Go Back
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.
Emily Nelson

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American, Southern
Calories: 210
Ingredients Equipment Method Notes

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

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

Method
 

  1. Cream butter and brown sugar until fluffy.
  2. Beat in eggs and vanilla.
  3. Mix dry ingredients and fold into wet mixture.
  4. Add pecans and caramel pieces.
  5. Rest dough for 30 minutes.
  6. Drop dough on sheet and bake at 350°F for 12–15 minutes.
  7. 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.