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Gooey Pecan Pie Cookies with Buttery Shortbread Base

A stack of four gooey pecan pie cookies topped with caramelized pecans, sitting on a white plate.
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Make bite-sized cookies that capture the rich, caramelized flavor of traditional pecan pie on a stable, buttery shortbread base. These are perfect for holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup chopped pecans, for the base
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup pecan halves, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. For the shortbread base, beat the softened butter, granulated sugar, brown sugar, and vanilla extract in a large bowl until creamy.
  3. Mix in the salt and flour until just combined. Do not overmix.
  4. Stir in the 1/2 cup of chopped pecans for the base.
  5. Scoop dough onto prepared baking sheets, forming balls about 1.5 tablespoons each. Flatten slightly with the bottom of a glass.
  6. Bake the bases for 8 to 10 minutes until the edges are just set but the centers are still pale. Remove from the oven.
  7. While the bases bake, prepare the gooey topping. In a small saucepan, whisk together the corn syrup, brown sugar, egg, vanilla extract, and salt over medium heat.
  8. Cook, stirring constantly, until the mixture thickens slightly and comes to a gentle boil, about 3 minutes. Remove from heat immediately.
  9. Spoon about 1 teaspoon of the warm topping over each partially baked cookie base.
  10. Place 3 to 4 pecan halves on top of the filling on each cookie.
  11. Return the cookies to the oven and bake for another 8 to 10 minutes, or until the topping is bubbly and the edges of the base are golden brown.
  12. Let the cookies cool completely on the baking sheet before moving them, as the topping sets as it cools.

Notes

  • Chill the cookie dough for 15 minutes before scooping if your kitchen is warm; this helps the shortbread base hold its shape.
  • For a richer flavor, use dark corn syrup instead of light corn syrup in the topping.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://recipesfleet.com/pecan-pie-cookies-gooey-buttery-recipe/