in the 400°F oven for 8–10 minutes, or until the filling is bubbly and the crust is lightly golden. Remove from the oven and let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
When the cookies are fully cooled, place the chocolate chips in a microwave-safe bowl and microwave on high for about 45 seconds, or until melted. Stir until smooth, then drizzle or spoon the melted chocolate over the cookies. Allow the chocolate to set before serving.
These cookies are delicious with a hot cup of coffee or tea and work well for Thanksgiving desserts, holiday cookie trays, or any time you want a pecan pie flavor without baking a whole pie.
📖 Recipe
Pecan Pie Crust Cookies
Vicky
Equipment
- Cookie sheet
Ingredients
- 1 Pillsbury ready-made pie crust
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 cup light Karo corn syrup
- 2 eggs
- 2 Tablespoons butter, softened
- Dash of salt
- 1/4 cup cinnamon sugar
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 400°F. Line a large cookie sheet with parchment paper.
- In a medium saucepan, combine brown sugar, pecans, corn syrup, eggs, butter and salt. Mix well.
- Cook over medium-low heat, stirring constantly for about 4–5 minutes, until thickened to a pudding-like consistency. Remove from heat and set aside.
- Roll out the pie crust and cut 2–3 inch circles. Place on the prepared cookie sheet and sprinkle generously with cinnamon sugar.
- Spoon a heaping tablespoon of the pecan mixture into the center of each circle, spreading nearly to the edge.
- Bake 8–10 minutes or until the filling is bubbly. Cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, microwave the chocolate chips in a microwave-safe bowl for about 45 seconds or until melted. Stir until smooth.
- Drizzle the melted chocolate over the cookies and let the chocolate harden before serving.
- Store in an airtight container up to 1 week. To freeze, omit the chocolate drizzle until after thawing.
Nutrition
Let us know how it was!
This nutritional information is approximate and was calculated using online tools. Actual values may vary.
Frequently asked questions
Store the cookies in an airtight container for up to one week. If freezing, skip the chocolate drizzle until after they are thawed.
No. The cookies are delicious without chocolate. Alternatively, drizzle melted white chocolate or caramel chips for variation.
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