Skip the crust and the fuss! Pecan Pie Cookies are thin and chewy with rich buttery pecans that pack a flavorful crunch! They’re quick and easy to make and devour!

Thin, chewy delectable pecan cookies made with very little flour to mimic the flavor and texture of pecan pie, (without the crust, of course)! Brown sugar caramelizes with butter giving them a deliciously rich, chewy texture that encompasses the pecans.

A stack of pecan cookies on a white countertop.
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Pecan Pie Cookies are better than pecan pie and readers agree! This easy cookie recipe has earned 182 5 star reviews since I developed and perfected the recipe in 2017!

“Chewy, delicious cookies!! SO much easier than a pecan pie and just as yummy!”


“I routinely make double batches. Everyone always requests them now, and even so, it’s hard to keep them around for even 24 hours. Toasting the nuts is well worth it. Can’t say enough. This family has two November birthdays and has forsaken the traditionally requested birthday pecan pie in favor of these cookies which taste better and last longer than a slice of pie (or two).”

Pecan pie cookies laid out on a white surface.

Ingredients, Substitutions and Notes

Ingredients for pecan pie cookies, laid out on a marble surface.
  • Flour – I use all-purpose flour, but readers have noted success substituting gluten free 1 for 1 flour.
  • Brown Sugar – Light or dark brown sugar gives the cookies rich flavor with a hint of molasses. Use dark for even more rich flavor.
  • Butter – Use high quality full fat salted or unsalted butter which has lower water content and will achieve optimal results. Do not use margarine.
  • Vanilla – Pure vanilla extract and homemade vanilla extract offer the best flavor.
  • Eggs – Large eggs provide just the right amount of moisture and bind the cookies.
  • Salt – A hint of salt brings out all the other flavors.
  • Baking Soda – Baking soda gives the cookies a slight rise.
  • Pecan Halves – Unsalted pecan halves or chopped pecans, raw or toasted.
Pecan pie cookies laid out on a white surface.

Test Kitchen Tips

These cookies intentionally spread. For best results, follow these easy tips.

  • Use High Quality Butter – Off brand and discount grocery store butters tend to have higher water content, altering the consistency and spreading more than cookies made with full fat butter.
  • Properly Soften Butter – For best results, use butter at room temperature. If you’re in a pinch, soften butter with these methods so it incorporates into the dough and the cookies maintain their shape.
  • Cream Butter and Sugar – It is imperative to cream the butter, sugar (and vanilla) 3 minutes to add air into the dough which helps them rise.
  • Refrigerate Dough – Chilling dough minimizes spread.
  • Make Small Dough Balls – A small cookie scoop is ideal for consistent size. These cookies will spread.
  • Space Dough Balls – Leave 3″ between each dough ball. These cookies intentionally spread to result in their chewy texture.
pecan pie cookies on a parchment lined baking sheet, before going in an oven to bake.


These cookies are intentionally thin to mimic the amazing texture synonymous with pecan pie (as shown below). They will spread. Please see my tips from the test kitchen for best results.

A cookie with pecans on a white countertop.
This photo of a pecan pie cookie depicts the size, shape and caramelized texture encompassing pecans resembles the interior of a slice of pecan pie.

Serving Suggestions

Enjoy the crunch of these cookies at room temperature or serve them warm like a slice of pie and top them off!

Pecan pie cookies laid out on a white surface.
4.96 from 183 votes
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Pecan Pie Cookies

Everything you love about pecan pie in thin, chewy, rich, buttery pecan pie cookies! These crowd pleasing cookies are quick, easy and absolutely amazing!
Prep: 10 minutes
Cook: 8 minutes
Chill dough: 30 minutes
Total: 18 minutes
Servings: 24 cookies
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  • 2 cups light or dark brown sugar lightly packed
  • 1 cup salted butter at room temperature
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups pecan halves


  • In a large mixing bowl or stand mixer fitted with the whisk attachment, beat brown sugar, butter and vanilla until light and fluffy (about 3 minutes).
    2 cups light or dark brown sugar, 1 cup salted butter, 1 tablespoon vanilla extract
  • Add eggs and beat on low until just combined.
    2 large eggs
  • In a medium mixing bowl, whisk to combine flour, salt and baking soda. Gradually add into wet mixture on low speed until just incorporated. Using a spatula, fold in pecans.
    1½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, 2 cups pecan halves
  • Cover dough and refrigerate to chill for 30 minutes. Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
  • Using a small cookie dough scoop or your hands, make 1.25" dough balls and drop at least 3" apart onto cookie sheet to allow room for spread.
    Bake in the center of the oven for 8 minutes or until edges are slightly golden brown. Optional: top with thick flakes of sea salt immediately after removing them from the oven.

Toast Pecans (Optional)

  • Preheat oven to 300ºF. Line baking sheet with parchment paper.
  • Spread pecans in a single layer and place in the center of the oven. Toast 10-15 minutes, turning them every 5 minutes to toast evenly.

Julie’s Tips


  • At Room Temperature – Store in an airtight container and they will hold for up to a week. You can even microwave for 10 seconds to soften before you eat one!
  • Refrigerate – It’s generally not recommended to refrigerate cookies because of imbalances in moisture.
  • Freeze – These cookies freeze beautifully. Store them in a Ziploc bag for up to three months to preserve freshness.


Calories: 235kcal | Carbohydrates: 25g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 152mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.8mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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4.96 from 183 votes (111 ratings without comment)

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      1. Julie, thank you so much for sharing this recipe. I have made it four times over the past week and a half. My husband took some to his work Thanksgiving potluck, we have shared them with friends and I have referred everybody back to your blog and recipe. This is definitely a keeper! Thanks so much and happy holidays!

        1. Hi Ashley! You’re too kind! I am so happy to hear everyone enjoyed them! It’s fun to share something “different” with family and friends. Wishing you joy this holiday season!

    1. So true! A cookie scoop and high quality butter makes them prettier, but they are not picture perfect. Fortunately, they’re perfectly pecan!

  1. Hi! I tried this recipe twice, the batter would not get firm enough to roll. Sounds delicious, look forward to your reply. Thanks

      1. I question the amout of flour in recipe,
        Is 1and half cups right. Gonna make these!!I love pecan pie