Pecan Pie Cookies
I learned this pecan pie–inspired cookie from a friend who swears they’re the fastest way to get pecan pie vibes without baking a whole pie. These cookies taste like a buttery shortbread base studded with toasted pecans and pockets of brown-sugar caramel — perfect for holiday cookie trays, afternoon coffee, or anytime you want something a little nostalgic without the fuss.
Why you’ll love this dish
Why you’ll love this dish
This recipe captures the flavor of pecan pie (toasted nuts, brown-sugar caramel) but in a portable cookie that bakes in 10–12 minutes. It’s a great choice when you want nostalgia without the long bake time of a pie, or when you need something crowd-pleasing for cookie swaps, kids’ lunches, or an after-dinner treat. The mix of brown and granulated sugar keeps the cookies soft but with lightly crisped edges, while the optional chocolate chips add enough richness to make them irresistible.
"Like pecan pie in cookie form — buttery, nutty, and dangerously easy to eat."
If you enjoy buttery nut cookies, you might also like this butter pecan cookies recipe that uses similar techniques to boost flavor and texture.
How this recipe comes together
How this recipe comes together
Quick overview of the process so you know what to expect:
- Cream sugars and butter until light and ribbon-y to build structure.
- Add egg and vanilla for moisture and flavor.
- Mix dry ingredients just until combined to avoid tough cookies.
- Stir in chopped pecans (and chocolate if using).
- Drop by rounded tablespoons and bake until the edges are set but centers are still soft.
This short workflow keeps things streamlined: no chilling required unless you want thicker cookies, and you’ll have a sheet of warm cookies in about 20 minutes from start to finish.
What you’ll need
What you’ll need
Key ingredients (makes about 24–30 cookies depending on size):
- 1 cup brown sugar (packed) — gives that molasses-y pecan-pie flavor
- 1/2 cup granulated sugar — helps with crisp edges
- 1 cup unsalted butter, softened — for richness and structure
- 1 large egg — binds the dough and adds lift
- 2 teaspoons vanilla extract — flavor booster
- 2 cups all-purpose flour — the base; see substitutions below
- 1/2 teaspoon baking soda — light leavening
- 1/4 teaspoon salt — balances sweetness
- 1 cup chopped pecans — toast them lightly for extra flavor
- 1 cup chocolate chips (optional) — semi-sweet or dark work best
Notes and substitutions:
- For a gluten-free option, substitute a 1:1 gluten-free flour blend and add a tablespoon of almond flour for texture.
- Swap pecans for walnuts if needed; reduce toasty flavor by toasting nuts in a dry skillet for 4–5 minutes.
- If you prefer a chewier cookie, use 3/4 cup packed brown sugar and 3/4 cup granulated sugar (adjusts moisture).
Step-by-step instructions
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is smooth and slightly fluffy — about 2–3 minutes with a hand mixer or stand mixer. Proper creaming helps the cookie rise and gives a tender crumb.
- Beat in the large egg and vanilla extract until fully incorporated. Scrape the bowl once so everything mixes evenly.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mix to the wet mixture and stir just until combined. Avoid overmixing to keep cookies tender.
- Fold in the chopped pecans and chocolate chips (if using), making sure the mix is evenly distributed.
- Drop rounded tablespoons of dough (or use a 1-tablespoon cookie scoop) onto ungreased baking sheets, spacing them about 2 inches apart. For larger cookies, use a 1.5-tablespoon scoop and add a minute or two to the bake time.
- Bake for 10–12 minutes, or until the edges are lightly golden and centers look set but still slightly soft — they’ll firm as they cool. Rotate the pan halfway through for even browning.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
How to serve Pecan Pie Cookies
Serving suggestions
These cookies are versatile:
- Serve warm with a scoop of vanilla ice cream for a quick dessert riff on pecan pie.
- Plate with a strong coffee or espresso to balance the sweetness.
- For a holiday platter, dust lightly with powdered sugar and arrange with shortbread and ginger snaps.
- Make cookie sandwiches by spreading a thin layer of brown sugar buttercream or mascarpone between two cookies.
How to store & freeze
How to store & freeze
- At room temperature: Store cooled cookies in an airtight container for up to 4 days. Layer with parchment to prevent sticking.
- Refrigeration: Not necessary for short storage and may dry them out. Use only if your kitchen is very warm.
- Freezing: Freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5–8 minutes.
- Safety note: Do not eat raw dough — it contains raw egg and raw flour, both of which can carry foodborne risks.
Pro chef tips
Pro chef tips
- Toast pecans first: Spread chopped pecans on a sheet and toast at 350°F for 4–6 minutes until fragrant — this amplifies their flavor.
- Don’t overcream: Creaming too long can incorporate excess air and lead to flat cookies. Stop when the mixture is pale and slightly fluffy.
- Scoop uniformly: Use a small cookie scoop so all cookies bake evenly.
- Watch the edges: Pull cookies out when edges are firm and centers still look slightly soft — they’ll finish cooking on the hot sheet and stay tender.
- Want thicker cookies? Chill the dough 20–30 minutes before baking. For a chewier result, slightly underbake by 1 minute.
For more technique notes on getting perfect nutty cookies, check out these buttery pecan cookie techniques that focus on texture and timing.
Creative twists
Creative twists
- Pecan pie bars: Press the dough into a lined pan, add a layer of brown-sugar pecan filling, and bake for a bar version.
- Bourbon pecan cookies: Add 1 tablespoon bourbon to the wet ingredients for a subtle boozy note.
- Maple brown sugar: Replace half the brown sugar with pure maple sugar or add 1 tablespoon maple syrup for a deeper flavor.
- Mini tartlets (tassies): Press the dough into mini muffin tins and top with a pecan pie filling for bite-sized sweets.
- Vegan swap: Use coconut oil or vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) for an egg-free version.
If you want even more pecan-cookie inspiration and variations, this roundup of butter pecan cookie recipes is a helpful place to compare techniques and flavors.
Common questions
Common questions
Q: How long does prep and baking take?
A: Active prep is about 10–15 minutes; baking per sheet is 10–12 minutes. Plan for about 25–30 minutes total including cooling.
Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate the dough in an airtight container for up to 48 hours. Bring it to room temperature 10–15 minutes before scooping. For longer storage, freeze the dough balls up to 3 months and bake from frozen, adding 1–2 minutes to the bake time.
Q: Can I omit the egg or use an egg substitute?
A: The egg adds structure and moisture. For an egg-free option, use a commercial egg replacer or a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) but expect a slightly different texture.
Q: How do I keep the cookies chewy instead of crunchy?
A: Use slightly more brown sugar than granulated, avoid overbaking, and remove cookies when centers are still a little soft.
Q: Are pecans interchangeable with other nuts?
A: Yes — walnuts are the closest substitute. For a different crunch, try chopped hazelnuts or almonds.
Conclusion
Conclusion
These Pecan Pie Cookies are an easy way to get all the warm, nutty, caramel flavors of pecan pie in a single-bite (or two) cookie — ideal for holiday trays, weeknight baking, or a last-minute dessert. If you want to compare a video-guided version, see Scientifically Sweet’s Pecan Pie Cookies (with VIDEO). For another classic take on pecan tassies, try the detailed recipe at Simply Recipes’ Pecan Tassies (Pecan Pie Cookies) Recipe.
Pecan Pie Cookies
Ingredients
For the Cookies
- 1 cup brown sugar, packed Adds molasses flavor from pecan pie
- 1/2 cup granulated sugar Helps with crisp edges
- 1 cup unsalted butter, softened For richness and structure
- 1 large egg Binds the dough and adds lift
- 2 teaspoons vanilla extract Flavor booster
- 2 cups all-purpose flour Base ingredient
- 1/2 teaspoon baking soda Light leavening
- 1/4 teaspoon salt Balances sweetness
- 1 cup chopped pecans Toast them lightly for extra flavor
- 1 cup chocolate chips (optional) Semi-sweet or dark work best
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until smooth and slightly fluffy — about 2–3 minutes.
- Beat in the large egg and vanilla extract until fully incorporated. Scrape the bowl to ensure even mixing.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mix to the wet mixture, stirring just until combined to avoid overmixing.
- Fold in the chopped pecans and chocolate chips (if using), ensuring even distribution.
Baking
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden, and centers look set but still slightly soft. Rotate the pan halfway through for even browning.
- Let cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
