With all of the flavor and texture of pecan pie, theyre perfect for sharing.

First and foremost, pecan pie cookies need to have a buttery and flaky crust.

The filling should be simple to make, sweet but not cloying, and packed with pecans.

Stack of pecan pie cookies on a plate

Simply Recipes / Mark Beahm

Finally, and maybe most importantly, the ratio of filling and dough needs to be spot on.

Unfortunately, I havent been able to find a recipe that has everything Im looking for.

So I took matters into my own hands and developed this recipe for dreamy pecan pie cookies.

Stack of pecan pie cookies on a plate with a mustard colored table napkin in the background

Simply Recipes / Mark Beahm

A Pie-Like Crust

Pecan pie cookies come in many forms.

Among the most common are drop cookies, thumbprint cookies, and (my personal favorite) tassies.

The real magic here is in the crust.

Stack of three pecan pie cookies on a counter (top cookie bitten into), and in the surroundings, more pecan pie cookies on the counter and on a plate

Simply Recipes / Mark Beahm

This means the crust is light and flaky.

They also travel well.

Pick an airtight container that is just large enough to hold them.

Two pecan pie cookies or tassies stacked up with a bite taken out of the top one

Simply Recipes / Mark Beahm

Lightly spray the cavities of a 24-cavity (or two 12-cavity) mini muffin pan with nonstick cooking spray.

Simple Tip!

The mixture will look dry at first and then turn pebbly.

Cubed butter in a food processer with powdered sugar for pecan pie cookie recipe

Simply Recipes / Mark Beahm

Do not add any water or liquid.

Keep pulsing until it comes together.

Divide the dough into 24 one-tablespoon portions (about 19g each).

Butter mixture after pulsed in a food prcessor for pecan pie cookie recipe

Simply Recipes / Mark Beahm

Chill the dough in the freezer for 5 minutes to firm up slightly.

Return the muffin tin to the freezer while you make the filling.

Add the pecans and stir to coat the nuts in the maple syrup mixture.

Table spoon portions of pecan pie cookie dough in a mini muffin loaf

Simply Recipes / Mark Beahm

Equally divide the pecan filling into each dough well, about a heaping 1/2 tablespoon each.

Cool the tassies slightly in their pan set over a wire rack, about 2 minutes.

Transfer the cookies directly to the rack to cool completely.

Tassie press flattening pecan pie cookie dough portions into the muffin pan

Simply Recipes / Mark Beahm

If desired,verylightly dust with powdered sugar before serving.

Leftover pecan pie cookies can be stored in an airtight container at room temperature for up to 5 days.

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Thub flattening pecan pie cookie dough portions into the muffin pan

Simply Recipes / Mark Beahm

Wet ingredients for the filling whisked together in a Bowl

Simply Recipes / Mark Beahm

Chopped pecans added to the filling mixture in the bowl with a rubber spatula

Simply Recipes / Mark Beahm

Pecan pie cookies filled with pecan filling

Simply Recipes / Mark Beahm

Pecan pie tassies on the muffin tin on a cooling rack

Simply Recipes / Mark Beahm

Pecan pie tassies resting on the cooling rack

Simply Recipes / Mark Beahm

Powdered sugar sprinkled onto pecan pie cookies on a cooling rack

Simply Recipes / Mark Beahm