These delicious pecan pie cookies capture the essence of classic pecan pie in a bite-sized, chewy cookie. Perfect for holidays or any time you crave a taste of home.
Author:Robert
Prep Time:15 minutes
Cook Time:10-12 minutes
Total Time:25 minutes
Yield:Approximately 3 dozen cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
3 cups all-purpose flour
1 1/2 cups chopped pecans
1/2 cup chopped pecans, for topping
Optional: 1/4 cup light corn syrup, for glaze
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and light brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the salt and baking soda with the all-purpose flour.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the chopped pecans for your pecan pie cookies.
Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
If desired, gently press a few extra chopped pecans onto the top of each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
For a pecan pie cookie glaze, whisk together corn syrup and a little powdered sugar until smooth, then drizzle over cooled cookies.
Notes
Ensure butter is softened but not melted for the best cookie texture.
For chewier pecan pie cookies, slightly underbake them.
Store homemade pecan pie cookies in an airtight container at room temperature for up to 3 days.
These are wonderful as pecan pie cookie bars if pressed into a pan and baked.