Chewy Pecan Pie Cookies
Servings 24 cookies
Calories 124kcal
Ingredients
- 1 cup pecan halves (rough chopped)
- 1 1/4 cup flour (all-purpose, spooned and leveled)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup butter, unsalted (room temperature)
- 1 cup brown sugar (light)
- 1 egg
- 1 1/2 tsp vanilla extract
Instructions
To toast the pecans:
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Spread pecans evenly on the baking sheet and bake for 5-7 minutes until golden brown.
- Remove from oven and set aside to cool.
To make the cookies:
- In a medium size bowl, whisk together the flour, sea salt, and baking sod and set aside.
- In a large bowl, cream butter and light brown sugar together with an electric mixer for 3-4 minutes until smooth and light colored.
- Add egg and vanilla extract and mix for an additional minute, until the egg is incorporated. Avoid over-mixing the egg.
- Add the dry ingredients to the wet and mix for a minute or two until most of the flour is incorporated.
- Using a rubber spatula, fold in the chopped and toasted pecans.
- Using a 1.5 tablespoon cooke scoop, scoop dough onto lined baking sheets at least 2 inches apart.
- Bake cookies for 8 minutes, rotating the pan halfway through.
- Let cookies cool on the baking sheet for a few minutes. While they're cooling, gently reshape the cookies using a flat cookie spatula or a glass to make them round.
- Store cookies in an airtight container for 3-4 days or freeze for up to 3 months.
Notes
*Using dark brown sugar in this recipe will cause the cookies to spread substantially.
**Make sure to read the cookie baking tips to get answers to common questions about baking cookies.
Nutrition
Serving: 1 cookie | Calories: 124kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 107mg | Potassium: 40mg | Fiber: 1g | Sugar: 9g | Vitamin A: 131IU | Vitamin C: 0.05mg | Calcium: 14mg | Iron: 1mg