Butter Pecan Cookies

Loaded with roasted pecans and a soft, buttery flavor, Butter Pecan Cookies are a delicious treat that won’t last long! If you love pecans in your treats, you have to try my Ooey Gooey Pecan Pie Brownies.Butter Pecan CookiesCookies have come a long way since the original chocolate chip cookie. Don’t get me wrong, I love a good chocolate chip cookie, but I am also in favor of all the varieties of cookies out there now! In fact, I have made a few varieties myself…be sure to check out all my cookie recipes on my Cookies page. No doubt you will find a cookie or two that you love and love to share, and I bet one of them will be these Butter Pecan Cookies! Butter cookies have lots of butter, but also an added amount of flour and sugar to help it keep its shape (unlike shortbread cookies, which can be too crumbly). These cookies end up being that chewy texture that is perfect to bite into!How to Make Butter Pecan CookiesThe first thing you want to get made is the roasted pecans. Preheat the oven to 350°F. Line an 8×8 baking dish with two sheets of parchment paper, crisscrossed, in the dish. Roast the pecans for about 7 minutes, and then set them aside while you prepare the cookie dough. Turn off the oven for now–the cookie dough you make will have to cool for a few hours before baking the Butter Pecan Cookies. I also used this method for my Butter Pecan Fudge. Here are the steps to making the cookie dough for the Butter Pecan Cookies. Remember, the dough will have to be tightly wrapped in plastic wrap and chilled for a few hours. It can actually be chilled for up to three days, so don’t worry if you run out of time to bake the cookies the same day!In a larger bowl, beat the butter for a couple of minutes. Then, add in both sugars and beat for another 2-3 minutes.Beat in each of the two eggs, one at a time. Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!Add the vanilla.Mix the dry ingredients (flour, baking soda, and salt) with the wet ingredients, and finally, fold in the roasted pecans.OPTIONAL STEP: Tightly wrap the dough and chill it in the refrigerator for at least a few hours. You can leave it in there for a couple of days if you need to! (Chilling helps give you a chewier and tastier cookie!) How to Bake Butter Pecan CookiesWhen you are ready to bake the Butter Pecan Cookies, take the wrapped cookie dough out of the refrigerator and let it sit at room temperature for about 20 minutes. Then, preheat the oven to 350°F and line two cookie sheets with parchment paper. Scoop out about 1 tablespoon of dough at a time, rolling it into a ball, and place it on the cookie sheet. Repeat this with the rest of the dough (like you were going to make just one cookie😊). If you want to add sea salt to the cookies, sprinkle some on now. It can enhance the taste a bit and bring out the nutty pecan flavor a bit more. But, that is all personal preference, really. Bake for about 11 minutes and let them cool before moving them onto a wire rack. For an added bonus, add some chocolate chips to the recipe next time! Your internal Cookie Monster will definitely show itself once you try this cookie!Looking for More Cookie Recipes?Pumpkin Spice Chocolate Chip CookiesPotato Chip Chocolate Chip CookiesPecan SandiesGiant Monster CookiesButtery and nutty, Butter Pecan Cookies are a chewy and delicious cookie that you will not be able to stop eating! Course: Dessert Cuisine: American Keyword: Butter Pecan Cookies Servings: 12 Calories: 343 kcal Author: Amanda Rettke-iambaker.net 1 1/2 cups chopped pecans, roasted 2 1/2 cups (312g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks or 227g) unsalted butter, room temperature 1 cup granulated sugar 1/2 cup brown sugar 2 large eggs, room temperature 1 tablespoon vanilla extractPreheat the oven to 350º F.In a large bowl or stand mixer, beat butter for 1-2 minutes on medium-high. You want it to be lighter and creamy. Add in granulated and brown sugar and beat for an additional 2-3 minutes.Add in the eggs, one at a time, with the mixer on low. After fully incorporated, add in the vanilla.In a medium bowl, whisk together flour, baking soda, and salt.With the mixer off, add in the flour, baking soda, and salt. Mix on medium-low until just combined. Remove bowl from mixer and stir in roasted pecans by hand. Reserve about 1/2 cup for sprinkling on top.Drop 1 tablespoon of dough onto cookie sheet. Add a few pecan pieces on top of each cookie. (I prefer to add more as I love the flavor and texture.)Place baking sheet in the oven and bake for 9-11 minutes, or until cookies are set. They will be puffy and should not appear wet. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

You may also like...

Leave a Reply

%d bloggers like this: