These pecan cookies are buttery, sweet and delicious! They contain butter pecans in the dough. These cookies have golden chewy edges and a soft gooey center. They are incredibly flavorful!
First, make butter pecans. Add butter and pecans to a skillet over low medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until lightly toasted.
Once toasted, place pecans on a paper towel to soak up excess butter.
Then, make cookie dough. In a large mixing bowl, add butter, light brown sugar and white sugar. Mix on high until completely combined and no clumps of butter remain.
Then, add in eggs and vanilla. Mix to combine.
Add in flour, baking soda and sea salt. Stir to combine.
Fold in butter pecans.
Place plastic wrap over bowl. Refrigerate for at least 1 hour up to overnight.
After chilling, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Roll dough into 1 inch balls. Place on lined pan. Sprinkle white sugar on top if desired.
Bake for 8 to 10 minutes or until edges are golden and the cookies are barely set in the middle.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully removing.
Notes
Keep a close eye on the pecans while toasting. They can easily burn.
Be sure to cool the pecans on paper towels. This soaks up excess butter.
Use room temperature butter for the cookie dough. Do not use melted butter.
When mixing dough, be sure no clumps of butter remain.
Do not skip the dough chilling step. I tested this recipe without it and the cookies flattened too much.
Sprinkle cookie dough balls with sugar before baking. This gives them a little extra touch!
Do not bake too long. Cookies may look a little gooey in the middle but will firm up slightly as they cool.
Store cookies covered at room temperature for up to 3 days.