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Sarah

Butter Pecan Cookies

Easy butter pecan cookies with soft chewy brown sugar centers and pecans toasted in butter. A cozy holiday cookie for fall baking and cookie trays.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cup pecans chopped
  • 1 tbsp unsalted butter for toasting
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 2 1/4 cup all-purpose flour spooned and leveled
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt

Method
 

  1. Toast pecans in 1 tbsp butter over medium heat 3–4 minutes until fragrant. Cool completely.
  2. Beat softened butter, brown sugar and granulated sugar 2 minutes until creamy.
  3. Beat in egg, egg yolk and vanilla.
  4. Whisk flour, cornstarch, baking soda and salt. Mix into the butter mixture on low just until combined.
  5. Fold in toasted pecans.
  6. Cover and chill dough at least 1 hour.
  7. Heat oven to 350°F (175°C). Scoop 1.5 tbsp balls onto parchment-lined sheets, 2 inches apart.
  8. Bake 10–12 minutes until edges are golden and centers look slightly soft.
  9. Cool on the pan 5 minutes, then move to a rack.

Notes

  • Packed flour is the number one reason these cookies don't spread.
  • Dark pans brown the bottoms faster. Start checking at 9 minutes.
  • Store airtight up to 5 days, or freeze dough balls up to 3 months.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.