Thin Crunchy Chewy Pecan Cookies
These Pecan Cookies, are a thin buttery brown sugar cookie, full of chopped pecans, that have a delicious caramel taste. Flattened and baked until golden and crispy. You won’t be able to stop at one!
Fall has sprung in a lot of the world, but unfortunately not in Italy. We are still having 30C weather, which I am not happy about! I love the Fall and everything it brings, from Pumpkin to Broccoli to everything Apple Recipes.
So I really thought now would be the perfect time to share My Mom’s Pecan Cookie Recipe. A thin crunchy yet chewy cookie with a caramel buttery flavour, a tasty delicious cookie. I hope you like them as much as we do!
Ingredients for the Cookies
- Butter – I use salted butter, but you can use unsalted, just add a bit more salt.
- Brown Sugar – I use golden brown, lightly packed.
- Egg – make sure the egg is room temperature
- Vanilla – to add flavour
- Flour – I like to use all purpose with a protein count of at least 11%
- Salt – adds flavour to the cookies.
- Pecans – be sure to coarsely chop them.
How to make Pecan Cookies
Coarsely chop the pecans and set aside.
In a large bowl cream together the butter, sugar and egg until light and fluffy, beat in the vanilla. Sift the flour onto the creamed mixture then combine either with the flat beater or with a spatula or wooden spoon until combined.
Gently stir in the chopped pecans, until combined. Either leave the dough in the bowl or move to a clean bowl, cover with plastic and refrigerate for at least one hour or overnight if you prefer.
Remove the dough from the fridge and roll into 1 inch balls, place on the prepared cookie sheets.
With a flat bottomed glass, dip in flour then flatten the dough balls until they are quite thin.
Bake in the pre-heated oven until lightly golden brown. Let cool before serving.
tips for making the best buttery pecan cookies
- Be sure to use room temperature ingredients.
- Chill the dough for at least 1 hour or up to 3 days.
- Don’t make the cookie too large, if you go by weight, my dough balls were approximately 8 grams or .3 ounces each.
- Make sure to flatten the dough until very thin with a flat bottomed glass that you dip in flour every time with every cookie. They also say if you chill the glass before using it helps to keep the cookie dough from sticking.
- Rather than using flour you might want to try dipping the glass in some cinnamon sugar before flattening.
- Let the cookies cool on the cookie sheet for about 10 minutes then move to a wire rack to cool completely.
How to make Cinnamon Sugar
For every 1/2 cup of granulated sugar (or try with brown sugar) and add 2-3 teaspoons of ground cinnamon. Combine well in a small bowl or shake well in a small jar. Be sure to store any leftover cinnamon sugar in a tight fitting jar in damp free area. It will keep for up to a year, it will actually keep indefinitely although cinnamon may lose its flavour.
Can you use toasted pecans?
Yes you can if you want a nuttier tasting cookie, to toast them, place the pecans on a parchment paper lined cookie sheet and bake in a pre-heated 350F (180C) oven for about 5-8 minutes. Halfway through move them around with a flat oven safe spatula, keep your eye on them as pecans burn quicker than other nuts.
Remove from the oven and place immediately in a clean bowl to cool completely, before adding to the recipe. If you leave them on the pan they will continue to bake and you definitely do not want that.
can you substitute the pecans with other nuts?
Yes you could substitute with chopped walnuts or even hazelnuts. Or why not throw in some chocolate chips along with the nuts.
What do the cookies taste like?
They actually taste at least to me, buttery crunchy & chewy all at the same time. Believe me, the Italian nor I could stop at just one!
More Pecan Recipes
I hope you enjoy these Thin Crunchy Chewy Pecan Cookies as much as we did, let me know what you think. Enjoy!
Thin Crunchy Chewy Pecan Cookies
Ingredients
- ½ cup butter (softened)*
- 1½ cups light brown sugar (lightly packed)
- 1 egg (room temperature)
- ½ teaspoon vanilla
- 1½ cups all purpose flour
- 1 pinch salt
- 1 cup Pecans (coarsely chopped)
If using unsalted butter then add 2 pinches of salt.
Instructions
- In a large bowl cream together the butter, sugar and egg until light and fluffy, approximately 5 minutes, beat in the vanilla.
- Sift the flour onto the creamed mixture and combine either with the flat beaters until combined or with a spatula or wooden spoon. Gently stir in chopped pecans, mix until combined, do not over mix. Either leave the dough in the bowl or move to a clean bowl, cover with plastic and refrigerate for at least one hour or even overnight. (cookie dough will keep for up to 3 days in the fridge).
- Pre-heat oven to 350F (180 C), line 2 large cookie sheets with parchment paper.
- Remove the dough from the fridge and roll into 1 inch balls (mine weighed approximately 8 grams or .3 ounces each) place on the prepared cookie sheets, 2-3 inches apart, then with a flat bottomed glass, dipped in flour, flatten the dough balls until they are quite thin, a little thicker than pastry dough (see photos).
- Bake for approximately 12-14 minutes or until lightly golden. Let cool on the pan for approximately 10 minutes then move to a wire rack to cool completely before serving. Enjoy!
The Flattening of the Dough was More Difficult than I anticipated as they Stuck to bottom of the FLOURED glass pan . I had to use metal Spachala …Came off easy though no bigggy ..but had to rearrange them back into the Cookie Sheet . They are now Baking . I will x on them @ 12 min …I won’t over bake them ….Just as long as they are golden brown as it says in Recipe …
Can dark brown sugar be substituted for light?
Hi Gloria, yes that should be fine. Let me know how it goes.
I added less sugar, 130 gr and it was just perfect, I would not add that much sugar. Thank you for the recipe.
Hi Anna, thanks so much, good idea with the sugar. Have a great weekend.
This looks like a great recipe and I look forward to trying it. I was just wondering if the dough could be rolled with a rolling pin and then cut out with a shaped cutter? Has anyone tried this?
Hi Pam, I think you could roll it out, use a little extra flour so it doesn’t stick. Let me know how it goes.
now I am sure you do NOT mean to preheat ones oven for one hour to overnight…… perhaps that info should be at the end.
Hi Debbie, yes I corrected it, thanks.
Love this recipe. My beloved cousin recently passed away. She made the most delectable pecan cookies….the pecans were from the tree in her back yard!
I use organic pecans and butter in these cookies.
Reminds me of my cousin and the cookies turned out incredibly delicious.
Hi Jem, thanks so much, so glad you enjoyed them. And so sorry to hear about your cousin. Take care.
Biscuits turned out perfectly, wonderful recipe thanks so much. Rosemary, could I put less brown sugar and get the same result.
Hi Gill, thanks so much, I think you could use less brown sugar and they would be fine. Let me know if you do make them with less.
These cookies are in hot demand! My family loves crispy cookies and nuts–great combination! I rolled the balls in sugar and placed a pecan half on top and pressed the cookie with the palm of my hand to flatten them and the pecan half makes the cookie look pretty–kind of an old fashioned look. Thank you for the recipe–will be a favorite cookie in my recipe rotation!
Hi Judy, thanks so much, so glad you enjoyed them.
Very good cookies.
Have you tried using a square of parchment or wax paper under your glass when flattening the dough balls? I usually use parchment, the dough doesn’t stick, and the glass stays clean!
Hi Diane, great idea thanks.
That is brilliant!! I made these last month and had to brush extra flour off cookies. Parchment works great!! I used a rubber band to hold parchment on glass.
I made these a couple of weeks ago and they’re so good I’m aboit to make them again. I didn’t have enough pecans last time so I did 50/50 pecans and almonds. They’re so crunchy and delicious.
Hi Carissa, thanks so much, these are one of my husband’s favourites. So glad you enjoyed them. Have a wonderful Sunday.
Hi, thank you for graciously sharing your recipe! I’ve been looking for this recipe forever!!! And, I’m not being sarcastic! I’m going to make these this evening and I already know how GREAT they’re going to be!!! 🤗
Hi Kelly, thanks so much. I hope you like them, let me know how it goes. Happy Easter. 🙂
This recipe looks amazing, can’t wait to try it. Have you ever made the dough into a log, then refrigerate or freee, then perhaps slice rather than using a glass to press? Just wondering if that would work too. I love crispy cookies, thanks for sharing the recipe.
Hi Michelle, I’m sure that would work too, but I don’t know how thin and crispy they would be. But if you try it that way let me know. 🙂 I have never frozen it but I am sure it would freeze ok.
I accidentally froze them instead of putting it in the fridge but it works just as fine!
Hi Joyce, these cookies can be frozen too so it worked out fine. Glade you enjoyed them.
I prefer crunchy cookies to soft and your cookies look just like the type I would not be able to resist. We do a lot of Costco shopping and we usually purchase our nuts there. I bet those cookies didn’t last very long. Keeper of a recipe!
Hi Marisa, yes I agree, Crunchy are cookies are so good. And shopping at Costco is the best! 🙂
I also prefer crunchy cookies and these are the best. My second time making them; I tried freezing them for 20 minutes before pressing them and it works. Again, thank you for sharing this recipe and I have shared it with my family and friends. Everyone loves the cookies.
Thanks so much, so glad you enjoyed the cookies!
Oh my goodness! I am making these today!
Hi Holly and Lane, thanks so much, I hope you enjoy them!