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Butter Pecan Cookies

Butter pecan cookies are made with toasted pecans folded into a soft, buttery dough. Bake them until the edges are golden and the centers look just set for a tender cookie with crisp edges.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling 5 minutes
Total Time 55 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup pecans chopped
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 350°F.
  2. Spread the pecans on a rimmed baking sheet and toast for 6 to 8 minutes, until fragrant.
  3. Transfer the pecans to a plate to cool, then line the cooled baking sheet with parchment paper.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
  5. Beat in the egg, egg yolk, and vanilla until combined.
  6. Whisk the flour, baking soda, and salt in a medium bowl.
  7. Add the flour mixture to the butter mixture and mix just until no dry streaks remain.
  8. Stir in the cooled pecans.
  9. Scoop the dough into 24 portions, about 2 tablespoons each.
  10. Place 12 portions at least 2 inches apart on the prepared baking sheet.
  11. Bake for 10 to 12 minutes, until the edges are golden and the centers look just set.
  12. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
  13. Let the baking sheet cool completely before lining it again and baking the remaining dough.

Notes

For the best texture, let the toasted pecans cool before stirring them into the dough. Store cookies in the refrigerator for up to 5 days; they can be frozen. For a dairy-free variation, use a plant-based butter that works for baking.