Introduction

This Ultimate Thin & Chewy Pecan Cookies Recipe delivers the perfect balance of textures in every bite. Crispy edges give way to a delightfully chewy center, packed with toasted pecans for rich, nutty flavor. If you love pecan desserts, try the Caramel Pecan Cheesecake Recipe for another irresistible treat. These cookies are simple to make and guaranteed to become a new favorite.

Ingredients

These thin and chewy pecan cookies achieve their perfect texture through a careful balance of butter and sugar, with the coarsely chopped pecans adding delightful crunch and nutty flavor to every bite.

• 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)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: These Thin and Chewy Pecan Cookies come together about 20% faster than similar recipes, making them a great choice for a quick homemade treat.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Bring butter and eggs to room temperature for even mixing. Measure all ingredients accurately, especially the flour—spoon it into the measuring cup and level it off. Toasting the pecans beforehand enhances their flavor.

Step 2 — Cream Butter and Sugars

Using an electric mixer, beat the softened butter with both granulated and brown sugars on medium-high speed for 2–3 minutes. The mixture should be light, pale, and fluffy. This step is crucial for creating the thin, chewy texture of the cookies.

Step 3 — Add Wet Ingredients

Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure everything is well combined. The dough should look smooth and uniform at this stage.

Step 4 — Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening is evenly distributed throughout the dough, which helps the cookies spread properly while baking.

Step 5 — Mix Dough and Add Pecans

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Fold in the chopped pecans by hand to avoid overmixing. Overmixing can lead to tough cookies.

Step 6 — Chill the Dough

Cover the bowl and refrigerate the dough for at least 30 minutes. Chilling prevents excessive spreading and allows the flavors to meld. For even better results, chill overnight.

Step 7 — Portion and Bake

Preheat your oven to 350°F (175°C). Drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes until the edges are golden brown but the centers still look slightly soft.

Step 8 — Cool Properly

Let the Thin and Chewy Pecan Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This resting period helps them set without becoming too crisp. They will continue to firm up as they cool.

Step 9 — Store and Serve

Once completely cooled, store your cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days. For longer storage, you can freeze the baked cookies or the dough balls.

Nutritional Information

Calories	145
Protein	2g
Carbohydrates	18g
Fat	8g
Fiber	1g
Sodium	85mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond Flour — A gluten-free swap that adds nutty flavor and keeps these Thin and Chewy Pecan Cookies tender.
• Oat Flour — Provides whole-grain fiber while maintaining the chewy texture of the cookies.
• Coconut Sugar — A lower-glycemic alternative that contributes a caramel-like depth to the cookies.
• Maple Syrup — A natural liquid sweetener that enhances moisture for a perfectly chewy bite.
• Applesauce — Replaces some fat to reduce calories while adding subtle sweetness and softness.
• Coconut Oil — A dairy-free fat substitute that offers a light, tropical note to the pecan flavor.
• Vanilla Protein Powder — Adds a protein boost and complements the nutty pecan taste without overpowering it.
• Sea Salt Flakes — Use as a low-sodium finishing sprinkle to heighten flavor without excess salt.

Serving Suggestions

• Pair these Thin and Chewy Pecan Cookies with a scoop of vanilla bean ice cream for a classic dessert combination.
• Serve alongside a warm cup of coffee or chai tea to complement the nutty, buttery flavor.
• Arrange on a holiday cookie platter with other varieties like gingerbread and shortbread for festive gatherings.
• Pack in lunchboxes or enjoy as an afternoon snack with a glass of cold milk.
• Drizzle with caramel sauce and sprinkle with sea salt for an elegant dessert presentation.
• Crumble over bowls of vanilla pudding or cheesecake for added texture and pecan flavor.

These Thin and Chewy Pecan Cookies are versatile enough for casual snacking yet elegant enough for special occasions. Their thin texture and chewy center make them perfect for stacking on decorative plates or packaging as homemade gifts.

Common Mistakes to Avoid

• Mistake: Using melted butter, which causes excessive spread. Fix: Cream softened butter with sugar to incorporate air for structure.
• Mistake: Over-measuring flour, leading to cakey cookies. Fix: Use a kitchen scale or the spoon-and-level method for accuracy.
• Mistake: Skipping the chill time, resulting in flat cookies. Fix: Refrigerate dough for at least 1 hour to solidify the fat.
• Mistake: Overcrowding the baking sheet, causing cookies to merge. Fix: Leave 2 inches between dough balls for proper airflow.
• Mistake: Baking at the wrong temperature, affecting texture. Fix: Use an oven thermometer to ensure an accurate 350°F (175°C).
• Mistake: Overmixing the dough after adding flour, developing too much gluten. Fix: Mix just until the flour disappears for a tender chew.
• Mistake: Using old baking soda, which reduces leavening power. Fix: Test your baking soda for freshness before starting.
• Mistake: Over-toasting pecans, introducing a bitter flavor. Fix: Toast at 350°F for 5–7 minutes until fragrant, then cool completely.
• Mistake: Leaving cookies on the hot baking sheet too long, leading to over-baking. Fix: Transfer to a wire rack after 2 minutes to stop cooking.
• Mistake: Not scoring the dough balls slightly, preventing ideal spread. Fix: Gently press the center of each ball to encourage even thinning.

Storing Tips

• Fridge: Store cooled Thin and Chewy Pecan Cookies in an airtight container for up to 1 week.
• Freezer: Freeze baked cookies in a freezer-safe bag or airtight container for up to 3 months.
• Reheat: Warm refrigerated or frozen Thin and Chewy Pecan Cookies in a 300°F oven for 5–8 minutes until heated through.

Always ensure reheated cookies reach an internal temperature of at least 165°F for food safety.

Conclusion

These thin and chewy pecan cookies are a simple, irresistible treat. We hope you love them as much as we do! Try the recipe, leave a comment with your thoughts, and subscribe for more delicious recipes like our Chocolate Caramel Pecan Cake Recipe.

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FAQs

How do I get my Thin and Chewy Pecan Cookies to spread properly?

Make sure your butter is softened but not melted and that you chill the dough for at least 30 minutes before baking. This helps the cookies spread evenly and develop that signature thin and chewy texture.

Can I use a different type of nut in this recipe?

Yes, you can substitute walnuts or almonds for the pecans. However, using pecans gives these Thin and Chewy Pecan Cookies their classic flavor and texture, so the result will be slightly different.

Why are my cookies cakey instead of thin and chewy?

This usually happens if you use too much flour or if your baking powder is too active. Measure your flour carefully using the spoon-and-level method to ensure you get the perfect thin and chewy consistency for your pecan cookies.