Pecan Pie Cookies
These Pecan Pie Cookies pack the buttery, toffee-like notes of a holiday pie into a hand-held treat that’s perfect for cookie swaps and lunchboxes.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened at room temperature
- 1 cup packed brown sugar light or dark brown sugar for different flavor notes
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour spooned into the cup and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans toast them lightly for more flavor
- 1 cup mini chocolate chips optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with brown and granulated sugars on medium speed until the mixture is pale and fluffy, about 2–3 minutes. Scrape the bowl once.
- Add eggs one at a time, mixing after each until incorporated. Stir in vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mix to the butter mixture and stir until just combined — avoid overmixing to keep cookies tender.
- Fold in chopped pecans and mini chocolate chips, if using.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared sheets, spacing about 2 inches apart.
Baking
- Bake for 10–12 minutes, until edges are golden and centers look slightly soft — they’ll firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For more even cookies, chill scooped dough for 10–15 minutes before baking; this prevents excessive spreading and concentrates flavor. Toasting the pecans enhances their flavor.