Pecan Pie Cookies
These cookies capture the flavors of pecan pie with a buttery shortbread base, toasted pecans, and pockets of brown-sugar caramel – perfect for any occasion.
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.
Notes
Store cookies in an airtight container for up to 4 days. For a gluten-free option, use gluten-free flour. These cookies can also be frozen for up to 3 months.