Description
Delightful cookies capturing the flavors of traditional pecan pie with a chewy center and crispy edges.
Ingredients
Scale
- 1 cup unsalted butter (or vegan butter)
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/4 cup corn syrup (optional)
- 1/2 cup coconut milk (for vegan option)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the unsalted butter (or vegan butter) with brown sugar and granulated sugar until light and fluffy.
- Add vanilla extract and mix well.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture into the butter-sugar mixture until just combined.
- Fold in the chopped pecans. If using, mix corn syrup with coconut milk and fold in now.
- Scoop dough onto a baking sheet lined with parchment paper, ensuring space between dough balls.
- Bake for 10-12 minutes or until edges turn golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 3 days or freeze for up to 1 month. For variations, add chocolate chips or substitute walnuts for pecans.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg