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.
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.
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.