The first time I made these, I forgot I had a Zoom call at 3pm. I regret nothing.
It’s Derby pie, but as a cookie. Soft brown sugar dough with melted butter, toasted pecans for crunch, big hunks of dark chocolate, and a generous pour of bourbon that bakes into something warm and almost caramelly in the background. You won’t taste the alcohol (it’s cooked out), but you’ll taste the warmth it leaves behind.
Crackly tops, soft middles, a pinch of flake salt while they’re still warm. The salt is doing important work here. Don’t skip it.
What Is Derby Pie?
Derby Pie is a CHOCOLATE-PECAN pie born at the Melrose Inn in Prospect, Kentucky (basically in Churchill Downs’ backyard!). The original recipe stays locked away, but the classic lineup includes a buttery shortbread crust, toasted pecans, melty chocolate, and a generous splash of bourbon.
Fun fact nobody mentions? “Derby Pie” is a TRADEMARKED name owned by that inn. So most bakers call copycats “Bourbon Pecan Pie”… or, like us, transform the whole idea into a cookie you can eat with your hands. No fork required.
Does the Bourbon Bake Out?
- Twelve minutes at 350°F burns off roughly 75% of the actual alcohol (yes, really).
- The FLAVOR stays put though, deepening as it mingles with chocolate and brown sugar.
- A drizzle of bourbon over warm cookies straight from the oven intensifies the taste. Residual heat blooms it without that harsh raw bite.
- Without bourbon, an extra teaspoon of vanilla keeps things balanced. Different cookie, still works fine.
Most of the alcohol evaporates…. what stays behind tastes deliberate, not boozy.
How to Get Perfectly Chewy Cookies
Step 1: STOP overmixing once the flour disappears (gluten is the enemy of chew). Stir until combined, then walk away. Seriously.
Step 2: Pull them at 12 minutes MAX, even when they look underdone (centers should feel soft when pressed). They finish cooking on the hot pan.
Step 3: Let them REST on the sheet for 2-3 full minutes (carryover cooking sets the edges while the middle stays gloriously gooey).
Chewy cookie victory is yours. (Try not to eat six in a row!)
How to Store Derby Pie Cookies
Store them in an airtight container at room temperature for up to 4 days….and keep them out of direct sunlight or heat, because chocolate + warm temps = a melted mess nobody wants.
- Layer cookies between sheets of parchment or wax paper inside the container (this prevents sticking and keeps chocolate chunks from melting onto neighboring cookies)
- Skip the fridge unless you absolutely must (refrigeration dries cookies out and dulls the chocolate flavor)
- Freeze baked cookies for up to 2 months in a freezer-safe bag; thaw at room temp for 20 minutes before eating
- Freeze raw dough balls for up to 3 months, then bake straight from frozen (just add 1-2 extra minutes to the bake time)
Pro tip: If your kitchen runs warm, tuck a piece of bread inside the container. It keeps the cookies soft by giving up its moisture slowly. Replace the bread every 2 days.
Related Recipes
- Pecan Fig Cookies
- Kentucky Derby Pie
- Derby Pie Bars
- Derby Pie with Bourbon
- Bourbon Derby Pie Dip
- Gluten Free Oreo Red Velvet Cookies
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-3700
- Protein: 35-40 g
- Fat: 190-210 g
- Carbohydrates: 420-440 g
Ingredients
- 3/4 cup + 1 tablespoon unsalted butter
- 1 1/4 cups brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 1/2 tablespoons bourbon
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup toasted pecans, chopped
- 4.5 oz dark chocolate, chopped into chunks
Step 1: Prep Ingredients and Oven
- 4.5 oz dark chocolate, chopped into chunks
- 3/4 cup toasted pecans, chopped
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Chop the dark chocolate into chunks and chop the toasted pecans into bite-sized pieces.
Having everything ready before you start mixing will keep the process smooth and prevent the dough from overworking while you gather ingredients.
Step 2: Beat Butter and Sugars
- 3/4 cup + 1 tablespoon unsalted butter
- 1 1/4 cups brown sugar, packed
- 1/4 cup granulated sugar
Melt the 3/4 cup + 1 tablespoon butter in a small saucepan over low heat, then let it cool for 5 minutes—this slight cooling prevents the egg from cooking when you add it later.
Pour the cooled butter into a medium bowl and add the packed brown sugar and granulated sugar.
Mix vigorously with a wooden spoon for about 2 minutes until the mixture becomes light and slightly fluffy.
I find that creaming the butter and sugar thoroughly helps develop a slightly tender crumb in these cookies, which works perfectly with the bourbon and chocolate.
Step 3: Blend in Wet Ingredients
- 1 large egg, room temperature
- 2 1/2 tablespoons bourbon
- 1 1/2 teaspoons vanilla extract
Add the room-temperature egg to the butter-sugar mixture and beat well for about 30 seconds until fully incorporated.
Pour in the bourbon and vanilla extract, stirring until everything is smooth and combined.
The room-temperature egg ensures it blends seamlessly without any lumps.
Step 4: Whisk the Dry Mixture
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, sea salt, and ground cinnamon.
This whisking combines the leavening agents evenly throughout the flour, which helps the cookies rise and crack slightly on top as they bake.
Add the dry ingredient mixture to the wet ingredients and stir with a wooden spoon just until no streaks of flour remain—don’t overmix, as this keeps the cookies tender.
Step 5: Stir in Mix-Ins
- dough mixture from Steps 2-4
- 3/4 cup toasted pecans, chopped
- 4.5 oz dark chocolate, chopped into chunks
Gently fold the chopped pecans and dark chocolate chunks into the dough using a rubber spatula or wooden spoon until evenly distributed.
If the dough feels very soft and sticky, cover the bowl and refrigerate for 10 minutes to firm it up slightly—this makes scooping easier.
I prefer to chill when needed rather than always, as it keeps the dough tender and prevents overdevelopment of gluten.
Step 6: Portion and Bake Dough
- dough from Step 5
Using a cookie scoop or tablespoon measure, portion the dough into approximately 3-tablespoon balls and place them on the prepared baking sheets about 2 inches apart to allow for spreading.
Bake for 12 minutes, until the tops appear cracked and set but the centers still feel slightly soft when gently pressed—they’ll continue to cook on the hot pan as they cool.
The cookies should look just barely underdone when you pull them from the oven for the best chewy-tender texture.
Step 7: Cool and Salt
Allow the cookies to rest on the baking sheet for 2-3 minutes to set slightly, then transfer them to a wire rack to cool completely.
Sprinkle a light pinch of fleur de sel or flake sea salt on each warm cookie if desired—this enhances the chocolate and bourbon flavors beautifully.
Store in an airtight container at room temperature for up to 4 days.
Tasty Derby Pie Cookies
Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Chop the dark chocolate into chunks and chop the toasted pecans into bite-sized pieces. Having everything ready before you start mixing will keep the process smooth and prevent the dough from overworking while you gather ingredients.
- Melt the 3/4 cup + 1 tablespoon butter in a small saucepan over low heat, then let it cool for 5 minutes—this slight cooling prevents the egg from cooking when you add it later. Pour the cooled butter into a medium bowl and add the packed brown sugar and granulated sugar. Mix vigorously with a wooden spoon for about 2 minutes until the mixture becomes light and slightly fluffy. I find that creaming the butter and sugar thoroughly helps develop a slightly tender crumb in these cookies, which works perfectly with the bourbon and chocolate.
- Add the room-temperature egg to the butter-sugar mixture and beat well for about 30 seconds until fully incorporated. Pour in the bourbon and vanilla extract, stirring until everything is smooth and combined. The room-temperature egg ensures it blends seamlessly without any lumps.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, sea salt, and ground cinnamon. This whisking combines the leavening agents evenly throughout the flour, which helps the cookies rise and crack slightly on top as they bake. Add the dry ingredient mixture to the wet ingredients and stir with a wooden spoon just until no streaks of flour remain—don't overmix, as this keeps the cookies tender.
- Gently fold the chopped pecans and dark chocolate chunks into the dough using a rubber spatula or wooden spoon until evenly distributed. If the dough feels very soft and sticky, cover the bowl and refrigerate for 10 minutes to firm it up slightly—this makes scooping easier. I prefer to chill when needed rather than always, as it keeps the dough tender and prevents overdevelopment of gluten.
- Using a cookie scoop or tablespoon measure, portion the dough into approximately 3-tablespoon balls and place them on the prepared baking sheets about 2 inches apart to allow for spreading. Bake for 12 minutes, until the tops appear cracked and set but the centers still feel slightly soft when gently pressed—they'll continue to cook on the hot pan as they cool. The cookies should look just barely underdone when you pull them from the oven for the best chewy-tender texture.
- Allow the cookies to rest on the baking sheet for 2-3 minutes to set slightly, then transfer them to a wire rack to cool completely. Sprinkle a light pinch of fleur de sel or flake sea salt on each warm cookie if desired—this enhances the chocolate and bourbon flavors beautifully. Store in an airtight container at room temperature for up to 4 days.