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.
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!”
Liz
“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).”
Helen
Ingredients, Substitutions and Notes
- 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.
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.
note:
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.
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
Ingredients
- 2 cups light or dark brown sugar lightly packed
- 1 cup salted butter at room temperature
- 1 tablespoon vanilla extract
- 2 large eggs
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups pecan halves
Instructions
- 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 pre-heated 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.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Yesterday, I left a semi critical review of these cookies. I’d like to walk it back a bit and add some additional tips:
1) the cookie scoop doesn’t quite work for me. I used it to help scoop, and then I would roll the dough with my hands, aiming for something about the size of a buckeye ball. Rolling helps make the dough denser and hold on to the pecan halves
2) I chilled over night and in between baking batches
3) I had to bake for a long long time. Each tray seemed different. I would set a timer for ten minutes and then two minute intervals until they were caramelized
4) I could only get away with 3-4 at a time on a medium sheet. This makes baking a long ordeal to get through a whole batch of dough at once.
All in all, this recipe wasn’t as easy and hassle free as I’d hoped. They are delicious, but a bit finicky.
Hi! Thank you for taking the time to share.
When dough is “over chilled” it scooping becomes more difficult and pecans won’t have the oil in the cookie to help them adhere to the dough. It will also increase bake time.
I do recommend using large cookie sheets to maximize, but understand the frustration. These cookies do spread. I’m happy to hear you enjoyed the end result. Wishing you a beautiful Thanksgiving!
One of the best cookie recipes I have ever made. Thanks for sharing!
Hmmm, I just tried these and followed directions and ended up with a mess. The recipe calls for pecan halves, but really I think it should be specified as “pieces” because the halves are too big for such a delicate cookie as it bakes. I used a 1.25 inch scooper, but the cookies melted into such a mess as they baked. Not sure if it was too big a scoop, or the pecan halves not incorporating as well as pieces would have, or my butter choice (regular stick of land o lakes), or if 30 minutes was too short a time in the fridge.
I do love the taste, however. I wish you would be more understanding of the comments complaining about the cookies running thin or spreading too much. Considering the cost of food now, it’s a disappointment for a recipe to turn out inedible. I think these comments pointing out the flatness is not due to misplaced expectations compared to a traditional cookie, but rather because these are so thin they can be impossible to remove from a cookie sheet and crumble on contact. I still have dough I’m chilling overnight, I’ll see if things improve tomorrow with this recipe.
Awesome recipe thank you
1.5 Cups of flour does not seem to be enough…are you spooning your flour into your measuring cups or just scooping it straight out of the flour container?
As noted, these are NOT traditional cookies. They’re thin, chewy and emulate the texture of pecan pie (rather than a traditional floury cookie). Enjoy!