Roasted Pecan Pie Cookies are a special twist on an old favorite. We top a soft buttery cookie base with our roasted pecan pie filling. And if you’re feeling extra indulgent drop a dollop of whipped cream on top. Crazy good!
What’s the secret to adding more depth to these sinful little cookies? Pan roasting the pecans! Brown em’ up in hot heavy-bottomed pan till they’re a deep golden red color, it only takes 5 minutes! Read the full directions here!
- Allow your butter to come to room temperature, ideally about 70°F/22°C is perfect. Butter that is to warm or melted will produce cookies that spread out and become thin. While your butter is sitting out, gather all of your baking ingredients and supplies.
- Use a scale to measure ingredients, if you don’t have one, get one! A scale ensures you have the correct measurement every time. Volume measurement is a faulty process that is affected by a number of aspects. Measuring cups, flour, leveling, scooping, and other factors can throw off a proper measure. Weighing ingredients in grams is right every time, not to mention less messy and is a way faster process from start to finish!! We use a clean metal bowl and zero out the scale each time an element is added.
Finely Ground Pink Himalayan or Kosher Sea Salt!
- Salt is a cookies best friend, so don’t skip it or skimp on it! Salt gives balance and depth of flavor to cookies. We even sprinkle a touch on top just before baking.
- Don’t overmix the dough, you want to make sure that the batter is mixed fully but not over-beaten. Over-beating creates a tough, dense cookie. Once the flour is blended then fold in your chocolate chips and other add-ins, this will ensure the texture of your cookies is spot on.
- A large cookie scoop is ideal for creating uniform cookies, but you can certainly use a tablespoon and heap onto your cookie tray. Make sure to give the cookies enough room, for most cookie recipes we only bake one sheet pan at a time with 6 cookies that allows for plenty of room for cookies to bake uniformly.
- Sprinkle with a touch of sea salt for added pop and depth of flavor. We love Fleur de sel, due to it’s thin and delicate crust. But, certainly kosher sea salt will work well too. Don’t use table salt!!
- Remove from the oven about 1-2 minutes before fully cooked. Your cookies will finish cooking after being pulled from the oven to rest.
Use a Scale to Measure Your Ingredients!
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How to Make Roasted Pecan Pie Cookies
Roasted Pecan Pie Cookies are a special twist on an old favorite. We top a soft buttery cookie base with our roasted pecan pie filling. And if you're feeling extra indulgent drop a dollop of whipped cream on top. Crazy good!
- 4 cups (480 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Kosher sea salt finely ground
- 1 1/2 cups (340 grams) butter
- 1 cup (180 grams) dark brown sugar firmly packed
- 1 cup (180 grams) light brown sugar firmly packed
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (200 grams) Pan Roasted Pecans (see above) finely chopped
- 1 cup light brown sugar firmly packed
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract
- Kosher sea salt to taste
Mix flour, baking powder, and Kosher sea salt together in a bowl. Set aside.
In a large bowl beat the butter and sugars together until fluffy, then add the vanilla and eggs one at a time beating until fully incorporated.
Add half the flour mixture to the creamed butter and sugar, beat on low until combined add the remaining flour and beat until just combined. Chill the dough
Add the chopped Pan Roasted Pecans, light brown sugar, heavy cream, pure vanilla extract, and kosher sea salt and stir till combined.
Preheat oven to 350°F/176°C line a sheet pan with parchment paper.
Scoop 6 rounded mounds of dough onto your cookie sheet, about two tablespoons in size and 2 inches apart onto your parchment lined sheet pan. Make an indentation in the center of each cookie with the back of a spoon or your thumb. The cookie will spread out slightly and that is what we want. You'll have a little hole in the middle of each cookie base.
Scoop about 1-2 teaspoon(s) of Roasted Pecan Pie filling into the center of each cookie pressing the mixture down gently.
Bake for 10-12 minutes, or until the cookies are baked and just starting to turn golden.
Allow to cool on the baking sheet for 5 minutes and then move to a cooling rack.
- Prep time is approximate.
- Once completely cooled, cookies can be stored in an airtight container at room temperature for up to 5 days.
- To ensure they remain soft add an uncooked flour tortilla on the top and bottom of the cookies.