Pecan Pie Cookies Recipe
Pecan Pie Cookies are so delicious and easy to make! A sweet and delicious cookie filled with flavorful pecans will have you skipping the pie and going straight for the cookies!
Servings: 24 cookies
Calories: 244kcal
Ingredients
- 2 cups pecans coarsely chopped
- 1 cup butter softened
- ½ cup corn syrup
- 1 cups brown sugar
- 2 teaspoon vanilla
- 2 eggs
- 2 ¼ cups flour
- 1 package instant vanilla pudding 3.4-4 oz box
- 1 teaspoon baking soda
- 1 teaspoon salt
- Sugar in the Raw for sprinkling on top
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Coarsely chop your pecans and place them on the prepared baking sheet. Toast the pecans in the preheated oven for 5 minutes. They should be fragrant but not burned. Once toasted, set aside.2 cups pecans
- Increase oven temperature to 375°F.
- In a stand mixer bowl, cream butter, corn syrup, brown sugar, and vanilla.1 cup butter, ½ cup corn syrup, 1 cups brown sugar, 2 teaspoon vanilla
- Add in eggs and mix until fully incorporated.2 eggs
- Add in the flour, instant pudding mix, baking soda, and salt. Mix until fully combined.2 ¼ cups flour, 1 package instant vanilla pudding, 1 teaspoon baking soda, 1 teaspoon salt
- Mix in the toasted pecans.
- Drop rounded spoonfuls of dough onto a parchment-lined baking sheet. Slightly flatten with your hand, then sprinkle each cookie with sugar in the raw.Sugar in the Raw
- Bake for 8-11 minutes. They are ready to come out when they are slightly browned on top.
- Let cookies cool for a few minutes and then enjoy!
Video
Notes
Tips and Tricks
- Variation: Swap ½ cup of pecans for chocolate chips.
- Freezing Dough: I recommend freezing the dough in pre-scooped portions. Freeze in a freezer-safe gallon zip lock baggie for baking later! When you want to bake the frozen cookies, add a few extra minutes to the bake time.
- Storing Cookies: Store any leftover cookies in an airtight container. I like to refrigerate mine, but that isn’t required.
- Cookie Scoop: I like to have a variety of scoops on hand, like these, so I can make the cookies any size I want.
Nutrition
Calories: 244kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 241mg | Potassium: 67mg | Fiber: 1g | Sugar: 18g | Vitamin A: 261IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg