Butter Pecan Cookies

 

Butter pecan cookies are full of all the things that make a cookie a hit! 

They come out soft and chewy with a teeny bit of a crisp edge. If you love pecans then you’ll want to give these a try. If you are looking for a cookie that is a little different - these are the ones! 

Butter Pecan Cookies

Ingredients

1 cup finely chopped pecans

3 Tbsp butter

2 1/2 cups flour

1 Tbsp cornstarch

Pinch salt

1/2 tsp cinnamon

1 tsp baking soda

1 cup butter, softened

1 cup brown sugar 

1/2 cup sugar

1 Tbsp vanilla extract

2 eggs + 1 yolk

12 pecan halves

Directions

Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.

In a small saucepan over medium heat, melt butter and then stir in pecans. Cook, stirring constantly, for about 4-5 minutes, until pecans are fragrant and toasted. Remove from heat and set aside.

Stir together dry ingredients: flour, cornstarch, salt, cinnamon, and baking soda. Stir in cooled pecan mixture. 

In a separate bowl, beat butter and sugars until light. Beat in vanilla and eggs and yolk. 

Stir dry ingredients into wet ingredients until stiff dough forms. Scoop onto prepared cookie sheet approx 2 inches apart.

Lightly flatten with the palm of your hand and then press a pecan half on top. 

Repeat with remaining dough. 

Bake at 350 for 10-15 minutes. Until edges and bottoms are lightly browned, cookies have risen and appear dry. 

Let cool on cookie sheet for about 5 minutes before removing to wire rack. 

Store at room temperature or freeze up to 3 months. 

I used a large cookie scoop and got 21 cookies. If you make them smaller be sure to adjust your cooking time!

I love that these are a little bit different than the usual chocolate chip or peanut butter cookie. I made them for a bake sale and they were very popular! Want an even more intense flavor? Brown the butter before adding it to the recipe. You can also make the dough up to the scoop point and freeze it, uncooked. When you want a freshly baked cookie simply remove however many scoops you’d like from the freezer, let it come up to room temp, and bake as per the recipe!