butter pecan cookies

Buttery, soft 'n chewy cookies exploding with toasted pecans and brown sugar flavor. This cookie dough requires chilling - at least 3 hours and up to 3 days.

Butter Pecan Cookies

(195 grams) chopped pecans

(100 grams) granulated sugar

(200 grams) packed dark or light brown sugar

eggs,

vanilla extract

cornstarch

baking soda

salt

(67 grams) granulated sugar, for rolling

sea salt,

In a 300°F (149°C) oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toasted chopped pecans, mix on low for about 5-10 seconds until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes&#8211; if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Once chilled, the dough might be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. You may roll the cookie dough balls into the 1/3 cup of granulated sugar listed under the &#8220;optional&#8221; ingredients. It&#8217;s optional because I merely did this for looks&#8211; the sugar gives them a pretty sparkle. Or you can bake the cookies without the sugar rolling and sprinkle with a little sea salt when they come out of the oven. If you love salty/sweet, do the sea salt.

Bake the cookies for 11-12 minutes (13 minutes for crispier cookies), until slightly golden brown around the edges. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

I made these as the recipe stated and they are just okay. I think there’s too much flour because they did not spread. I pressed the 2nd batch down and they flattened some but the balls just sort of sat there. I had to bake them longer to get a little color on them. I probably won’t make these again.

Thank you...my husband said “...they were the best cookies ever, don’t change a thing.”  I went to the grocery store and purchased cornstarch 
The dough is chilling in the refrigerator right now!

Even though I measured very carefully I could still taste the baking soda.  Uch!  They also spread out  way too much.  Taste was ok.

Looking for the best pecan cookies? These Butter Pecan cookies from Delish.com are the best.

c. butter, softened

brown sugar

c. sugar

pure vanilla extract

eggs

c. all-purpose flour

kosher salt

c. chopped pecans

c. (2 sticks) butter, softened

maple syrup

heavy cream

c. pecans, for decorating

I chilled my dough for over an hour and the cookies still melted together...came out more like a tray bake than cookies. tasted okay, but something is off

You can cut the frosting recipe in half. I made my cookie dough a little smaller so they came out to about 2 inches in diameter (when baked), and mixed in the chopped pecans with the frosting...amazing. The cookie recipe is amazing, I shipped some to all my friends and family and they are obsessed, can't wait to make these at Thanksgiving!

BEST COOKIES EVER!!! I love pecans and cookies so this was awesome!

I’ve made this recipe twice now. Both times the cookies spread like crazy, turning into crispy puddles. Even after chilling the dough overnight.  They do taste good, but like another reviewer said, something is off. Either too much butter or too little flour.

Update: I was able to save this dough by adding an additional cup of flour and reducing the oven temp to 300 for 20 minutes. They taste good, but the texture is still not quite right. I’m moving on to a new recipe next year.

I made this today!. First time making it and it turns out great. I did flatten it on first tray, and end up cookies. spreading more..bigger cookies🤣. So I just scoop it and place on the tray and turns out good☺️ Good size cookies. Make half of frosting and I just use 1 cup powdered sugar and I use double cream since heavy cream not available here. And turns out very nice 👍🏼. I did use almonds instead of pecans and its good tho. I do think roasting the nuts makes it crunchier rather than chopped the nuts and toss it there (I did this tho). That just my opinion☺️

Delicious. I halved the frosting recipe and substituted maple syrup for vanilla.

These are delicious and oh so rich! We did have way too much frosting, though.

Freeze your dough for 30ish minutes and they don't melt into each other. I also thought there was plenty of frosting. Delicious!

I made these cookies for a holiday party two weeks ago, and people are still<strong> </strong>talking about 'em! I only used 1/2 cup of butter in the batter, and I forwent the heavy cream in the buttercream. SO YUMMY!

These cookies are AMAZING !! My 10 yr old daughter made these  exactly as written for Thanksgiving. It made plenty of frosting and about 36 cookies. Everyone loved them!!

I thought these cookies were great! Plenty of icing, had some left over.

What a awesome cookie, made them for the first time today and amazing. The maple buttercream icing is delicious and I did have enough with a bit left over. Definitely let the dough sit in the refrigerator before and while baking, I found the longer I left it the better the cookie turned out with no melting.

These cookies are amazing! Highly recommend!!!!

https://streaming.hearstdigitalstudios.com/manual_upload/585afc54d5593030a46c9b13/mp4/Butter_Pecan_Cookies_FRONT_1482357867_4000_hd_v3.mp4

Butter Pecan Cookies Have the Most Addictive Buttercream Frosting!

Soft, chewy and fluffy, these Butter Pecan Cookies have absolutely amazing flavor and will be the hit at your holiday cookie exchange!

BUTTER PECAN COOKIES

all-purpose flour

butter

light brown sugar (packed)

butter extract

pecans

sugar sugar

pecan halves (optional)

In a medium-sized bowl, stir together the flour, cornstarch, baking soda, and salt, set aside.

In a large bowl, whisk together the butter and brown sugar until smooth.

Add the egg, vanilla, and butter extract, whisk until combined and smooth.

Add the flour mixture to the bowl and stir it in until combined with no dry patches. This may take a few minutes.

Fold in the pecans.

Line a sheet tray with parchment paper. Using a 1.5 tablespoon cookie scoop, or heaping tablespoon-sized dollops, portion the cookie dough and place them, not touching, but close together on the parchment paper. Cover and place in the refrigerator for two hours, up to overnight.

Preheat the oven to 350°F. Line sheet trays with parchment paper. Take the cookie dough balls and roll them between your hands to form a smooth ball, they will be hard at first but will soften up.

Roll them in the decorators sugar.

Place them on the sheet trays 2 inches apart. Gently press the pecan halves on to the tops of the cookies, if using.

Bake for 9-10 minutes until the cookies are puffed, the tops are not shiny, and they are slightly browned.

Let them cool on the sheet tray for 10 minutes, then transfer the cookies to a wire rack to cool completely.

These ooey gooey chocolate chip cookies are baked with savory pecans, rich dark chocolate, and nutty brown butter. The outside is golden and crispy and the inside remains soft and melty.

Butter Pecan Chocolate Chip Cookies

unsalted butter

(250 grams) all purpose flour

tsp baking soda

cinnamon

(200 grams) dark brown sugar, packed

tbsp molasses

tsp vanilla extract

chocolate

pecan halves, roughly chopped + more for topping

Flaky sea salt

First, brown the butter. Add the 1 cup of butter to a saucepan over medium heat. Melt and continue to stir until it turns a rich amber color and gives off a nutty scent. Click here for more details on how to brown butter. 

Pour into a large mixing bowl (making sure to scrape in the browned bits at the bottom of the pot) and set aside to cool. 

In a smaller bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Once the brown butter is no longer hot, add the brown sugar, sugar, and molasses to the bowl. Whisk to combine. You can either do so by hand or with an electric mixer. It should resemble the texture of a slushie.

Whisk in the eggs and vanilla until fully combined. 

Pour in all of the dry ingredients and mix to incorporate. Switch to a rubber spatula to fold in the ingredients once the dough starts to thicken. 

Fold in the dark chocolate and pecans. At this point, the dough should be sticky and able to hold its shape when scooped. If it&#8217;s too thin, place it in the refrigerator uncovered for about 30 minutes to cool. 

But if it&#8217;s already at the right consistency, scoop out the cookie dough using a large 2oz scoop or 1/4 measuring cup. Place the scoops side by side on a plate or small baking sheet lined with wax or parchment paper. 

Place extra chocolate chips and pecans on top of each cookie and chill for at least 30 minutes, but they can also be left overnight. 

When ready, place 5-6 large cookies on a large baking sheet lined with parchment paper and bake at 350F for 13-15 minutes. If your cookies are smaller than 2oz, bake for 10-12 minutes. The cookies are ready when the edges are golden and the middle looks puffed, pale, and a bit underdone. 

When they&#8217;re hot from the oven, sprinkle the tops with a bit of sea salt and transfer to a cooling rack. If the cookies are too soft to move, let them sit on the cookie sheet for about 5 minutes and then try again. 

Bake the remaining cookie dough and dig in!

These were delicious. I used Hershey's cocoa instead of the chocolate chips. Since I didn’t have any Chips  on hand. It was a great substitute. The butter was a neat little bonus too. Thx for sharing this recipe.

This dough tasted AMAZING!! But, my cookies turned to batter in the oven. They almost looked like lace cookies. I don’t know what I did wrong. I even chilled the dough overnight in the freezer. I’m going to have to try again and figure out where I went wrong. Love all of your recipes!

Wonderful. I always get rave reviews.  I use 2 1/2 cups of flour. Otherwise, they are too runny.

These cookies are dangerously good! I am making them for my second time now for a crowd. Never knew that boiling the butter would make a cookie this good, thanks for the recipe!

https://www.youtube.com/watch?v=osaRZqSKEPQ

FULL RECIPE: https://butternutbakeryblog.com/butter-pecan-chocoate-chip-cookies/

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Butter Pecan Chocolate Chip Cookies | #AdobePartner

These Butter Pecan Ice Cream Cookies bring the taste of your favorite ice cream to a cookie. Easy to make with a rich, creamy nutty flavor in every bite.

BUTTER PECAN ICE CREAM COOKIES

unsalted butter (room temperature)

sugar

brown sugar (packed)

butter pecan ice cream

pecans (chopped)

Cream butter and both sugars together until light and fluffy, about 3 minutes.

Turn mixing speed down and add egg and vanilla extract.

Add ice cream and mix until all combined.

Combine flour, baking soda and salt.

Add to dough and mix until just combined. DO NOT OVERMIX.

Stir in pecans.

Wrap in wax paper and chill for about 1 hour.

When ready to make, preheat oven to 350 degrees. Line cookie sheets with a silicone mat or parchment paper.

Scoop dough with medium cookie scoop on to prepared cookie sheets.

Bake for 12-15 minutes or until they start to brown along the edges.

Cool on cookie sheets for 5-7 minutes then move to wire racks to cool completely.

When cool, the cookies can be dipped half in chocolate and sprinkled with colored sprinkles. See note.

These Butter Pecan Cookies are soft, chewy cookies that are slightly crispy and wildly delicious! They&#39;re easy to make in under 1 hour using the signature combo of brown butter, vanilla, pecans, and brown sugary sweetness!

butter (divided (1 1/2 sticks))

all purpose flour

Place 8 tablespoons of butter (1 stick) of butter in a small pan and heat over over medium heat until melted.

Then cook it for approximately 5 minutes until it turns light brown, stirring occasionally.

Add the browned butter to a large mixing bowl. also add any bits from the bottom of the pan.

Melt the other 4 tablespoons (1/ 2stick)of butter (in a pan or in the microwave for a few seconds) and add it to the mixing bowl with the browned butter.

Add the brown sugar and beat with an electric mixer or whisk to combine.

Then add the egg and vanilla extract and mix in until combined.

In a separate small bowl, add the flour and baking soda and toss to mix together.

Add the dry ingredients to the wet ingredients and mix until just barely combined and large lumps of flour are mixing in.

Add the pecans and gently stir them into the dough until the pecans are evenly distributed. (be careful not to  over-mix or they will be more dense).

Place the bowl in the refrigerator for 30 minutes to chill. '

Preheat the oven to 375 ° F while the dough is in the refrigerator.

After chilling, scoop out 1 1/2 - 2 tablespoons of dough balls and place them on  parchment lined baking sheet 2 inches apart.

Press down each ball slightly so it's no thicker than ½”.

Bake for 12-14 minutes.

Allow the cookies to cool on the tray for 10 minutes.

Vanilla Bean Butter Pecan Cookies is the perfect cookie recipe. They are soft, chewy, and gooey, and full of pecans in every bite!

Salted Butter, room temperature

Sugar + 1/2 cup for dusting

Brown Sugar

Vanilla Bean Pods (or 2 tsp vanilla extract)

egg egg

All-Purpose Flour

Salt

tsp Baking Soda

tsp Baking Powder

tsp Corn Starch

Pecans,

Preheat oven to 350 degrees F.

Add butter to a stand mixer (or a large bowl) and beat butter for 3-5 minutes, until fluffy and smooth. Add granulated sugar and brown sugar and continue to mix for another 1-2 minutes. Cut open vanilla bean pods and scrape out vanilla beans and add to butter/sugar mixture. Add egg and egg yolk and mix for another minute, scraping down the sides where needed.

In a separate bowl, combine flour, salt, baking soda, baking powder, cornstarch, and roughly chopped pecans. Whisk together until combined. Add to wet ingredients and mix gently for another 30 seconds. Dough may be crumbly, press together and mix with your hands if needed.

Spoon out 1 1/2 - 2 tbsp size cookies and roll into a ball. Roll the sugar in sugar and add to a parchment lined baking sheet. (This recipe yields about 24 cookies so split cookies between two baking sheet if baking at the same time).

Bake cookies for 10-12 minutes and allow to cool.

In 20 years I’ve never added a cookie to my Christmas baking list until now! Love this cookie, have made multiple times and is always a crowd pleaser.

This cookie is really delicious; however, the instructions said to roll the dough in a ball and roll the ball in the sugar to coat. This method did not work because the dough is like sugar cookies so you have to shape the cookie. It will not deflate in it's own.

Wow! These cookies were absolutely delicious! I had to make a second batch because they were eaten so quickly!

These cookies are the perfect texture and I love the extra dose of vanilla bean flavor. Will be making them again!

Nothing beats cookies and this recipe was amazing! The addition of pecans made these cookies extra festive too. Perfect for the holiday season.

I just happened to have a couple extra vanilla bean pods and these cookies came to my rescue! They're so rich and flavorful, and simple to make! Definitely a new favorite!

I love the flavor of these cookies and the extra crunch from the pecans! Thanks for the recipe!

These cookies are DANGEROUS to have around. I couldn't stop eating them. Another great recipe from you!

My family loves pecans so these were gone in minutes. I'm going to make them again before Christmas.

Loved how easy this cookie recipe is! The cookies came out delicious and definitely a crowd favorite. I can't wait to make another batch.

My butter pecan cookies turned out amazing! Chewy and delicious! The pecans and vanilla bean combo is perfect. Thank you!

I've had butter pecan ice cream but I've never had butter pecan cookies. I was pleasantly surprised by these delicious treats. They were a hit with the kids and I can't wait to make another batch!

You had me at vanilla bean. I love anything that has vanilla bean in the title, but these butter pecan cookies were on a whole other level. I didn't have pods, so I used vanilla bean paste (1 1/2 teaspoons) instead.

Thank you! I'm so happy that you enjoyed these. Aren't they just delicious and SO easy to make? I love this recipe too!

Thick, chewy, and full of toasted pecans! These Butter Pecan Cookies come together in one bowl and are the cookies of your dreams. Made with loads of butter, brown sugar, and toasted pecans.

brown sugar (or dark)

white sugar

eggs (room temperature)

vanilla

tsp baking powder

tsp salt

Preheat the oven to 350℉. Prep the baking trays by lining them with parchment paper and set aside. Melt the butter in the microwave or using a double boiler method and set aside to cool for at least 10 minutes while you prep the rest of your ingredients.

In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.

Toast the pecans. In a medium pot, add the butter and melt. Then add in chopped pecans and mix for 3-4 minutes on medium-high heat until toasted.

In a large bowl, add in melted and cooled butter, brown sugar, and white sugar. Whisk until well combined.

Add in eggs and vanilla and continue whisking.

Add in the dry ingredients and using a spatula, gently fold until a sticky batter forms.

Add in the cooled toasted pecans and keep mixing. Don&#39;t over-mix!

Place into the fridge for 1 hour (You can also make before-hand and chill overnight!).

Once chilled, scoop 6 cookies per baking tray (about 1.5tbsp per cookie) spaced 2-3 inches apart. Add a pecan or two on top of each cookie. (Keep the dough that still has to bake in the fridge as you are baking 6 at a time).

Bake for 13-16 minutes or until the edges are a golden brown and the middle is slightly puffy. Mine took 15 minutes exactly. Allow the cookies to sit on the baking tray after baking as they continue to bake from the hot pan for 5-10 minutes.

Transfer to a cooling rack to cool completely and enjoy!

Thank you for sharing this recipe, it was delicious!

Top 8 butter pecan cookies recipes from across the web

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Butter Pecan Cookies

Top 8 butter pecan cookies recipes from across the web

The most viewed butter pecan cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butter Pecan Cookies

Butter Pecan Cookies

BUTTER PECAN COOKIES

Butter Pecan Chocolate Chip Cookies

BUTTER PECAN ICE CREAM COOKIES

Butter Pecan Cookies

Butter Pecan Cookies

Butter Pecan Cookies

The most viewed butter pecan cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine