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 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.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
It’s 2am & I’ve just pulled the last batch from the oven. I never thought I could love anything more than pecan pie, but I was wrong. These cookies are ahhhmazing! Yes, they are very thin & were a little difficult to remove from the pan w/o disturbing the center, but I adjusted them best I could to make them “presentable” lol
Let’s be real, I really don’t care what they look like bc these are The Best cookies by far! Thank you, Julie & Fine Job!
Thank you, Linda, you made my day! They need to cool a minute before being transferred, but they’re worth it!
I made this recipe yesterday! I added caramel chips. I baked them at various levels of coldness from just while oven was preheating all the way to 24 hours. These definitely cook better cold but there was no difference between an hour in fridge and 24 hours in fridge. I used a cookie scoop. I added more pecans than the recipe calls for (we love pecans in Louisiana) and used chopped pecans. I toasted half of my pecans and left the other half raw. I baked them 7 to a sheet which was just the right amount of room for them to spread. They are crisp but chewy! They won’t look or feel soft, but they are chewy. I topped half of my batch with the cream cheese glaze suggested. It is the perfect sweet addition to this buttery cookie!
Thank you so much for taking the time to share along with your variations! I hope you try more of my easy recipes!
Mine turned out as thin as peanut brittle. They tasted good though, but very hard to handle getting off the cookie sheet.
Hi Tena, as you’ll see they are intended to be thin, similar to a lace cookie.
I baked them for 8 minutes but the center wasn’t done. Ended up around 13 minutes and were really thin. I did refrigerate them…maybe need more time in the fridge. Very tasty, but very thin.
As you can see from photos and read from the description, they are thin cookies. Bake, remove from oven and allow to cool for them to properly set.
I made these and they turned out so thin they were see through. they were falling apart when I put them on a cooling rack. I even let them sit on the pan for awhile.
As you can see from photos, they are very thin cookies. Allow cookies to cool 1 minute before transferring to a wire cooling rack to completely cool.