These cookies are all about rich, toasty flavor. Toasted pecans and a generous amount of brown sugar give them a deep, buttery taste, while a careful chilling process ensures the texture stays soft and chewy rather than flat and greasy. They take a bit of patience, but the payoff is a seriously flavorful cookie.
Quick facts
- Prep time: 3 hours 10 minutes (includes chilling)
- Cook time: 12 minutes
- Total time: 3 hours 30 minutes
- Makes: 30 cookies
Ingredients
- 1 and 1/2 cups (195g) chopped pecans
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 cup (200g) packed dark or light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Optional
- 1/3 cup (67g) granulated sugar, for rolling
- sea salt, for sprinkling
How to Make Butter Pecan Cookies
Part 1: Toast the Pecans
1. Toast. In a 300°F (149°C) oven, toast the chopped pecans on a large parchment or silicone mat-lined baking sheet for 15 minutes, stirring twice during that time.
2. Cool. Turn the oven off and set the toasted pecans aside to cool while you make the dough.
Part 2: Make the Dough
3. Beat the butter. In a large bowl with a handheld or stand mixer, beat the butter on medium speed for 1 minute, until completely smooth and creamy.
4. Add the sugars. Add the granulated sugar and brown sugar, then beat on medium-high speed until the mixture looks fluffy and light in color.
5. Add the eggs and vanilla. Beat these in on high speed, scraping down the bowl as needed.
6. Mix the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
7. Combine. On low speed, gradually mix the dry ingredients into the wet mixture until combined. The dough will be quite thick.
8. Add the pecans. Mix in the toasted, chopped pecans on low speed for about 5 to 10 seconds, just until evenly distributed.
Part 3: Chill
9. Refrigerate. Cover the dough tightly with foil or plastic wrap and chill for at least 3 hours, up to 3 days. This step is mandatory for the dough to bake up correctly.
Part 4: Shape and Bake
10. Let the dough rest. Remove the dough from the fridge and let it sit at room temperature for 20 minutes, or about 30 minutes if it chilled longer than 3 hours. This makes it easier to scoop and roll.
11. Preheat and prep. Heat the oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
12. Shape the dough. The chilled dough may seem a little crumbly at first, but it will come together as you work it with your hands. Scoop and roll portions of about 1 tablespoon each into balls.
13. Add a finishing touch, if desired. Roll the dough balls in the optional granulated sugar for a sparkly look, or leave them plain and sprinkle with sea salt after baking for a sweet-and-salty finish.
14. Bake. Bake for 11 to 12 minutes, or 13 minutes for a crispier cookie, until the edges turn slightly golden brown. Ovens can have hot spots, so rotate the pan once partway through baking. The cookies will look very soft in the centers when they come out.
15. Cool. Let the cookies rest on the baking sheet for 5 minutes. If they look too puffy, gently press down on them with the back of a spoon; they’ll deflate slightly as they cool. Transfer to a cooling rack to cool completely.
Tips for the Best Cookies
Don’t skip toasting the pecans. It’s a short step that significantly improves the flavor of the finished cookie.
Chill the dough for the full time, or longer. This dough needs the rest to firm up properly, and skipping it isn’t recommended.
Let the dough warm slightly before shaping. Cold dough straight from the fridge can be too stiff to roll easily.
Rotate the pan during baking. This helps account for any uneven heat in your oven.
Choose your finish based on your taste. The sugar coating adds visual sparkle, while a sprinkle of sea salt plays up the sweet-and-salty angle if that’s your preference.
Final Thoughts
These butter pecan cookies reward a little patience with serious flavor. Toasting the nuts and giving the dough time to chill both make a noticeable difference in the final result, soft, chewy cookies packed with rich, toasty pecan and brown sugar flavor. Bake a batch and let me know how they turn out.