Pecan Filled Cookies Recipe -
Pecan Filled Cookies Recipe
  • READY IN 45 mins

Pecan Filled Cookies

Recipe by  

"This wonderful, treasured family favorite is served at Christmas and other special occasions. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 2 1/2 dozen Change Servings
  • PREP

    15 mins
  • COOK

    8 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter and 1 cup brown sugar until smooth. Beat in the egg and stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Roll the dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Make a depression in the center using the cap from the vanilla or the end of a wooden spoon. Mix together the pecans, sour cream and 1/4 cup brown sugar; fill each depression with the mixture.
  3. Bake for 8 to 11 minutes in the preheated oven, or until light brown. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2003

This was a very good cookie, not too sweet. Make sure you make the balls 1" because these cookies do puff up and filling will just coat the top if indentions are not deep enough. I will make this cookie again.

Most Helpful Critical Review
Nov 23, 2005

I used the conversion chart and the batter was so dry. I really tried to bake and make this work. It didn't work well. I would not recommend doubling or tripling the recipe.


59 Ratings

Dec 21, 2003

Great cookies! The Dough was very sticky and a little difficult to work with but I wet my hands somewhat and it made all the difference, will definately make these again!

Dec 21, 2003

Excellent cookie especially for pecan pie lovers... the soft dough is not too sweet and the gooey pecan center is tastey. I'll make more of the filling next time, though. I guess I'm too generous with the goo. As a holiday twist, you could color the dough to make little wreaths or you could sprinkle colored sugars on the dough as you are rolling the balls. I used red and green sugar (not enough to cover, just enough to speckle the dough.) The cookies looked quite festive but were not sweetened too much. It was a great addition to a wonderful cookie.

Dec 10, 2004

What a fantastic cookie! My 4 year old said it was the best cookie I ever made in my life, so that is high praise! I used a 1/2 teaspoon measuring spoon both for the indentations and for scooping in the nut mixture and it worked great.

Dec 17, 2003

These are pretty good. Be sure not to overbake, as they don't get brown, and they'll be hard as rocks if you eyeball them for "doneness"!! Very unique, and different from my usual cookies, but really good!

Nov 28, 2006

These weren't quite the prettiest, they spread a little bit and got a little puffed up, but they were soft and moist and were like pecan pie cookies. A very tasty little cookie.

Dec 23, 2003

I tried this recipe today to test it for Christmas giving. It's a definite winner! Very easy and VERY tasty!!


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  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 67 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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