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French Toast Pecan Cookies

Dan Quigley

"These cookies will get compliments!"
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25 m servings 233 cals
Original recipe yields 12 servings (12 cookies)

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  2. Combine flour, white sugar, brown sugar, cinnamon, and baking soda together in a bowl, breaking up any large lumps of brown sugar. Stir butter, egg, vanilla extract, and rum-flavored extract into flour mixture until dough forms; add chopped pecans and mix until well blended. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Press a pecan half on top of each ball.
  3. Bake in the preheated oven until edges of cookies are golden brown, 9 to 11 minutes. Sprinkle salt onto each cookie and gently press each with the back of a spatula to set the salt.


  • Cook's Note:
  • A very nice upgrade is to drizzle a little fresh orange glaze on the top of each cookie after they have cooled half-way.

Nutrition Facts

Per Serving: 233 calories; 12.6 g fat; 28.7 g carbohydrates; 2.5 g protein; 36 mg cholesterol; 129 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 7
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Mom was up for daughter's baby shower, loves a cookie after dinner. I saw this recipe and felt it was a perfect match (she likes pecan sandies). The batch came out, taste tested myself before...

Nice for a change cookie! Halved the sugar as I always do and used dark rum instead of extract.

I'm a little biased here - these cookies are the best I've had.

Good flavor, easy to make. Multiple family members say these are a keeper so they will go in the cookie rotation. I don't think the name fits though, and am trying to come up with a new one.

I followed the recipe and the cookies came out a little flatter then I had expected. My husband liked these cookies more then I did.

I left the pecan halves off the top but thy were still very good

Very good cookie. Great with coffee or hot chocolate.