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Easy Pecan Pie Cookie Recipe with Refrigerated Pie Crust

Easy Pecan Pie Cookies

These simple pecan pie cookies use refrigerated pie crust and a rich brown sugar-pecan filling to create miniature pies with flaky edges and a soft, chewy center. They make about 20–24 cookies and are ready in under an hour, including chilling time.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 20 servings
Ingredients Method Notes

Ingredients
  

Pastry
  • 2 crusts, approximately 14–16 ounces total Refrigerated pie crusts
Pecan Filling
  • 1/2 cup Packed light brown sugar
  • 1/4 cup Light corn syrup
  • 2 tablespoons Unsalted butter, melted
  • 1 egg Large egg
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt
  • 1 cup, about 110 g Finely chopped pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Unroll the refrigerated pie crusts and cut approximately 2 1/2- to 3-inch rounds with a biscuit cutter or drinking glass.
  2. Arrange the pastry rounds on the prepared baking sheets and chill them for about 15–20 minutes. Reroll the scraps once if needed, keeping the pastry as cool as possible.
  3. Stir together the brown sugar, corn syrup, melted butter, egg, vanilla, and salt until smooth. Fold in the finely chopped pecans until they are evenly coated.
  4. Place approximately 1 tablespoon of pecan filling in the center of each chilled pastry round. Leave a clear border around the edge so the filling stays inside while baking.
  5. Bake for 12–15 minutes, until the pastry edges are lightly golden and the filling is bubbling and set. Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a rack to cool completely.

Notes

Do not overfill the pastry rounds because the pecan mixture expands and may spill over. Chilling the cut pastry helps the cookies keep cleaner edges. The filling will be soft when hot but thickens and becomes more candy-like as it cools.