These Butter Pecan Cookies are a delightful combination of rich, buttery dough and toasted pecans. The perfect balance of sweetness and nuttiness makes these cookies a delicious treat for any occasion, especially during the fall or holiday season.

Ingredients

For the Cookies:

• 2 ½ cups (300g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 ½ tsp vanilla extract
• 1 cup (120g) chopped pecans, toasted
• ½ cup (50g) brown sugar, packed
• 1 tbsp cornstarch (optional, for extra soft cookies)

For the Topping (Optional):

• ¼ cup (30g) chopped pecans (for sprinkling on top of the cookies)

Preparation

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Chill Time: 30 minutes (optional, but recommended for better texture)
Yield: About 24 cookies

Instructions

1. Toast the Pecans:
   • Preheat your oven to 350°F (175°C). Spread the chopped pecans in a single layer on a baking sheet and toast them for 8-10 minutes, or until fragrant and lightly golden. Stir halfway through to ensure even toasting. Allow them to cool.
2. Make the Cookie Dough:
   • In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch (if using). Set aside.
   • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
   • Add the egg and vanilla extract, mixing until smooth and fully incorporated.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the toasted pecans until evenly distributed in the dough.
3. Chill the Dough (Optional):
   • For thicker, chewier cookies, cover the dough and chill it in the refrigerator for at least 30 minutes. This step helps the cookies hold their shape better while baking.
4. Scoop and Bake:
   • Preheat the oven to 350°F (175°C) if it has cooled. Line two baking sheets with parchment paper or silicone baking mats.
   • Scoop about 1 tablespoon of dough per cookie and roll it into a ball. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. If desired, lightly press a few extra chopped pecans onto the tops of the cookies before baking.
   • Bake for 10-12 minutes, or until the edges are set, and the centers are slightly soft. The cookies will continue to firm up as they cool.
5. Cool and Serve:
   • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips for Success

• Toasted Pecans: Toasting the pecans enhances their flavor, bringing out the nutty richness that pairs perfectly with the butter dough.
• Chill the Dough: Chilling the dough is optional but helps prevent the cookies from spreading too much while baking, giving them a thicker, chewier texture.
• Perfect Texture: For extra soft cookies, add the optional tablespoon of cornstarch to the dough. This helps create a more tender bite.

Fun Twists

• Brown Butter: For an extra layer of richness, you can brown the butter before using it in the dough. This adds a nutty depth to the cookies that pairs wonderfully with the pecans.
• Maple Glaze: Drizzle a simple maple glaze over the cookies once they have cooled for a sweet, maple-flavored finishing touch.
• Chocolate Chips: Add some mini chocolate chips to the dough for an additional flavor dimension that complements the buttery pecans.

Final Thoughts

These Butter Pecan Cookies are a perfect blend of rich, buttery flavor and the nutty crunch of toasted pecans. With their soft and chewy texture, they are sure to become a favorite in your cookie jar. Whether served as a special treat or during a holiday gathering, they’ll delight anyone who loves the combination of butter and nuts.

Enjoy your delicious Butter Pecan Cookies—rich, indulgent, and packed with flavor! 🍪