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 min
- Cook time
- 12 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 cup butter (softened)*
- 11/2 cup light brown sugar (lightly packed)
- 1 egg (room temperature)
- 1/2 tsp vanilla
- 11/2 cup all purpose flour
- 1 pinch salt
- 1 cup Pecans (coarsely chopped)
Instructions
- 1
In a large bowl cream together the butter, sugar and egg until light and fluffy, approximately 5 minutes, beat in the vanilla.
- 2
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).
- 3
Pre-heat oven to 350F (180 C), line 2 large cookie sheets with parchment paper.
- 4
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).
- 5
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!