Description
These Pecan Pie Cookies combine the rich, buttery flavors of classic pecan pie with the convenience and texture of a delicious cookie. Soft and chewy with a slightly crisp edge, these cookies feature a nutty crunch from toasted pecans and a sweet, caramel-like flavor from brown sugar and vanilla. Perfect for holiday treats or any time you crave a festive dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until evenly mixed.
- Cream butter and sugars: In a large bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, ensuring the mixture is smooth and creamy.
- Mix dry into wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
- Fold in pecans: Gently fold chopped pecans into the cookie dough with a spatula to evenly distribute the nuts.
- Shape cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers are still soft.
- Cool: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and store: Enjoy these cookies fresh, or store them in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- Use unsalted butter to control the amount of salt in the recipe.
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Chop pecans evenly to ensure consistent texture in every bite.
- Do not overbake; cookies should be soft in the center when removed from the oven.
- For extra flavor, toast pecans lightly before adding them into the dough.
- Cookies can be frozen after baking; thaw at room temperature before serving.
