Cookies Inspired by Classic Pecan Pie
Introduction
If you love the rich, buttery sweetness of classic pecan pie, these cookies are about to
become your new favorite treat. Cookies inspired by pecan pie combine toasted pecans,
caramel-like brown sugar, and warm vanilla flavors into soft, chewy cookies with crisp edges.
They’re perfect for holidays, special gatherings, or whenever you crave a dessert that tastes
comforting and indulgent—without baking a full pie.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup chopped pecans, lightly toasted
- ½ cup chopped pecans (for topping, optional)
Instructions
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chopped toasted pecans.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 5 cm (2 inches) apart.
- Gently press extra pecans on top if desired.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Description
These pecan pie–inspired cookies are soft in the center with a buttery, nutty flavor that closely
resembles the filling of a traditional pecan pie. The brown sugar adds a deep caramel sweetness,
while toasted pecans provide a satisfying crunch. Every bite delivers classic holiday comfort
in an easy-to-serve cookie.
Tips
- Toast the pecans before using them to enhance their flavor.
- Add 1–2 tablespoons of maple syrup for an even richer pecan pie taste.
- Chill the dough for 30 minutes if you want thicker cookies.
- Finish with a pinch of flaky sea salt for a sweet-and-salty contrast.
Correction
- Cookies spreading too much: Chill the dough before baking.
- Dry cookies: Avoid overbaking; remove cookies while centers are still soft.
- Weak pecan flavor: Toast pecans longer or slightly increase the quantity.
Enjoy
Enjoy these cookies warm with coffee, tea, or milk, or drizzle them with a light caramel glaze
for a true pecan pie experience. Perfect for sharing—or savoring all on your own!
