I’ve been making these Pecan Pie Cookies for years whenever I want the sticky, nutty flavor of pecan pie without slicing a pie. They bake up soft in the center with toasted pecan crunch at the edges — perfect for holiday trays, bake sales, or a weekend treat that feels special but requires simple pantry ingredients.

Why you’ll love this dish

These cookies capture the toasted, caramel-like notes of pecan pie in a hand-held cookie. They’re quicker than rolling out a pie crust, require no special equipment, and play well with add-ins like mini chocolate chips for extra depth. Make them for cookie exchanges, a cozy afternoon with coffee, or any time you want classic pecan flavor without the fuss.

“The first bite tastes like pecan pie meets the best chocolate chip cookie — buttery, a little chewy, and impossibly addictive.” — a regular test baker

How this recipe comes together

Before you dive in: you’ll cream butter and sugars to build a light, tender dough. Eggs and vanilla add structure and warmth. The dry ingredients (flour, baking soda, salt) are added slowly so the dough stays soft. Finally, fold in chopped pecans — toasting them first intensifies flavor — and optional mini chocolate chips. Scoop onto parchment and bake until the edges are golden while the centers remain slightly soft. Cool briefly on the sheet so cookies set, then finish on a rack.

What you’ll need

Key ingredients

1 cup unsalted butter, softened (room temperature)
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans (toast them in a dry skillet or oven for more flavor)
1 cup mini chocolate chips (optional)

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat softened butter with the brown and granulated sugars on medium speed until pale and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing after each until fully incorporated. Stir in the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture and mix until just combined. Avoid overmixing.
Fold in the chopped pecans and mini chocolate chips if using.
Drop rounded tablespoonfuls of dough (or use a cookie scoop) onto the prepared sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, until the edges are golden and centers look slightly soft. Rotate the sheet halfway if your oven bakes unevenly.
Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Best ways to enjoy it

These cookies are excellent warm from the oven with a pat of butter or plated with vanilla ice cream for an easy dessert. Pair them with coffee, strong black tea, or a milky latte for balance. For holiday serving, arrange on a platter with candied orange slices and salted caramels to amplify the nutty, sweet flavors.

How to store & freeze

Room temperature: Cool completely, then store in an airtight container for up to 3–4 days. Place a sheet of parchment between layers to prevent sticking.
Refrigerator: Keep them in a sealed container for up to 1 week. Bring to room temperature before serving for best texture.
Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag or container for up to 3 months. To thaw, leave at room temperature 30–60 minutes or warm in a 300°F oven for 5–7 minutes.
Food safety note: These are fully baked cookies containing eggs; follow the storage times above and discard if any off smells or mold appear.

Pro chef tips

Toast the pecans: 5–7 minutes in a 350°F oven or in a dry skillet over medium heat deepens flavor. Cool before chopping.
Measure flour correctly: Spoon flour into the measuring cup and level it off to avoid dense cookies.
Don’t overmix: Stop when the dry ingredients are incorporated to keep cookies tender.
Cookie size: Use a medium cookie scoop (about 1.5 tablespoons) for evenly sized cookies and consistent baking time.
Watch the edges: Remove cookies when edges are golden and centers still look slightly underbaked — they’ll finish setting while cooling.
Make-ahead dough: You can chill the dough for up to 48 hours; chilled dough firms and yields slightly thicker, chewier cookies.

Creative twists

Brown-butter pecan pie cookies: Brown the butter for a nutty, toffee-like depth. Cool before using.
Maple-pecan: Replace 1/2 teaspoon vanilla with 1 teaspoon pure maple syrup for autumn notes.
Salted caramel centers: Press a small caramel candy into each cookie during the last 2 minutes of baking.
Chocolate-forward: Increase mini chocolate chips to 1 1/2 cups or use chopped bittersweet chocolate.
Gluten-free: Swap 1:1 gluten-free flour blend, but check the blend’s xanthan gum content.
Vegan: Use vegan butter and replace eggs with 1/4 cup applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water per egg), though texture will be slightly different.

Your questions answered

Q: Can I make the dough ahead of time?
A: Yes — refrigerate the dough in an airtight container for up to 48 hours. Chilled dough often yields thicker, chewier cookies. You can also freeze scooped dough balls for up to 3 months and bake from frozen (add 1–2 minutes to baking time).

Q: How do I keep the cookies soft?
A: Remove them from the oven when the centers still look slightly soft; carryover heat will finish cooking. Store cookies with a slice of bread in the container to retain moisture for a day or two (replace the bread slice as it dries).

Q: Can I toast pecans in the oven or on the stovetop?
A: Both work. For oven toasting, spread pecans on a baking sheet and bake at 350°F for 5–7 minutes, stirring once. For stovetop, toast in a dry skillet over medium heat for 4–6 minutes, stirring often. Watch closely to avoid burning.

Q: Are these safe for kids and school lunches?
A: Yes, these are typical baked cookies with standard ingredients. Check for nut allergies before sending them to school; pecans are tree nuts and not appropriate for nut-free classrooms.

Q: What if I don’t have mini chocolate chips?
A: Regular chocolate chips, chopped chocolate, or omitting chocolate altogether are all fine. The cookies will still taste “pecan pie” forward thanks to the brown sugar and toasted pecans.

Conclusion

If you want a cookie that tastes like pecan pie without the work of a crust, this Pecan Pie Cookies recipe hits the spot — buttery, nutty, and easy to scale. For a video-guided take that emphasizes technique, see Scientifically Sweet’s Pecan Pie Cookies (with VIDEO). For another well-tested variation and baking notes, check out Sugar Spun Run’s Pecan Pie Cookies.