Butter Pecan Cookies
Ingredients
- 1 ½ cpecans
- 1 cunsalted butter
- ½ cgranulated sugar
- 1 cdark or light brown sugar
- 2 largeeggs
at room temperature
- 2 tsppure vanilla extract
- 2 ½ call-purpose flour
spooned & leveled
- 1 tspcornstarch
- 1 tspbaking soda
- ½ tspsalt
- ⅓ cgranulated sugar
for rolling
- sea salt
for sprinkling
Directions
- 1
In a 300°F (149°C) oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.
- 2
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
- 3
In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toasted chopped pecans, mix on low for about 5-10 seconds until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
- 4
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes—if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
- 5
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- 6
Once chilled, the dough might be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. You may roll the cookie dough balls into the 1/3 cup of granulated sugar listed under the “optional” ingredients. It’s optional because I merely did this for looks—the sugar gives them a pretty sparkle. Or you can bake the cookies without the sugar rolling and sprinkle with a little sea salt when they come out of the oven. If you love salty/sweet, do the sea salt.
- 7
Bake the cookies for 11-12 minutes (13 minutes for crispier cookies), until slightly golden brown around the edges. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
Butter Pecan Cookies
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About this Recipe
Indulge in the Ultimate Butter Pecan Cookies Recipe
Get ready to experience the most divine Butter Pecan Cookies you've ever tasted! These aren't just any cookies; they're a symphony of rich, buttery flavor, perfectly balanced with the deep caramel notes of brown sugar and the irresistible crunch of perfectly toasted pecans. If you're searching for soft, chewy cookies that melt in your mouth, your quest ends here.
What makes these chewy butter pecan cookies truly special? It all starts with the carefully balanced ingredients and a little patience. We combine ample softened butter with both granulated and brown sugars, ensuring a depth of flavor that's both comforting and gourmet. The star, of course, is the generous amount of chopped pecans, which are toasted to bring out their nutty aroma and add a delightful texture to every bite. This recipe yields about 30 incredibly satisfying cookies, perfect for sharing or savoring.
Tips for Perfect Butter Pecan Cookies
Achieving that perfect soft 'n chewy texture and rich flavor is easier than you think with a few simple tricks:
- Don't Skip the Chill: The dough chilling time is crucial for these butter pecan cookies. It allows the flavors to meld beautifully and prevents the cookies from spreading too much in the oven, resulting in that ideal thick, chewy center. Aim for at least 3 hours, but up to 3 days in the fridge will only enhance their deliciousness!
- Toast Those Pecans: While tempting to skip, toasting your pecans beforehand brings out their deep, nutty flavor, intensifying the overall taste of your pecan cookies.
- The Magic of Sea Salt: A sprinkle of flaky sea salt on top before baking is a game-changer. It perfectly complements the sweetness and enhances the rich, buttery notes, elevating your homemade cookies to bakery-quality status.
- Brown Sugar Power: Using brown sugar (dark or light works!) contributes to the cookies' signature chewiness and adds a wonderful molasses undertone that pairs beautifully with the pecans.
These butter pecan cookies are ideal for any occasion, from a cozy evening treat to a show-stopping addition to your holiday dessert table. Prepare to impress everyone with their incredible flavor and irresistible texture!