Description

Butter Pecan Cookies are soft and chewy, have perfect golden crisp edges, and are loaded with crunchy toasted pecans throughout. They are quick and easy to make in under 20 minutes making them ideal for a last minute craving situation.

Ingredients

1 1/2 cups pecan halves, coarsely chopped
1 cup unsalted butter, softened to room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt

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Instructions

Preheat oven to 350F. Line large cookie sheets with a silicone baking mat or parchment paper. Set aside.
Toast chopped pecans in a large skillet over medium heat until fragrant and browned (roughly one shade darker), about 3-5 minutes. Set aside.
Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
Add the eggs and vanilla, and beat on low speed until combined.
In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
Fold in the toasted pecans, reserving ¼ cup for the tops of the cookies.
Use a medium cookie scoop to scoop out 1.5-2 tablespoons of cookie dough. Use your hands to roll it into a ball (this will ensure cookies with smooth edges). Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart. Press the extra pecans on top of the cookie balls.
Bake cookies for 8-11 minutes, until starting to brown on the edges but still soft or slightly underdone in the middle. Leave on the baking sheet for 5 minutes before transferring onto a wire cooling rack to cool completely.

Notes

How to store: Keep leftover butter pecan cookies in an airtight container at room temperature for up to 1 week. You can also store the in the fridge for up to one month, but they may lose some of their chewiness.

How to freeze: Butter pecan cookies freeze really well too. Let them cool completely first, then store in an airtight container or freezer bag for up to 3 months.

How to freeze cookie dough: To freeze the pecan cookie dough before baking, scoop out the cookie balls and place on a parchment paper lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight. Then, bake according to recipe instructions. You may need to add a couple minutes to the cook time if the cookie dough is not at room temperature before baking.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Bake
Cuisine: American