Easy Pecan Chocolate Thins (Cookies)

“These are so ridiculously easy to make and bake within 5 minutes. You can sub toasted walnuts in place of pecans. Just be careful not to overcook them, and don't use a dark baking sheet to make these. Here's a tip, purchase a big bag of walnuts and/or pecans, then toast in the oven and keep in a plastic bag in the freezer to have ready when you need them for cookies, they will last for a very long time in the freezer. Warning, you won't be able to stop eating these, they are THAT good! You can make these cookies up to 2 days ahead and store in an airtight container.”
70 small cookies

Ingredients Nutrition

  • 12 cup butter, softened (no substitutes)
  • 13 cup brown sugar
  • 18 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla
  • 14 cup flour
  • 4 ounces pecans, lightly toasted, minced and cooled (1 cup)
  • 12 cup mini chocolate chip (optional)


  1. Set oven to 400 degrees (set oven rack to middle position).
  2. In a bowl using an electric mixer, beat butter, brown sugar and salt until light and fluffy (about 4 minutes).
  3. Beat in egg and vanilla until just combined.
  4. Sift the flour over the batter, then fold into the batter.
  5. Fold in minced pecans and chocolate chips (if using).
  6. Drop by level 1/2 teaspoons batter leaving about 2-inches apart.
  7. Bake for about 5-6 minutes or until pale golden around edges.
  8. Carefully loosen hot cookies with a metal spatula and transfer to racks to cool (if cookies become to firm to remove without breaking, just return to oven for a cople of seconds to soften).

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