These Pecan Pie Cookies combine the rich, buttery flavor of classic pecan pie with the soft, chewy texture of homemade cookies. Packed with toasted pecans and warm vanilla notes, they’re perfect for holidays, gatherings, or anytime you want a sweet, nutty treat without the fuss of a pie.
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Why You’ll Love This Recipe
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All the flavor of pecan pie in a cookie
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No crust or complicated filling needed
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Simple ingredients you likely already have
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Great for gifting, snacking, or holiday trays
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Soft and chewy with crunchy pecan texture
Ingredients Breakdown
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Unsalted butter (1 cup): Provides rich flavor and helps create a tender, chewy texture.
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Brown sugar (1 cup): Adds sweetness and a hint of molasses depth.
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All-purpose flour (2 cups): Gives the cookies structure.
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Chopped pecans (1 cup): Delivers crunch and signature pecan pie flavor.
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Egg (1): Binds the ingredients and adds moisture.
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Vanilla extract (1 tsp): Enhances the overall flavor.
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Baking powder (1 tsp): Leavens the cookies, making them slightly fluffy.
Tips and Tricks
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Use dark brown sugar for a deeper molasses flavor
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Lightly toast the pecans for enhanced nuttiness
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For uniform cookies, use a cookie scoop
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Don’t overbake—cookies should be soft in the center when removed from the oven
Variations and Customizations
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Add a caramel drizzle or dip half the cookie in melted chocolate
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Mix in white chocolate chips or toffee bits for extra decadence
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Sprinkle with sea salt before baking for a sweet-salty twist
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Swap in walnuts or almonds if preferred
Pairing Suggestions
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Serve with a cup of hot coffee or chai tea
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Add to your holiday cookie tray with sugar cookies and gingerbread
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Top with a scoop of vanilla bean ice cream for a simple dessert
Storage Instructions
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Store cooled cookies in an airtight container at room temperature for up to 5 days
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Freeze baked cookies in a freezer-safe bag for up to 2 months
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To freeze dough, scoop into balls and freeze on a tray, then store in a bag and bake straight from frozen
Popular Questions
Can I use salted butter?
Yes, just reduce or omit added salt if the recipe calls for it.
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Can I double the batch?
Absolutely—this recipe scales well for holiday baking.
What if I don’t have brown sugar?
You can substitute with white sugar mixed with 1 tablespoon molasses per cup.
Pecan Pie Cookies
- Total Time: 25–27 minutes
- Yield: About 24 cookies 1x
Description
Pecan Pie Cookies – All the rich, buttery goodness of pecan pie in soft, chewy cookie form! Toasted pecans and warm vanilla make these the perfect sweet, nutty treat—no pie crust needed.
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Ingredients
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1 cup unsalted butter, softened
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1 cup brown sugar
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 egg
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1 teaspoon vanilla extract
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1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or leave them ungreased.
In a large mixing bowl, beat the butter and brown sugar together until light and fluffy—about 2–3 minutes.
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Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour and baking powder. Gradually mix into the wet ingredients until just combined.
Fold in the chopped pecans, ensuring they’re evenly distributed.
Drop dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve once completely cooled.
Notes
These Pecan Pie Cookies are the perfect solution when you’re craving the taste of pecan pie but need the simplicity of a cookie. They’re festive, flavorful, and destined to be a favorite at every gathering.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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