Pecan Pie Cookies

LAST UPDATED: Oct 01, 2020 | PUBLISHED: Aug 25, 2017 | By: Julie Blanner

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! Quick and easy to make with pantry staple ingredients, I promise you’ll want to make a double batch!

Pecan pie cookies on a white serving dish

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.

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.

Pecan Pie Cookie Ingredients

  • Brown Sugar – I prefer to use brown sugar over white for these cookies. Brown sugar contains more molasses and it is more complex in flavor.
  • Butter – I use salted butter in this recipe as the salt really brings out the sweetness in the cookies. Soften the butter before using it so it incorporates easily to make the dough.
  • Vanilla –  Use pure vanilla extract over immitation if you can. It’s also really easy to make a batch of vanilla extract for all your baking needs.
  • Flour – All purpose.
  • Salt
  • Baking Soda
  • Pecan Halves – Use unsalted raw pecan halves. They add wonderful flavor and texture.
Pecan pie cookies stacked on a plate

How To Make Pecan Pie Cookies

  1. Cream Butter and Sugars – Beat brown sugar, butter and vanilla until fluffy.
  2. Add Eggs. 
  3. Add Dry Ingredients – Add flour, salt and baking soda and mix on low until just combined.
  4. Fold in Pecans.
  5. Chill and Preheat – Preheat oven to 350 degrees while chilling the dough in the refrigerator for 30 minutes.
  6. Bake – Line cookie sheet with parchment paper, roll cookies into 1.25″ balls and bake 8 minutes.

I love to finish the cookies with a little cracked sea salt just as I pull the from the oven for the ultimate sweet and salty flavor.

Four baked cookies on a long serving plate

How Long Do Cookies Last?

Once the cookies have cooled to room temperature, transfer them to an airtight container and they will keep at room temperature for 3 to 5 days. You can also freeze the cookies on a baking sheet and then transfer them to a freezer safe container. Thaw the frozen cookies at room temperature.

Do You Really Need To Rest The Cookie Dough?

The hardest part of this recipe is having a little patience to rest the cookie dough for 30 minutes before you bake them. It’s really important to allow the dough to chill so that they don’t spread too much when you bake them.

Chilling the dough solidifies the fat in the cookies so that it doesn’t melt too quickly when you bake them.

The cookie dough in a stand mixer

Tips 

  • Refrigerate the dough before baking to prevent the cookies from spreading.
  • Using small amounts of dough work best for these cookies. I use this cookie scoop to form small balls of the dough that are uniform in size.
  • Space out the balls of cookie dough on your sheet pan, leaving a gap of about 2 inches between each ball. The cookies will melt and spread so give them room.
  • Preheat the oven before you bake the cookies to allow them to cook evenly.
  • Check your cookies halfway through baking and rotate your baking sheet if one side is cooking quicker than the other.
Balls of pecan pie cookie dough on a parchment lined baking tray

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If you try these pecan pie cookies, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!

More Fall Cookie Recipes

pecan pie cookie recipe

Better than Pecan Pie Cookies

Julie Blanner
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!
4.94 from 29 votes
Prep Time 10 mins
Cook Time 8 mins
Chill dough 30 mins
Total Time 18 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 235 kcal

Ingredients
  

  • 2 cups brown sugar lightly packed
  • 1 cup salted butter softened
  • 1 tablespoon vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups pecan halves

Instructions
 

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

Notes

Substitutions

  • Light or Dark Brown Sugar
  • Salted or Unsalted Butter

Tips

  • Refrigerate the dough before baking to prevent the cookies from spreading.
  • Using small amounts of dough work best for these cookies. I use this cookie scoop to form small balls of the dough that are uniform in size.
  • Space out the balls of cookie dough on your sheet pan, leaving a gap of about 2 inches between each ball. The cookies will melt and spread so give them room.
  • Preheat the oven before you bake the cookies to allow them to cook evenly.
  • Check your cookies halfway through baking and rotate your baking sheet if one side is cooking quicker than the other.

Nutrition

Calories:235kcalCarbohydrates:25gProtein:2gFat:14gSaturated Fat:5gCholesterol:33mgSodium:152mgPotassium:77mgFiber:1gSugar:18gVitamin A:260IUVitamin C:0.1mgCalcium:27mgIron:0.8mg
Did you Make This Recipe?Mention @JulieBlanner

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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mini loaves of bread gift wrapped