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–+ servings
Bertha Jones

Thin, Chewy, Pecan Pie Cookies

Delight in these Thin, Chewy, Pecan Pie Cookies that combine the rich flavors of pecan pie with a chewy cookie texture. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 1 cup pecans, chopped Can substitute with walnuts or chocolate chips.
  • 1 cup brown sugar Packed.
  • 1/2 cup butter, softened Ensure it's warm to the touch for best results.
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the brown sugar, granulated sugar, and butter until it's light and fluffy.
  3. Beat in the egg and vanilla extract until fully combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry mix to the wet ingredients, mixing until just combined. Don’t overmix!
  6. Gently fold in the chopped pecans.
  7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them out about 2 inches apart.
  8. Bake for 10-12 minutes or until edges are lightly golden.
  9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gSodium: 50mgFiber: 1gSugar: 10g

Notes

To enjoy these cookies at their best, serve warm with a scoop of vanilla ice cream or pair with coffee or hot chocolate. Store cookies in an airtight container at room temperature for up to a week or freeze for three months.

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