Butter Pecan Cookies
Thick, chewy, and full of toasted pecans! These Butter Pecan Cookies come together in one bowl and are the cookies of your dreams. Made with loads of butter, brown sugar, and toasted pecans.
Ingredients
- 1 1/2 cups pecans (chopped)
- 2 tbsp unsalted butter
- 1 cup unsalted butter (melted and cooled)
- 3/4 cup light brown sugar (or dark)
- 1/2 cup white sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla
- 2 1/4 cups all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Directions
- 1
Preheat the oven to 350℉. Prep the baking trays by lining them with parchment paper and set aside. Melt the butter in the microwave or using a double boiler method and set aside to cool for at least 10 minutes while you prep the rest of your ingredients.
- 2
In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
- 3
Toast the pecans. In a medium pot, add the butter and melt. Then add in chopped pecans and mix for 3-4 minutes on medium-high heat until toasted.
- 4
In a large bowl, add in melted and cooled butter, brown sugar, and white sugar. Whisk until well combined.
- 5
Add in eggs and vanilla and continue whisking.
- 6
Add in the dry ingredients and using a spatula, gently fold until a sticky batter forms.
- 7
Add in the cooled toasted pecans and keep mixing. Don't over-mix!
- 8
Place into the fridge for 1 hour (You can also make before-hand and chill overnight!).
- 9
Once chilled, scoop 6 cookies per baking tray (about 1.5tbsp per cookie) spaced 2-3 inches apart. Add a pecan or two on top of each cookie. (Keep the dough that still has to bake in the fridge as you are baking 6 at a time).
- 10
Bake for 13-16 minutes or until the edges are a golden brown and the middle is slightly puffy. Mine took 15 minutes exactly. Allow the cookies to sit on the baking tray after baking as they continue to bake from the hot pan for 5-10 minutes.
- 11
Transfer to a cooling rack to cool completely and enjoy!