Description
Delight in these Pecan Pie Cookies, perfectly blending the rich, buttery flavors of classic pecan pie into a delicious cookie form. Crispy on the edges, chewy inside, and packed with crunchy pecans, these cookies offer the perfect treat with a caramelized sweetness. Ideal for holidays or any time you’re craving a nutty, sweet snack.
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
Additional Ingredients
- 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 to evenly distribute the leavening and seasoning.
- Cream Butter and Sugars: In a large bowl, using an electric mixer or by hand, cream together softened unsalted butter, brown sugar, and granulated sugar until fluffy and smooth. This helps incorporate air for a lighter cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter mixture until fully combined, creating a homogeneous dough base.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overmixing which can toughen cookies.
- Fold in Pecans: Gently fold the chopped pecans into the dough to distribute the nuts evenly without crushing them.
- Scoop and Bake: Using a spoon or cookie scoop, place rounded tablespoon-sized dough portions onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set but still soft.
- Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve: Enjoy your pecan pie cookies warm or at room temperature, perfect with a glass of milk or cup of tea!
Notes
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Chop pecans coarsely to maintain good texture in the cookies.
- For a more intense vanilla flavor, use pure vanilla extract instead of imitation.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Optional: Sprinkle a pinch of sea salt on top of cookies before baking to enhance sweetness and add a gourmet touch.
