Introduction

Pecan Pie Thumbprint Cookies combine buttery soft dough with a rich, caramelized pecan filling. These delightful treats are perfect for gatherings or whenever you want a sweet, nutty indulgence.

A tall pile of round thumbprint cookies sits on a white plate, each cookie having a light golden color with a slightly cracked surface. The center of every cookie is filled with a glossy, sticky brown mixture that looks like pecan or walnut pieces, giving a textured, nutty appearance. The cookies form a neat pyramid shape, with the glossy nut filling clearly visible from the top layer down to the middle ones. The background is a white marbled surface, softly blurred to focus on the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/3 cup brown sugar
1/4 cup light corn syrup
1 tablespoon melted butter
1/2 teaspoon vanilla
3/4 cup chopped pecans

Instructions

Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper or lightly spray them with non-stick cooking spray.
Step 2: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and granulated sugar until smooth and creamy. Add in 1 teaspoon of vanilla and mix well.
Step 3: Gradually add the all-purpose flour, beating on low speed until just combined. Then increase the speed to high and continue to beat until a thick, soft dough forms. Using a paddle attachment or an electric hand mixer ensures the right texture.
Step 4: Pinch off small portions of the dough and roll into 1-inch balls. Place the dough balls about 1 inch apart on the prepared baking sheets.
Step 5: In a medium bowl, whisk together the brown sugar, light corn syrup, melted butter, and 1/2 teaspoon vanilla. Stir in the chopped pecans until thoroughly combined.
Step 6: Using your thumb, gently press into the center of each dough ball to create a small well. Spoon about 1/2 teaspoon of the pecan pie filling into each indentation.
Step 7: Bake the cookies for 16 to 18 minutes, or until the filling begins to caramelize and the cookies turn a light golden brown. Some filling may leak out during baking—this is normal.
Step 8: If desired, while the cookies are still warm, use a spoon to scoop up any filling that has leaked onto the baking sheet and gently return it to the cookie centers.
Step 9: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra flavor, toast the pecans lightly before mixing them into the filling.
Substitute the pecans with walnuts or almonds for a different nutty twist.
If you prefer a softer filling, add a teaspoon of cream or milk to the pecan mixture.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the baked cookies in a sealed container or bag for up to 3 months. To reheat, warm them gently in the oven at 300°F for a few minutes until soft and fragrant.

How to Serve

A white plate filled with a pile of small round cookies, each with a light golden-brown dough base that is soft and thick, forming a shallow cup shape. The cookies have a center filled with a gooey, caramel-like layer topped with small chopped dark and light brown nuts, giving a chunky texture. The edges of the dough are slightly cracked and soft-looking. The plate sits on a surface with a white marbled texture, with blurred white plates and a container of nuts in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before shaping the cookies. This helps the dough firm up and can make shaping easier.

What if my filling leaks too much during baking?

Some leakage is normal as the filling caramelizes. To minimize this, make sure not to overfill the wells. You can also salvage any leaked filling while the cookies are warm by scooping it back into the centers.