Description
These Pecan Pie Cookies combine the rich, buttery flavor of classic pecan pie with the convenience of a cookie. Perfectly chewy with a caramelized nut topping, they offer all the warmth and indulgence of a traditional holiday dessert in an easy-to-eat bite-sized form. Ideal for sharing at gatherings or enjoying as a sweet treat anytime.
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
Mix-Ins
- 1 cup chopped pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter and sugar mixture until fully combined, creating a smooth batter.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Pecans: Gently fold the chopped pecans into the cookie dough, ensuring they are evenly distributed throughout.
- Shape Cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers are set but still soft. The cookies will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and helps them hold their shape.
Notes
- For extra pecan flavor, toast the chopped pecans lightly in a dry skillet over medium heat before adding to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- You can add a sprinkle of sea salt on top before baking for a sweet and salty contrast.
