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Stack of thick pecan pie cookies with pecan topping and chocolate drizzle by Tessie's Table.

Pecan Pie Cookies

Thick chocolate chip pecan cookies with a gooey pecan pie topping spooned into the center and finished with a chocolate drizzle. All the flavor of pecan pie, no pie crust required.
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Prep Time 20 minutes
Cook Time 14 minutes
Chill Time 1 hour
Total Time 1 hour 34 minutes
Course Dessert
Cuisine American
Servings 16
Calories 656 kcal

Equipment

Ingredients
  

Cookies

  • 1 cup butter softened
  • 1¼ cups brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 cup semi-sweet chocolate chips
  • 1 cup finely chopped pecans

Pecan Topping

  • ½ cup butter
  • 1 cup dark brown sugar
  • ¼ cup plus 1 tablespoon heavy cream
  • ¼ cup corn syrup
  • 2 cups chopped pecans
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine sea salt

Chocolate Drizzle

  • ½ cup chocolate chips

Instructions
 

  • Beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
  • Add the eggs and vanilla extract and mix until combined.
  • Add the flour, baking soda, salt, and cornstarch. Mix just until a cookie dough forms.
  • Fold in the chocolate chips and finely chopped pecans.
  • Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to 24 hours.
  • Preheat the oven to 350°F and line the baking sheets with parchment paper.
  • Scoop the cold dough into 3-ounce balls and place them on the prepared baking sheets, leaving space between each one.
  • Bake for 12 to 14 minutes, until the edges are golden.
  • The second the cookies come out of the oven, press a rounded 1-tablespoon measuring spoon deeply into the center of each cookie to create a well.
  • Let the cookies firm up on the baking sheets for 5 minutes, then transfer them to a wire rack.
  • Add the butter, dark brown sugar, heavy cream, and corn syrup to a saucepan. Cook over medium heat until the butter has melted and the ingredients are combined.
  • Bring the mixture to a boil and let it bubble for only 30 seconds.
  • Remove the saucepan from the heat and stir in the chopped pecans, vanilla extract, and fine sea salt.
  • Spoon generous mounds of the warm pecan topping into the cooled cookie wells.
  • Let the topping cool and set for about 30 minutes.
  • Melt the chocolate chips in a microwave safe bowl in 30 second intervils and drizzle the chocolate over the cookies.

Notes

NOTES
Chill the dough for the full hour. It is what keeps these cookies thick instead of flat.
Press the wells the second the cookies leave the oven, while they are still soft.
Let the cookies cool before filling them, or the topping soaks in instead of sitting on top.
Store in an airtight container at room temperature for up to 4 days with parchment between the layers.

Nutrition

Calories: 656kcalCarbohydrates: 73gProtein: 6gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 71mgSodium: 446mgPotassium: 244mgFiber: 3gSugar: 52gVitamin A: 633IUVitamin C: 0.2mgCalcium: 65mgIron: 3mg
Keyword Holiday Cookies, pecan cookies, pecan pie chocolate chip cookies, pecan pie cookies, Thanksgiving cookies
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