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Pecan Pie Cookies

These Pecan Pie Cookies combine the flavors of a classic pecan pie with the convenience of a cookie, featuring a soft center and crunchy toasted pecans.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened (room temperature)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry ingredients
  • 2 1/2 cups all-purpose flour Measure correctly by spooning flour into the measuring cup and leveling it off.
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Mix-ins
  • 1 cup chopped pecans (toasted) Toast in a dry skillet or oven for more flavor.
  • 1 cup mini chocolate chips (optional)

Method
 

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

Notes

These cookies are excellent warm from the oven with a pat of butter or served with vanilla ice cream. Store in an airtight container for up to 3–4 days at room temperature.