4.8 from 168 votes
Thin Crunchy Chewy Pecan Cookies
These Pecan Cookies, are a thin buttery brown sugar cookie full of chopped pecans with a delicious buttery caramel taste. You won’t be able to stop at one!
Prep Time
15 mins
Cook Time
15 mins
Chilling Time
1 hr
Total Time
1 hr 27 mins
Servings: 40 cookies
Calories: 88 kcal
Course:
Dessert , Snacks
Cuisine:
American
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!
Cup of Yum
Notes
- Store the baked cooled cookies in an air tight container at room temperature for up to 3 days.
- They can also be frozen in a freezer safe container or bag, for up to 2 months, but frozen cookies are best eaten in a month. You can also freeze the cookie dough for up to 2 months.
- Freeze the flattened cookies on a cookie sheet then when firm move to a freezer safe bag or container. They can be baked while still frozen, they may need an extra minute or 2 to bake.
- If you don't like pecans you can aways substitute. with hazelnuts or walnuts.
Nutrition Information
Calories
88kcal
(4%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
10mg
(3%)
Sodium
25mg
(1%)
Potassium
28mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
78IU
(2%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 88
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 25mg | 1% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.