Haven’t you ever wanted just a tiny bit of pecan pie? Not a whole slice, but just a cookie-sized piece you can pop in your mouth? Well, here it is: Pecan Pie Cookies. So easy and fun to make – and you can get everyone involved! This one is a perfect community cookie-pie experience. With a glorious combo of cookie + pecan pie sauce, this will make any southern gal smile. So grab the gang to help prepare these beauties and make sure you don’t have any slackers in the kitchen. Let them pour that glorious pie-like filling all over these pecan pie cookies and make them work for their dessert. YUM!
Dough Master – The dough preparation is simple. The tricky part is shaping it into a roll. Not to worry, though, as the dough can be easily manipulated by the warmth of your hand to form the dough into the shape of a block. Pop it into the fridge to firm it up a bit. Then once the dough is chilled, give it an easy roll back-and-forth to round out the edges. If the dough warmed up too much, then pop it back in fridge before you cut it.
Nut Massage – Give it a good massage back and forth in some nuts. I know, I know, I know, how can you not giggle at the sound of that.
Karate Chop – Now slice those lovely rounded medallions as if you’re playing a game of Fruit Ninja. Make sure the cookies look nice and round like a pie.
Pecan Topping – Top that baked pie-shaped round cookie with the pecan sauce. Smother it! It is messy, but so worth it.
I was inspired by Mindy Segal’s pecan thumbprint. I added a bit more butter and gave it a different look to Sweet Nerd it out. If you prefer something more contained, the thumbprint is less messy and just as delicious. These pecan pie cookies get all the credit, from that crumbling-in-your-mouth goodness to the sweet addiction of the pecan, buttery, brown sugar topping.
The gooey, sticky, wonderful praline pie topping is an easy one-pot sauce. This is a perfect recipe for us busy moms and can be executed in less than 15 minutes if you have all your pieces pre-made.
For all of you ‘nerdy planners’ out there…you will this recipe. I make the dough, cut it, and freeze it into the medallion shapes (just ziploc it and freeze it – so easy!). Next, I make the sauce and keep it in the refrigerator. (Don’t worry if it solidifies, that’s normal when it chills).
It’s showtime! Bake your medallions (and yes, they can go directly from the freezer to the oven). While they’re baking, warm up the sauce in a saucepan over a low temperature, and get it to a smooth consistency again. If you are really short on time, microwave it in 15 second intervals until it is pourable. If you get the sauce too hot, it will be runny, and in that case, just let it solidify at room temperature a bit more and then pour. Don’t worry, it tastes all the same, and you can eyeball the thickness of the sauce to your liking.
I served these pecan pie cookies to my siblings when we were all together on our last trip, and let’s just say that the “crack and smack” proved true! Lots of thankful kisses and some serious addiction.
1Food Processor: Pulse the pecans and 1/4 cup of granulated sugar until a fine meal forms but before the nuts start to release their oils. If you don't have a food processor, don't worry, pop it into a ziploc and pound it with a mallet or a hammer.
2Mixer (w paddle): Mix the butter briefly on medium speed for 5 to 10 seconds. Add the nut mixture (with sugar in previous step) and the remaining 1/2 cup granulated sugar and beat together until the butter mixture is aerated and pale in color, approximately 4 minutes. Briefly beat in the vanilla. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.
3Bowl: Whisk together the flour and salts.
4Mixer: Add the dry ingredients all at once to the mixer until dough comes together but still looks shaggy, approximately 30 seconds. Scrape the sides and bottom of the bowl to bring the batter together. Mix for another 10 seconds on medium speed. Remove the bowl from the stand mixer. Bring dough together by hand.
5Wrap: Stretch out a several sheets of plastic wrap on a work surface and put the dough on top. Shape the dough with your hands into logs about 8 inches long and wrap each one separately. Refrigerate until chilled throughout, and then remove from refrigerator for their final shaping. Roll into a smooth log. Roll onto crushed nuts (I used beer nuts). Then, cut into 3/4"-1" sized medallions.
6Heat the oven to 350 degrees. Line a couple of half sheet pans with parchment paper.
7Bake for 8 minutes, rotate, and bake for another 4 minutes or until just light brown. Let cookies cool on rack.
2Pour over baked cookies in dollops. Be sure to get a few pecans on each cookie. Serve warm!
My little guy is going to love helping with these ones. I like making things with the kids that include nuts. I feel like I can justify that they’re getting some protein in there to balance out the sugar so everyone wins. Thanks Cindy! Loving the blog.
I like the way you think, April! Pecans are so protein-rich, and let me tell ya…. right now my diet is super protein rich. (yeah, I ate a whole batch by myself). Have fun making this one with the kiddos.
‘Nut massage’….bahahahaha 😀 Girl, that’s too funny! I know you said to get everyone involved and take a part to make these, but if I do that I’m gonna have to share and I don’t know if I can do that, lol. These look delicious and your siblings are super lucky that you gave them these. I bet they are totally addictive!!
So funny, you make a great point. I think I need to find friends and family on super diets so I can keep more cookies to myself! HA.
Thanks so much. Gotta get physical in the kitchen as I consider that my workout. Hence, that is how I justify stuffing them in my mouth after. Thanks!
Made these delicious cookies for our Oscar/academy award party. They were definitely the crowd pleaser. We couldn’t get enough of that glaze, yummy!
I am literally drooling over these Cindy! I absolutely adore pecan pie, so these are going to be a total hit with me! Can’t wait to try!
Oh thank you Mary Ann. Serve them warm, and you will love them. Enjoy!
Oh that is awesome! Thanks for the kind words. I keep extra of the pecan sauce in the refrigerator for weeks so I can always dig into this recipe at any given moment. Enjoy!
Yum yum yum. Love little bites of pecan pie!
Me too! I am a complete sucker for pecan anything. YUM!