Butter Pecan Cookies

Butter pecan cookies are a delightful treat that combines the rich flavor of butter with the nutty crunch of pecans. Here’s a description of these delicious cookies:

Butter pecan cookies are a classic favorite among cookie enthusiasts, known for their irresistible blend of buttery goodness and toasted pecans. These cookies boast a soft and chewy texture, with a delicate crumble that melts in your mouth with each bite. The aroma of butter wafts through the air as the cookies bake, filling the kitchen with a warm and inviting scent that promises deliciousness to come.

The dough is made with creamy butter, which gives the cookies their signature richness and depth of flavor. Chopped pecans are mixed into the dough, providing a satisfying crunch and a nutty undertone that complements the buttery sweetness perfectly. Each cookie is rolled into a ball and gently flattened before baking, resulting in a golden-brown exterior that’s slightly crisp around the edges.

Once baked to perfection, the cookies are allowed to cool on a wire rack, where they firm up slightly while retaining their soft and chewy center. With their golden hue and speckles of toasted pecans, butter pecan cookies are as visually appealing as they are delicious. They make a delightful treat for any occasion, whether enjoyed with a glass of cold milk as an afternoon snack or served alongside a steaming cup of coffee for a cozy dessert.

Indulge in the comforting flavors of butter and pecans with every bite of these irresistible cookies, and experience the simple joy of homemade baking at its finest.

Butter Pecan Cookies

 For the Buttered Pecans:

  •  1 and 1/4 cup pecan halves, finely chopped
  • 3 tablespoons unsalted butter
 For the Butter Pecan Cookies:
  •  2 and 1/2 cups all-purpose flour
  • 1 tablespoons cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 sticks (8 ounces) unsalted butter, melted until browned
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 16 pecan halves, for decoration, optional
For the Buttered Pecans:
Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
For the Butter Pecan Cookies:
In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
In a small saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
Add both sugars into the mixing bowl and whisk well to combine.
Add in vanilla. Beat in eggs and egg yolk, one at a time, beating until eggs are just combined.
Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans.
Cover bowl and refrigerate for 4 hours.
To Bake:
Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper.
Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between

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