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These pecan brownie cookies are a real crowd pleaser. Not only do they have the yummy chocolate flavor of brownies, they also have plenty of satisfying crunch.
One thing I don’t like to do is figure out complicated recipes. However, I love baking when it is easy to figure out and I have the finished product quickly. That’s what makes these pecan brownies perfect. They’re quick and easy to make, and they’re delicious.
Time for Dessert
Regular or Gluten-Free Pecan Brownie Cookies
I appreciate the fact that so many companies are offering gluten-free versions of all their mixes. However, they’re not always the same size as the original. So when I use the gluten-free version, I have to adjust accordingly. For that reason, I only used 1 egg in this recipe. I also cut back on the oil.
If I were making these cookies for a larger crowd, I would make the regular type. And perhaps I’d make a smaller batch for those who can’t have gluten. It’s not a difficult adjustment, but you have to be aware of the difference.
What Goes in Pecan Brownie Cookies
This is one of those recipes you’ll turn to over and over because it requires so little time and effort. In fact, you only need 4 ingredients.
I used 1 package of brownie mix, some vegetable oil, eggs, and chopped pecans.
If you don’t have the nuts, you don’t have to add them. Instead, you can use chocolate chips, peanut butter chips, white chocolate chips, or nothing.
How to Make Pecan Brownie Cookies
Combine the brownie mix, oil, and eggs. Stir until it reaches a smooth consistency.
Add the nuts and fold them in.
Put the batter in the refrigerator for a few minutes. After you remove it, scoop out spoons of the batter and place them on a cookie sheet.
Bake them until they are crispy on the outside but still gooey inside. Cool, serve, and enjoy!
Perfect After-School Cookie Snack
When my girls were in elementary school, I enjoyed surprising them with occasional homemade cookies. As soon as they opened the front door, I could tell they knew something was in the oven. Their smiles and quickly abandoned backpacks gave them away.
Even if you want your kids to eat nutritious food, it’s fun to let go every now and then. While I don’t advocate a steady diet of cookies and candy, they’ll remember the times you let them indulge.
If you’re concerned about this being all they get as soon as they walk in the door, start them out with some veggies or fruit kabobs. Afterward, treat them to a couple of these pecan brownie cookies and a glass of milk.
Cookies are among my favorite desserts for a variety of reasons. First of all, they’re delicious. Secondly, they’re super fast and easy to make. Next, they’re easy to eat because all you need are an empty hand and the desire for something sweet. And finally, you can easily have a variety of flavors for different tastes.
Some of my other favorite homemade cookies include these flourless peanut butter cookies and these coconut macaroons. Fill your cookie jar with these cookies, and you won’t hear anyone complaining about not having any dessert in the house.
More You Can Add to Pecan Brownie Cookies
There are so many things you can add to these cookies to change them up a bit. In addition to the different types of baking chips and nuts, try placing a dollop of peanut butter on top.
And that’s not all. You can also dip them in melted white chocolate chips to give them some color contrast. Try dipping them and quickly adding sprinkles before the white chocolate hardens. This is a great way to make holiday cookies in the colors of the season.
If you enjoy discovering new recipes, check out the ones on Back to My Southern Roots. My friend Julie runs this blog, and she’s always coming up with some fabulous dishes.
- 1 package of family size brownie mix (regular or gluten-free)
- 1/2 cup of vegetable oil (minus 1 tablespoon for smaller size brownie mix)
- 2 eggs (1 egg for smaller size brownie mix)
- 1/2 cup of chopped pecans (other nuts may be substituted)
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or spray it with nonstick cooking spray.
- Mix your brownie mix, oil, and eggs until it has a smooth consistency.
- Fold in the pecans.
- Refrigerate the batter for about 5 minutes.
- Put tablespoon-size scoops of the mixture onto the cookie sheet approximately 2 inches apart.
- Bake for 11 minutes. Remove from the oven and allow the cookies to cool for at least 10 minutes before removing them.
- Place them on a serving platter and enjoy!
Experiment with a variety of additions, such as chocolate chips, different nuts, and decorations.
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Amount Per Serving Calories 459 Total Fat 28g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 23g Cholesterol 41mg Sodium 221mg Carbohydrates 53g Fiber 1g Sugar 0g Protein 5g