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Pecan Filled Cookies

"This wonderful, treasured family favorite is served at Christmas and other special occasions. Enjoy!"
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45 m servings 98 cals
Original recipe yields 30 servings (2 1/2 dozen)


  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 56
  1. 63 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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...

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!

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 generou...

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 scoopi...

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...

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.

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

Really good & really easy! Brought them to work and everyone loved them!

Excellent cookies. I made my dough a little drier (i.e., added a bit more flour) due to comments about stickiness here. Then the dry dough cracked when I pressed it down to fill, so it's a trad...