Decadent Pecan Pie Cookies
Decadent Pecan Pie Cookies. Are the perfect treat. For anyone who loves the classic pie. But craves the convenience of a cookie. These cookies meld sweet, caramel-like brown sugar. With rich, buttery pecans. In a soft, chewy base. Finished with a hint of vanilla. Ideal for sharing at gatherings. Or savoring with a warm cup of coffee. They bring a touch of nostalgia. And comfort. To every bite.
24 Servings
Ingredients
- 2 c light or dark brown sugar loosely packed
- 1 c salted butter softened
- 1 tbsp vanilla extract
- 2 large eggs
- 1.5 c all-purpose flour
- 0.5 tsp salt
- 0.5 tsp baking soda
- 2 c halves of pecans
Instructions
- In a large bowl or using a stand mixer with the whisk attachment. Cream the brown sugar, butter, and vanilla together. Until they're light and airy. About three minutes.
- Next, incorporate the eggs, mixing on low. Just until they're blended.
- In another bowl. Mix together the flour, salt, and baking soda. Slowly combine these dry ingredients. With the wet mixture on a low setting. Until just mixed. Fold in the pecans with a spatula.
- Chill the dough by covering it. And placing it in the refrigerator. For 30 minutes. Meanwhile, set your oven to 350°F. And prepare two cookie sheets. With parchment paper.
- Shape the dough into 1.25" balls, spacing them about 3 inches apart on the cookie sheets. To give them room to spread.
- Bake for 8 minutes. Or until the edges turn a light golden brown. For an extra touch. Sprinkle sea salt flakes on them. Right after they come out of the oven.
Optional Pecan Toasting:
- Heat the oven to 300°F. And line a baking sheet with parchment paper.
- Arrange the pecans in a single layer. And toast in the oven for 10-15 minutes, flipping every 5 minutes. To ensure even toasting.
Notes
To make these Decadent Pecan Pie Cookies gluten-free. Substitute the all-purpose flour. With your favorite gluten-free flour blend (one that substitutes on a 1:1 basis). Ensure your baking powder. And other additives are gluten-free. For an added touch. You can blend in a teaspoon of xanthan gum with the flour. To help improve the texture. And the integrity of the cookies. Making them as delightful. As their gluten-containing counterparts.