Easy Pecan Pie Cookie Recipe

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This pecan pie cookie recipe has been sponsored by Eggland’s Best Eggs but all opinions expressed here are my own.

When I was growing up in New England, I’ pretty sure I never tasted a single pecan. We were a walnut family, as were most of the people in my state. You always put walnuts in cookies, quick breads and trail mix. I’m sure the grocery store probably carried pecans but they never once entered my mother’s kitchen. After college, I moved to Texas. Let me tell you something about Texans….they take their pecan’s VERY seriously! The first year I was there, a friend gave us a huge bag full of pecans from his tree and we spent hours cracking the shells and eating the tasty insides. Since I had so many pecans, I decided to make a pecan pie. Being from New England, I was thrilled to find a maple pecan pie recipe that used maple syrup instead of corn syrup. Can I just say that my southern friends were NOT impressed? In fact, they were downright horrified that I had ruined a perfectly good pecan pie with maple syrup! Sheesh…southerners are very serious about their pecan pie! Do you have an ingredient that your state is known for? Keep reading to learn how to enter the 2016 Eggland’s Best “America’s Best Recipe” Contest and to enter the Eggland’s Best Egg giveaway!

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Pecan Pie Cookie Recipe

Pecans are just as popular here in Georgia as they were in Texas. When I came across a pecan pie cookie recipe, I was tempted to add chocolate or coconut or some other interesting ingredient. But, no. I decided not to mess with a good thing and risk my Georgia neighbors finding out! Georgia is one of the country’s top pecan producers….over 1000 pecan farmers  grow nearly 100 million pounds of pecans every year! Recently, Eggland’s Best Eggs challenged me to create a recipe using their eggs and a local ingredient popular in my state. I knew for sure it had to be pecans. Since my family doesn’t really eat a lot of pie, I decided to make this pecan pie cookie recipe instead.

Easy Pecan Pie Cookie Recipe_edited-1

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This pecan pie cookie recipe is so incredibly easy because you make it in a 13 x 9 inch pan and there is no rolling, dropping, or multiple batches to cook. The crust of this pecan pie cookie recipe is a blend of flour, sugar, butter and pecans that is pressed into the bottom of the pan,  After being partially baked, it is topped with what essentially tastes like the filling of a pecan pie. Super sweet, lots of pecans, and just absolutely heavenly.

Easy Pecan Pie Cookies

I cannot stress enough how important high quality ingredients are to your pecan pie cookie recipe. PLEASE do not substitute the real butter with anything artificial. I love Eggland’s Best Eggs because they offer an organic variety at my local grocery store. Did you know that compared to ordinary eggs, each Eggland’s Best egg offers four times more vitamin D, more than double the omega-3s, and contains 25% less saturated fat? By choosing Eggland’s Best eggs over ordinary eggs, you are getting an egg that is fresher, tastes better, and contains more vitamins and nutrients. Combine those eggs with real butter and locally grown pecans and the result was a pecan pie cookie recipe that the whole family loved!

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Enter the 2016 Eggland’s Best “America’s Best Recipe” Contest:

Eggland’s Best will be accepting entries for the 2016 Eggland’s Best “America’s Best Recipe” Contest from February 8 to April 29. All recipes will be judged based on creativity, inspiration behind the local ingredient used, and the integration of that ingredient into the recipe. Winners will be announced December 13.
·         Grand Prize winner will receive $10,000 and a year supply of Eggland’s Best eggs
·         (4) Regional winners will receive $1,000 and a year supply of Eggland’s Best eggs
·         (53) Best in State winners will receive a year supply of Eggland’s Best eggs
You can visit the Eggland’s Best website to find more information about the 2016 Eggland’s Best “America’s Best Recipe” Contest. You can also follow them on Facebook or Twitter for more information. 
Easy Pecan Pie Cookie Recipe. All the flavor of a pecan pie in the convenience of a bar cookie recipe.

Easy Pecan Pie Cookie Recipe

Yield: 36 bars

Easy Pecan Pie Cookie Recipe

Easy Pecan Pie Cookie Recipe. All the flavor of a pecan pie in the convenience of a bar cookie recipe.

This easy pecan pie cookie recipe will be a huge hit for pecan lovers! Pecan pie cookies offer all the flavor of a pecan pie without the need for a fork and plate!

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • CRUST
  • 2 1/4 cups all-purpose flour
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sugar
  • 1/2 cup pecans
  • FILLING
  • 1 1/2 cups corn syrup
  • 2/3 cup firmly packed brown sugar
  • 4 Egglands Best Eggs
  • 6 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 2 cups chopped pecans

Instructions

  2. MAKE THE CRUST:
  3. Into a food processor, combine the crust ingredients and process until the dough just starts to come together.
  4. Pour the crust into an ungreased 13 x 9 inch glass pan and press down firmly.
  5. Bake at 350 degrees for 18-22 minutes or until edges are very light golden brown.
  6. MAKE THE TOPPING
  7. In a large bowl, combine the corn syrup, brown sugar, eggs, flour, vanilla and salt. Mix until smooth. Add in the eggs and stir until completely combined.
  8. Remove the crust from the oven. Pour the mixture over the hot crust. Return the pan to the oven. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
  9. Cool bars completely on counter and then refrigerate for several hours. Cut into bars and enjoy!
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112 thoughts on “Easy Pecan Pie Cookie Recipe”

  6. We’re just about getting into the season for the Morel mushrooms to start popping up. I can’t wait to go foraging for them!

    Reply

  14. Strawberries are the best from Florida. The Strawberry Festival is fun and the food is the best, especially anything made from Strawberries.

    Reply

  19. My favorite local food from South Carolina is shrimp and grits: we love our shrimp pulled fresh from the Atlantic, and we love our grits. When we combine them, often with some ham or sausage and spices, we’ve got a feast. Just about every restaurant along the coast offers its version of shrimp and grits, and one favorite is the maverick shrimp and grits at Slightly North of Broad in Charleston.

    Reply

  25. Since Spring is finally here it is almost time to get my family together to pick Fiddlehead ferns. After we boil them we make a pickling recipe that is my great-grandmothers and we enjoy them for the rest of the year.

    Reply

  26. Michigan will soon has asparagus as the first crop of the season! I am really looking forward to seeing asparagus and not snow/ice!

    Reply

  28. I live in Louisiana and we have SO MANY great foods and produce,my favorites are the seafood and fresh strawberries,figs,pecans we have.

    Reply

  38. I love local apples here, as well as some of the local dairies, but my favorite local (not food really) thing might be the local wine.

    Reply

  42. We have local orchids and berry farms here in Southwest Missouri in my hometown that are so fresh and delicious!

    Reply

  52. I live in Kansas, which is the wheat capital of the world! There is wonderful wheat products, like bread and rolls, here.

    Reply

  62. My favorite nut is without a doubt pecans- but my hometown fave is another nut- hazelnuts. Or as we call them here in OR, filberts.

    Reply

  69. It has to be morel mushrooms. Hands down. Though if I had to pick something you buy in a store, i’d go for BeerNuts

    Reply

  74. My favorite food local in my state are clams – I love them fried! We used to go clamming as kids, it was so much fun. Crabbing, too, we’d use a hunk of baloney – they love that!!

    Reply

  86. I was so excited about making these because we love pecan pie. After I made this the other day we were very disappointed. The crust was so thick and very hard. It stuck to the pan and it was almost impossible to cut into squares. The filling was tasty but the crust just had that raw flour taste. After wrestling with it for awhile no one wanted to eat it so I gave up and in the trash it went. I’m going to try it one more time and use less flour and possibly a bit more butter next time.

    Reply

    • Im sorry they didnt work out for you. You need to grease the sides as well as the bottom and I used a very sharp knife to cut after they were chilled. The bottom really is just a plain short bread cookie…the flavor and sweetness comes from the filling on top!

      Reply

  96. Key lime pie was invented in Florida. It’s actually really easy to make, so go out and try it if you never have. Your taste buds will thank you.

    Reply

  106. Our state is known for steaks and apples (the home of Arbor Day). I grew up in the south and I love pecans especially in real southern pecan pie.

    Reply

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