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Pecan Pie Crust Cookies

These Pecan Pie Crust Cookies may look complicated, but thanks to a supermarket shortcut, they are as easy as pie to make. These cookies pack all the flavors that you love in pecan pie into a delicious cookie.
Course cookies
Cuisine American
Keyword pecan pie crust cookies
Prep Time 15 minutes
Cook Time 11 minutes
Resting time 5 minutes
Total Time 26 minutes
Servings 12
Calories 223kcal




  • 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.


Calories: 223kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 92mg | Potassium: 83mg | Fiber: 1g | Sugar: 20g | Vitamin A: 100IU | Calcium: 22mg | Iron: 1mg