Salted Pecan Cookies

Salted Pecan Cookies I don’t know about you, but I’m the type of person who breaks out in a cold sweat when my kitchen runs out of any of the following:

  • Butter
  • Brown sugar
  • Flour
  • Chocolate chips
  • Vanilla extract

So when I found myself last weekend with a desperate need to bake cookies and zero chocolate chips, I panicked. I panicked, and I rifled through all of my cupboards, and my pantry, and my fridge, and I finally found half a bag of pecans shoved in the back of my freezer. Close enough.

After a little toasting, and a little tinkering with my standard chocolate chip cookie recipe, these Salted Pecan Cookies were born. So called because I use way more salt in the recipe than you normally see – but don’t worry, it marries the dough to the pecans perfectly. And I do mean perfectly, because even my “I don’t like sweets” husband loved these. In fact, he just walked by while I was writing this, saw the picture, and said “ugh, those were good”.

See? Perfect. Now go make some!


Salted Pecan Cookies

by The Jess Mess


  • 1/2 C (1 stick) butter, softened
  • 3/4 C brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 C + 2 tbsp flour
  • 1 C pecans, toasted and chopped


Preheat oven to 350 degrees F

To toast pecans, throw halved pecans in a dry non stick skillet over medium heat. Toss and mix until you see the color visibly darken – but be careful to not let them burn!

To make the cookies, cream together butter and sugar until light and fluffy

Add the egg

Add vanilla

With the mixer running, slowly tap in baking soda and salt.

Scrape the sides of the mixing bowl down, turn on low, then slowly add the flour 1/4 C at a time

Add toasted chopped pecans, mix until just combined

Drop by tbsps onto cookie sheet, bake 10 minutes or until just brown on edges

Transfer to a wire rack to cool

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