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Description
These Chewy Pecan Pie Cookies capture the essence of classic pecan pie in a delightful, chewy cookie form. Perfect for any occasion!
Ingredients
- 1 cup pecan halves (roughly chopped)
- 1 1/4 cup all-purpose flour (spooned and leveled)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, room temperature
- 1 cup light brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
Instructions
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast for 5-7 minutes or until fragrant and golden. Allow them to cool, then chop them roughly and set aside.
- Prepare the Dough: In a medium-sized bowl, whisk together the flour, sea salt, and baking soda.
- In another larger bowl, cream the butter and light brown sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until just combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until a soft, sticky dough forms.
- Fold in the toasted pecans.
- Bake: Preheat your oven to 350°F (175°C). Scoop the cookie dough onto lined baking sheets, leaving enough space for them to spread.
- Bake for 8 minutes or until the edges turn golden brown. The centers may not look done.
- Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before reshaping the edges with a spatula or a glass.
- Then transfer them to a wire rack to cool completely.
Notes
- Ensure butter is at room temperature for proper creaming.
- Do not overbake; the centers should still be slightly soft.
- Chop pecans to your desired size for texture.