These Butter Pecan Cookies are rich, buttery, filled with chopped toasted pecans, and then rolled in sugar for just a touch of extra sweetness. Crisp on the outside and soft in the center, these taste like butter pecan ice cream in cookie form. They are so delicious and incredibly easy to make! I must warn you though…these will disappear quickly so you may want to double or triple the recipe!
I absolutely love the bold pecan flavor of these cookies. The secret to achieving this is to toast the pecans prior to incorporating them into the cookie dough. By sautéing them with a little bit of salted butter, the texture and natural nutty flavor of the pecans are greatly enhanced.
Butter Pecan Cookie Key Ingredients
Let’s take a closer look at the ingredients that make up this delicious cookie.
Butter
I prefer to use salted butter in most of my recipes but if you are using unsalted, you may need to increase the amount of salt in the recipe a little.
Sugars
We use both brown sugar and granulated in this cookie. Each plays a different role with regard to both flavor and texture. Granulated sugar, when creamed with butter, aerates the dough creating a light, puffy cookie. Meanwhile, brown sugar contains molasses which helps to make the cookie soft and chewy.
Eggs
Eggs give your cookie structure and serve as a binder.
Vanilla Extract
Vanilla extract acts as a flavor enhancer. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Cornstarch
Cornstarch helps the cookies to not spread as much and creates a tender crumb.
Baking Soda
Baking soda helps to leaven the cookie by releasing carbon dioxide. This is a chemical reaction that occurs when the baking soda mixes with brown sugar.
Salt
Salt acts to enhance the flavor of the cookie, balancing the sweetness.
Pecans
We toast the chopped pecans for a few minutes in salted butter to enhance their texture and flavor.
Butter Pecan Cookie Process
This recipe is easy to come together however, do allow yourself an extra 10-20 minutes in order to toast the pecans prior to making the cookie dough. They will need to be cooled before incorporating them.
Prep Oven and Baking Sheets
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Toast Chopped Pecans
Sauté the chopped pecans with butter in a skillet over medium heat until toasted, about 2-5 minutes, stirring frequently. Remove from heat and let cool.
Make Cookie Dough
Using a handheld or stand mixer, beat the butter and sugars until light and fluffy, about 1-2 minutes. Scrape down the sides and bottom of the bowl with spatula as needed. Add the vanilla and eggs. Mix until combined. In a separate bowl, combine flour, cornstarch, baking soda, and salt. Add to the butter mixture and beat until just combined. Stir in the cooled 1 ½ cups toasted chopped pecans.
Chill and Bake
Chill the cookie dough in the refrigerator for about 15-20 minutes prior to shaping cookies. This step is not necessary but will make the dough easier to work with as you are forming the balls.
Form into tablespoon-sized balls, roll in granulated sugar, and place on a plate lined with waxed paper. Optional: Press one or two more chopped pecans lightly on top of the balls for décor. Freeze for 15-20 minutes and then place onto parchment lined cookie sheet. Bake for 11-12 minutes or until light golden brown. (The middle may still look a bit underdone. That is ok.) Remove from the oven and let cool on the cookie sheet for a few minutes before fully cooling on a wire rack.
Storage
Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- To soften butter quickly, slice into small pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
- Chill dough – I recommend chilling the dough prior to forming cookies so that the dough is easier to work with as you are forming the balls. You may also chill the formed cookies prior to baking for extra lift.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Baker’s Half Sheet – to bake cookies
- Cooling Racks – to cool cookies and dishwasher friendly!!
- Stand Mixer – to mix dough
- Skillet – to toast pecans
If you like this recipe, try our
Butter Pecan Cookies
These Butter Pecan Cookies are rich, buttery, filled with chopped toasted pecans, and then rolled in sugar for just a touch of extra sweetness. Crisp on the outside and soft in the center, these taste like butter pecan ice cream in cookie form.
Ingredients
- CHOPPED PECANS:
- 1 ½ cups (187 g) pecans, chopped
- 2 Tbsp salted butter
- COOKIE DOUGH:
- 1 cup (2 sticks) salted butter, softened
- ¾ cup (159 g) brown sugar
- ¾ cup (149 g) granulated sugar, plus more for rolling
- 2 tsp pure vanilla extract
- 2 eggs, room temp
- 2 ¾ cups (330 g) all-purpose flour
- 1 ½ Tbsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- Pecans for décor (optional)
Directions
- Step 1 PREP: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Step 2 CHOPPED PECANS: Saute chopped pecans with butter in a skillet over medium heat until toasted and fragrant, about 2-5 minutes, stirring frequently. Remove from heat and let cool.
- Step 3 DOUGH: Using a handheld or stand mixer, beat butter and sugars until light and fluffy, about 1-2 minutes. Scrape down sides and bottom of bowl with spatula as needed. Add vanilla and eggs. Mix until combined. In a separate bowl, combine flour, cornstarch, baking soda, and salt. Add to butter mixture and beat until just combined. Stir in the cooled 1 ½ cups toasted chopped pecans. Chill dough for 15-20 minutes to make forming balls easier.
- Step 4 BAKE: Form into tablespoon-sized balls, roll in granulated sugar, and place on a plate lined with waxed paper. Optional: Press one or two more chopped pecans lightly on top of the balls for décor. Freeze for 15-20 minutes and then place onto parchment lined cookie sheet. Bake 11-12 minutes or until light golden brown. (The middle may still look a bit underdone. That is ok.) Remove from oven and let cool on cookie sheet for a few minutes before fully cooling on wire rack.
- Step 5 STORAGE: Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
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