The Best Pecan Pie Cookies, Amazingly Soft and Buttery

I really wanted to make pecan pie cookies that have all the wonderful buttery, caramelly and nutty elements you find in a pecan pie, but made into a cookie. Rather than making a classic pecan pie filling and just plopping it on top or stirring it into the dough, I wanted the cookie to have its own identity. If that makes any sense.

I think this cookie does just that, by caramelizing the pecans and browning the butter it all add to that end result, a soft chewy pecan pie cookie that’s just as good as the pie itself.

These pecan pie cookies do require a little more effort and time but you can always do some of the steps ahead of time. Like for example caramelizing the pecans this can be done the day before, or the butter could be browned an hour or two earlier.

How to Caramelize the Pecans

The reason we are caramelizing the pecans is to not only add a lovely crunch to the cookies but doing so it will also bring out the flavour of the nuts.

The first step will be to toast the pecans, this is going to help enhance their flavour after caramelizing. Place the pecans into a dry skillet or frying pan that has been preheated over a medium hot heat setting. Careful that it isn’t too hot you don’t want to burn the nuts.

While the nuts are cooking stir them often to prevent burning. You’ll know they’re ready when they start to smell toasty and take on a slightly darker color

Once they are done remove them from the pan and place to side either on a tray plate or bowl.

In the same hot pan add some brown sugar, make sure your pan isn’t piping hot, constantly stir it until the sugar until it has melted down to a syrup consistency.

Now add in the toasted pecans, coat the nuts completely in the melted sugar. Keep stirring the nuts for about one minute, or until they become gooey, and sticky. Then, transfer them to a baking sheet or tray and spread them out to cool.

Once the nuts have cooled smash them up into small pieces. The nuts may be made a few days in advance and stored in a sealed container. This can make it easier when making these cookies.

How to Brown Butter

This step may feel a little unnecessary but trust me the flavour difference is like night and day. You can tell from just the smell of browned butter that it will taste amazing, I think it smells like nutty caramel. Which is perfect for this recipe.

The key to good browned butter is control. It might be tempting to just crank up the heat and get it done quickly but you run the risk of burning rather than browning the butter. So try to use patience.

Using a frying pan add the butter turn the heat to a medium hot setting and leave it to melt. You do not need to stir it constantly in fact I find it better to just leave it to cook. As you see it begin to change colour that is a good time to give it a stir. Once it looks lovely and brown with what may look like little brown flecks running through it remove it from the heat.

Pour the butter into a heat proof jug and leave it to cool. It can be warm when it is used but it cannot be hot which it will be.

This post includes affiliate links at no cost to you, see my full disclaimer.

Tools and Ingredients for Pecan Pie Cookies

Tools

• Frying pan
• Baking sheets, you will need two or you could bake the cookies in batches.
• Cookie scoop, I love these scoops they are a game changer.
• Mixing bowl
• Electric beater or a stand mixer with the paddle attachment.
• Measuring cups or kitchen scale
• Measuring spoon
• Optional, Jug or cup for the butter

Ingredients

• Caramelized pecan pieces
• Browned salted butter
• Good quality all purpose plain flour
• Brown sugar
• Maple syrup
• Large egg
• Baking powder and baking soda
• Vanilla extract

How to make Pecan Pie Cookies

Make the caramelized pecans and brown butter first, this will need to be done at least an hour in advance.

In a mixing bowl beat together the browned butter and brown sugar, beat it until the sugar has mostly dissolved, you want it to look a little like caramel.

Add in the egg, maple syrup and vanilla extract. Mix these in using a medium low speed, you don’t want to over beat the egg but it should still be fully incorporated.

In a separate bowl place the flour, baking powder, baking soda and a small pinch of salt. Give them a good mix now add them to the other ingredients.

Again using a slow speed incorporate the dry ingredients in to the mix, lastly add the pecans and give it all a good stir making sure there are no dry or wet lumps remaining.

Place the mixing bowl into the fridge for at least an hour. This will firm up the cookie dough.

It can be left in the fridge for longer, like overnight, but you will need to let the dough stand out a room temperature to soften a bit before scooping the cookies out.

After an hour preheat your oven to 350F, 175C

Using a small cookie scoop scoop the dough out and place them onto a lined cookie sheet.

Bake the pecan pie cookies for around 12 minutes. Make sure you to not over cook the cookies it can easily happen. We want soft chewy cookies.

Leave them to cool slightly on the cookie sheet then place them onto a cooling rack.

These cookies are best when eaten within the week. Keep them stored in an airtight container to keep them fresh.

Suggestions for the pecan pie cookies

• To crush the pecans I like to use a large freezer bag and a rolling pin, you want small bite sized pieces
• Make these cookies a little extra by adding a teaspoon or two of bourbon
• Get flatter cookies by using the browned butter when it is still slightly warm