In our house, every season is cookie season! We can’t resist these sweet, bite-sized treats all year round. While we love cookies of all kinds, there’s something extra special about these butter pecan delights, especially when the weather starts to cool down. Packed with rich butter and toasted pecans, these cookies are an irresistible fall favorite.
A quick note before you get started: the dough does need some time to chill – at least three hours – but it’s well worth the wait. Chilling the dough allows the flavors to meld together, and helps the cookies hold their shape while baking. Plus, the combination of chilled butter and brown sugar creates an incredible caramel-toffee flavor. For an extra boost of flavor, toast your pecans before mixing them in – it’s optional but highly recommended!
These cookies have quickly become a favorite in our home. Whether you prefer them soft and chewy or crispy and golden, you can’t go wrong with this recipe. And don’t worry, we won’t judge if you sneak a bite of dough before baking – we’re guilty of it too! Trust us, once you make these butter pecan cookies, you’ll want to bake them again and again. More cookies for everyone!
Butter Pecan Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups pecans, roughly chopped and toasted
- Sea salt (optional)
Instructions:
- Toast the pecans in a skillet over medium heat for 5-10 minutes, stirring occasionally until fragrant.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
- In a separate large bowl, beat butter until creamy (1-2 minutes), then add both sugars and beat for another 2-3 minutes until light and fluffy.
- Beat in eggs one at a time, followed by vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, then fold in the toasted pecans. Avoid overmixing.
- Wrap the dough in plastic wrap and refrigerate for at least 2-3 hours (up to 3 days). Before baking, let the dough sit at room temperature for 15-20 minutes.
- Preheat your oven to 350ºF and line two baking sheets with parchment paper.
- Roll 1 tablespoon of dough into balls and place on the baking sheets. Sprinkle with flaky sea salt, if desired.
- Bake for 11-12 minutes until the edges are lightly browned, then let cool for 5 minutes on the baking sheet before transferring to a wire rack.
Enjoy these delicious cookies with family and friends!