Homemade pecan pie cookie cooling on a baking tray, golden brown with chopped pecans and caramel bits on parchment paper, top-down shot on a white kitchen counter.

Pecan Pie Cookies

These chewy pecan pie cookies combine buttery brown sugar dough, toasted pecans, and caramel for the perfect holiday treat — soft in the center, crisp on the edges, and irresistibly rich.

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Course: Cookies, Dessert

Cuisine: American, Southern

Prep Time: 20

Cook Time: 15

Chill Time: 30

Total Time: 1 5

Servings: cookies

Calories: 210kcal

Author: Emily Nelson

Cost: $8

Equipment

Mixing bowl set For wet and dry ingredients
Electric or stand mixer Creams butter and sugar
Baking sheet Line with parchment paper
Parchment paper Prevents sticking
Cookie scoop Ensures even portions
Wire rack Cooling cookies evenly
Measuring cup set For accuracy
Wooden spoon Mixing manually if needed
Oven thermometer Ensures correct baking temperature

Ingredients

Cookie Dough

1 cup Brown sugar Packed
1 cup Butter Softened, unsalted
2 large Eggs Room temperature
2 teaspoon Vanilla extract Pure
2 ½ cups All-purpose flour Spoon and level
1 teaspoon Baking powder Fresh
½ teaspoon Cinnamon Ground
¼ teaspoon Salt Balances sweetness
1 cup Pecans Chopped and lightly toasted
½ cup Caramel pieces Optional, for gooey texture

Instructions

Cream butter and brown sugar until fluffy.
Beat in eggs and vanilla.
Mix dry ingredients and fold into wet mixture.
Add pecans and caramel pieces.
Rest dough for 30 minutes.
Drop dough on sheet and bake at 350°F for 12–15 minutes.
Let cookies rest on tray 5 min, then transfer to rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition