Get the Recipe: Pecan Cookies
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!
Ingredients
Butter Pecans
- 2 tbsp unsalted butter
- 1 ⅔ cups chopped pecans
Cookie Dough
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ½ cups flour, all purpose or gluten free
- 1 tsp baking soda
- pinch sea salt, optional
Instructions
- 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.
- Freeze for 1 month if needed.
Calories: 299kcal, Carbohydrates: 36g, Protein: 7g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.002g, Cholesterol: 18mg, Sodium: 74mg, Potassium: 168mg, Fiber: 2g, Sugar: 19g, Vitamin A: 32IU, Vitamin C: 0.1mg, Calcium: 30mg, Iron: 2mg