4 Ingredient Pecan Balls Cookies

50 minutes · Vegetarian · Serves 22 · These easy 4-ingredient Pecan Balls (5 for a chocolate version) make a great game day snack, appetizer or anytime treat!

Whip up a holiday favorite with this fast and simple recipe for Easy Pecan Balls that can be drizzled with melted chocolate or rolled in confectioners’ sugar.
There are dozens upon dozens of holiday cookies around these parts, but one obvious classic missing from the roundup is good ol’ pecan balls. I have to admit I am new to this delightfully easy confection, however one taste of these bite-sized sweets sent me back to a very distinct culinary memory: Mexican Wedding Cookies!
The ingredient lists for both recipes are nearly identical, and the resulting cookies are absolute twinsies in the taste and consistency departments. The lack of eggs yields a much drier cookie, so if you’ve never had Pecan Balls (or Mexican Wedding Cookies), don’t be alarmed!
While crumbly in texture, the taste couldn’t be more buttery or nutty. Because the ingredient lineup is so simple, the flavor of the pecans (and a hint of vanilla) really shines through.
When it comes to dressing up these bite-sized beauties, you can opt for two embellishments:
A drizzle of melted chocolate (any variety, but milk chocolate is my fave for this recipe)
A quick roll in confectioners’ sugar (most similar, again, to Mexican Wedding Cookies)
No matter how you decorate them, these Easy Pecan Balls are a holiday staple guaranteed to add nutty flavor and buttery bite to your cookie lineup. And for more sweet treats, don’t miss my top-rated cookie recipes for Marshmallow Christmas Wreaths, Soft and Chewy Ginger Cookies, Gingerbread Cookie Cups and more.

1/2 cup unsalted butter, 1 stick, softened
2 tablespoons granulated sugar
1 cup all-purpose flour
1 heaping cup chopped pecans
1/4 teaspoon salt
Optional chocolate drizzle: 1/2 cup semisweet chocolate chips

Preheat the oven to 275 degrees F.
Cream together the butter, sugar and flour with a hand mixer or stand mixer.
Fold in the pecans and salt and stir until combined. The mixture will be crumbly but will stick to itself.
Roll the dough into small balls (about 1/2-inch across) and place on an ungreased baking sheet. (You can wet your hands to keep the dough from sticking to you.)
Bake at 275 degrees F for 45 minutes.
Let cool completely on the baking sheet before transferring to an airtight container. These pecan puffs keep for up to a week on the counter or in the pantry.
To make the chocolate sauce: Place chocolate chips in a microwave safe bowl. Microwave for 1 minute. Stir and microwave in 30 seconds intervals until chocolate is melted and can be stirred together. Drizzle melted chocolate over cooled pecan balls or dunk balls in the chocolate sauce.