Pecan Crispies
Indulge in the irresistible crunch and nutty sweetness of Pecan Crispies, a must-try cookie recipe that balances soft, chewy centers with delightfully crisp edges. Featuring the rich, buttery goodness of toasted pecans paired with a blend of granulated and brown sugar for a subtle caramel flavor, these cookies are a treat for all occasions. With just 15 minutes of prep time and simple pantry staples like all-purpose flour, vanilla extract, and baking soda, this easy recipe is perfect for beginner bakers and seasoned pros alike. Serve them warm with a glass of milk, or store them for a late-night snack—either way, these pecan cookies bring homemade comfort in every bite. Perfect for pecan lovers, these cookies are destined to become a family favorite!
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 150 grams Granulated sugar
- 100 grams Brown sugar (light or dark, packed)
- 2 teaspoons Vanilla extract
- 1 Large egg
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 150 grams Pecans (toasted and chopped)
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, beat the unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg to the bowl. Beat again until fully incorporated, scraping down the sides of the bowl if necessary.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the chopped pecans using a spatula until evenly distributed through the dough.
Using a tablespoon-sized scoop or a spoon, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week or freeze for longer storage. Enjoy!
Nutrition Facts
Calories |
4661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.9 g | 396% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 461.7 g | 168% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 254.3 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 302 mg | 23% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1158 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
