Butter Pecan Cookies

Sweet, buttery, and loaded with pecan flavour. These butter pecan cookies have an amazing chewy texture and are easy to make.

If you're tired of making the same old cookies and want to try something new these butter pecan cookies are perfect. This recipe is easy to make and the end result is a decadent unique cookie.

Why You'll Love These Cookies

Amazing flavour. These cookies are so buttery and have a sweet pecan flavour that is just incredible!

No chilling required. These cookies come together easily and quickly with this no chill cookie dough.

Unique cookie. I sometimes get bored of the classic cookies and it's fun to try something new! These cookies are a great alternative.

Holiday cookie exchange. Make these cookies a little smaller and they make perfect holiday cookie exchange cookies!

How to Make These Cookies

Preheat oven to 350 F and line baking sheets with parchment paper.

Butter Pecans

In a large skillet melt butter over medium heat. Add in chopped pecans and cook for 4 minutes, stirring occasionally. Remove from heat and set aside.

Cookie Dough

In a large bowl or stand mixer cream together butter and sugars until light and fluffy. You want to do this for a good 5 minutes.

Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.

In a second bowl whisk together flour, baking soda, and salt. Add dry ingredients into wet and mix until just combined.

Using a rubber spatula, fold in the butter pecans.

Scoop 3 tbsp sized balls of cookie dough and place on the lined baking sheet 2 inches apart. Top the cookies with a halved pecan each.

Bake cookies for 11 minutes or until bottoms are golden brown. The cookies will look underdone.

Let fully cool on the baking pan before moving and the residual heat will continue to cook the cookies.

The cookies do spread. To fix this, as soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around.

This will give your cookie a round shape and makes them a little thicker. If you don’t have a cookie cutter you can use a glass or a jar lid.

Frequently Asked Questions

Storing the Cookies

These cookies should be stored in an airtight container at room temperature. The cookies keep well up to five days.

HOW TO GET PERFECTLY ROUND COOKIES

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape.

If you don’t have a cookie cutter you can use a glass or a jar lid.

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. 

Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

CAN I MAKE THE COOKIES SMALLER?

Yes, you can the cookies smaller. Instead scoop 1.5 tbsp worth of dough and bake for 8-9 minutes.

If you make these butter pecan cookies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

YOU MIGHT ALSO LOVE

• Turtle Cookies
• Caramel Chocolate Chip Cookies
• Triple Peanut Butter Cookies
• Classic Chocolate Chip Cookies
• Cheesecake Stuffed Red Velvet Cookies

Butter Pecan Cookies

Jessie M

Sweet, buttery, and loaded with pecan flavour. These butter pecan cookies have an amazing chewy texture and are easy to make.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 11 minutes mins

Course dessert

Cuisine American

Servings 18 large cookies

Equipment

• large and medium mixing bowls
• measuring cups/spoons
• parchment paper

Ingredients

  

Buttered Pecans

• 1 C finally chopped pecans
• 3 tbsp salted butter

Buttered Pecan Cookies

• 3/4 C salted butter at room temperature
• 1 C brown sugar packed
• 1/2 C white sugar
• 2 tsp vanilla extract
• 1 large egg plus 1 egg yolk at room temperature
• 2 C all purpose flour spooned and levelled*
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Topping

• 18 halved pecans for decorating optional

Instructions

 

• Preheat oven to 350 F and line baking sheets with parchment paper.

Buttered Pecans

• In a large skillet melt butter over medium heat. Add in chopped pecans and cook for 4 minutes, stirring occasionally. Remove from heat and set aside.
  1 C finally chopped pecans, 3 tbsp salted butter

Cookie Dough

• In a large bowl cream together butter and sugars until light and fluffy. You want to do this for a good 5 minutes.
  3/4 C salted butter, 1 C brown sugar, 1/2 C white sugar
• Add in vanilla, egg, and egg yolk. Mix until mixture is well combined.
  2 tsp vanilla extract, 1 large egg plus 1 egg yolk
• In a second bowl whisk together flour, baking soda, baking powder, and salt.
  2 C all purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp baking powder
• Add dry ingredients into wet and mix until just combined.
• Using a rubber spatula, fold in the butter pecans.
• Scoop 3 tbsp sized balls of cookie dough and place on the lined baking sheet 2 inches apart. Top the cookies with a halved pecan each.
  18 halved pecans for decorating
• Bake cookies for 11 minutes or until bottoms are golden brown. The cookies will look underdone.

  Let fully cool on the baking pan before moving and the residual heat will continue to cook the cookies.
• These cookies do spread.

  To fix this, as soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around.

  This will give your cookie a round shape and makes them a little thicker. If you don’t have a cookie cutter you can use a glass or a jar lid.

Notes

*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

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