These Pecan Pie Cookies may look complicated, but thanks to a supermarket shortcut, they are as easy as pie to make. See what I did there? Seriously though, these cookies pack all the flavors that you love in pecan pie into a delicious cookie. You'll also love our Easy Christmas Cookie Cake Bars, Easy Cake Mix Butter Pecan Cookies and this 3 Ingredient Hershey's Chocolate Pie.
Why you'll love these Pecan Pie Crust Cookies
- Easier than they look to make thanks to store bought pie crust
- They will satisfy any pecan pie craving
- Cookies contain all your favorite pecan pie flavors
- Pillsbury ready made pie crust
- brown sugar
- light Karo corn syrup
- butter- softened
- Dash of salt
- cinnamon sugar
- semi-sweet chocolate chips
How to make Pecan Pie Cookies
To make these yummy pecan pie cookies, start by preheating the oven to 400°. Line a large cookie sheet with parchment paper and set aside. Next, add the brown sugar, pecans, Karo syrup, eggs, butter and salt to a medium saucepan. Mix well.
Stir the mixture constantly under medium low heat (about 4-5 minutes) until it thickens to the consistency of pudding. Remove the mixture from heat and set aside.
Lay out your pie crust dough out on a flat surface like a large cutting board. Use a 2-3 inch round shape cookie cutter and cut out circle shapes from the dough. Place the circle shapes on the lined cookie sheet.
Sprinkle generously with cinnamon sugar. You can make your own cinnamon sugar if you want, but you can also use pre-made which always gives you the perfect ratio of cinnamon to sugar.
Spoon a heaping tablespoon of the pecan mixture into the middle of each pie dough cookie, spreading it almost to the edge of the cookie.
Bake the cookies in a 400 degree oven for 8-10 minutes or until the pecan mixture is bubbly. Remove the pecan pie crust cookies from oven and allow them to cool on the cookie sheet for 5 minutes. Then, transfer them to a wire rack so they can cool completely.
When the cookies have cooled, add some chocolate chips to a microwave safe bowl. Microwave the chips for 45 seconds or until they have completely melted.
Remove from microwave and stir until smooth.
Drizzle the melted chocolate on top of the cooled cookies and let the chocolate harden before serving.
These are wonderful served with a hot cup of coffee or tea. Pecan pie crust cookies would be perfect for a Thanksgiving dessert or a Christmas cookie exchange. You might also enjoy our Linzer cookie recipe without almond flour.
Pecan Pie Crust Cookies
- Preheat oven to 400°. Line a large cookie sheet with parchment paper and set aside.
- In a medium saucepan, add the brown sugar, pecans, Karo syrup, eggs, butter and salt. Mix well.
- Place on stove top under medium low heat. Stir constantly (about 4-5 minutes) until the mixture thickens just like the consistency of pudding. Remove from heat and set aside.
- Lay the pie crust dough out on a flat surface. Using a round shape cookie cutter (2-3 inches), cut out circle shapes from the dough and place on the lined cookie sheet. Sprinkle generously with cinnamon sugar.
- Spoon the pecan mixture into the middle of each pie dough cookie (heaping Tablespoon), and spread out almost to the edge.
- Bake for 8-10 minutes or until the pecan mixture is bubbly. Remove from oven and allow cookies to cool on cookie sheet for 5 minutes.
- Transfer to cool completely on a wire rack.
- Once the cookies are cooled completely, add the chocolate chips to a microwave safe bowl. Microwave on High for 45 seconds or until completely melted. Remove from microwave and stir until smooth.
- Drizzle the melted chocolate on top of the cookies and allow the chocolate to harden before serving.
- *Store in an airtight container for up to 1 week. If you want to freeze the cookies, omit Step 8-9 until after you have defrosted them.
This nutritional information is approximate and was calculated using online calculators. Your nutrition facts may vary depending on numerous factors.
Frequently asked questions
You can store these cookies in an airtight container for up to 1 week. If you want to freeze them, skip the chocolate drizzle until after they have been defrosted.
Not at all. You can serve the cookies with no drizzle or switch things up and melt some white chocolate chips or caramel chips and drizzle that on instead.
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