Pecan Pie Cookies

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  • If you like pecan pie, you will love these Pecan Pie Cookies. They’re thin, caramelized bites of the rich, buttery pecan pie we’ve all come to enjoy!

    pecan pie cookie recipe

    I couldn’t wait until Fall Cookie Week to share this recipe. It took a few attempts, but now that it’s perfected I want to shout it from the rooftop! It’s just.that.good. My sister said it’s better than pecan pie and I have to agree.

    These bite-sized pecan pie cookies are thin, chewy and have the slightly buttery, salty, gooey, brown sugary taste that we all come to crave in fall – without the crust. If you recall, unless it’s a pretzel crust, I’ll pass.

    thin chewy pecan pie cookies

    The temperature dropped 20 degrees this week which has me craving all things fall. The kids are back in school and I’m back to work, testing and tasting recipes just for you {and me, of course!}.

    pecan pie cookies

    I’ve always loved cookies with a little less flour so the brown sugar caramelizes with the butter and provides that deliciously rich, chewy texture. It’s a nice deviation from most cookies. The pecan halves help the cookies hold their shape and give them a little body. One bite and you’ll be saying what my sister did – these cookies are better than pecan pie. Success.

    If you love these Pecan Pie Cookies as much as we do, please write a five star review and help me share on Facebook and Pinterest!

    pecan pie cookies

    Tips for Making Pecan Pie Cookies:

    • Refrigerate dough before baking.
    • Small amounts of dough work best. I use this cookie scoop.

    pecan pie cookies

    How to Make Pecan Pie Cookies:

    pecan pie cookie recipe
    5 from 1 vote
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    Better than Pecan Pie Cookies

    If you like pecan pie, you will love these Pecan Pie Cookies. They're thin, caramelized bites of the rich, buttery pecan pie we've all come to enjoy!
    Course Dessert
    Keyword christmas cookies, cookie exchange, fall, pecan pie, thanksgiving
    Prep Time 10 minutes
    Cook Time 8 minutes
    Chill dough 30 minutes
    Total Time 18 minutes
    Servings 24
    Calories 235 kcal

    Ingredients

    • 2 c brown sugar
    • 1 c salted butter softened
    • 1 Tbsp vanilla
    • 2 eggs
    • 1 1/2 c flour
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 2 c pecan halves

    Instructions

    1. Beat brown sugar, butter and vanilla until fluffy.
    2. Add eggs. 
    3. Add flour, salt and baking soda and mix on low until just combined.
    4. Stir in pecans.
    5. Preheat oven to 350 degrees while chilling the dough in the refrigerator for 30 minutes.
    6. Line cookie sheet with parchment paper, roll cookies into 1.25" balls and bake 8 minutes.
    7. Optional: add a crack of sea salt on top just after pulling them out of the oven.

    Recipe Notes

    Refrigerating the dough helps them hold their shape.

    Chris suggests topping with whipped cream!

    Nutrition Facts
    Better than Pecan Pie Cookies
    Amount Per Serving
    Calories 235 Calories from Fat 126
    % Daily Value*
    Total Fat 14g 22%
    Saturated Fat 5g 25%
    Cholesterol 33mg 11%
    Sodium 152mg 6%
    Potassium 77mg 2%
    Total Carbohydrates 25g 8%
    Dietary Fiber 1g 4%
    Sugars 18g
    Protein 2g 4%
    Vitamin A 5.2%
    Vitamin C 0.1%
    Calcium 2.7%
    Iron 4.4%
    * Percent Daily Values are based on a 2000 calorie diet.

    We’re just a little over 3 weeks away from Fall Cookie Week! Come back for more fall flavor. I’ll be sharing more of my favorite fall recipes next week including Brown Sugar Cookies, Parmesan Crisps, my favorite Balsalmic Vinaigrette and more!

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