Who says cookie season is limited to just one time of year? At our house, we’re always ready for a batch of freshly baked Butter Pecan Cookies, especially when the weather starts to cool down. These cookies are a delightful combination of buttery goodness and toasted pecans, and their rich flavor makes them perfect for cozying up with a warm drink or sharing at a gathering.
Pro Tip: While the dough does need time to chill (at least 3 hours), the extra waiting time is totally worth it! Chilling the dough helps the cookies hold their shape while baking and enhances the flavor, giving the cookies a rich caramel-toffee flavor thanks to the brown sugar. For an even deeper flavor, we recommend toasting the pecans—though it’s optional, it makes a big difference!
These cookies are incredibly versatile—you can make them as thick and chewy or as thin and crispy as you like. Either way, you won’t be able to stop at just one. And yes, we know you’ll sneak a bite of dough before it’s even baked—no judgment here!
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, toast the pecans for 5-10 minutes, stirring occasionally, until fragrant but not burned. Set aside to cool.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Cream butter and sugars: In a large bowl, beat the butter for 1-2 minutes until creamy. Add both sugars and beat for 2-3 minutes until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the toasted pecans.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for 2-3 hours (or up to 3 days). Before baking, let the dough sit at room temperature for 15-20 minutes.
- Preheat oven and prepare baking sheets: Preheat the oven to 350º F. Line two baking sheets with parchment paper.
- Shape the dough: Scoop 1 tablespoon of dough and roll into balls. Place them on the prepared baking sheets. If desired, sprinkle the tops with flaky sea salt.
- Bake: Bake for 11-12 minutes or until the edges are lightly browned. The centers will remain soft, so allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack.
- Enjoy: These cookies are best enjoyed fresh out of the oven, but they also store beautifully for later!
These Butter Pecan Cookies are sure to become a go-to treat in your kitchen. The mix of sweet, buttery dough and crunchy toasted pecans is irresistible, and they’re perfect for any occasion. Happy baking!