Everything you love about pecan pie in thin, chewy, rich, buttery pecan pie cookies! These crowd pleasing cookies are quick, easy and absolutely amazing!
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.
Video
Notes
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.