Irresistible Butter Pecan Cookies: The Best Chewy Treats Ever

Irresistible Butter Pecan Cookies that evoke nostalgia and flavor in every bite.

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Course: Dessert

Cuisine: American

Keyword: baking, butter pecan, chewy treats, Cookies, Dessert, Easy recipe

Prep Time: 15

Cook Time: 12

Chilling Time: 3

Total Time: 3 27

Servings: cookies

Calories: 150kcal

Equipment

Mixing bowl
Baking Sheet
Parchment paper
Whisk
Spatula

Ingredients

For the Cookies

1 cup Chopped Pecans Adds signature nutty flavor and delightful crunch; use fresh, unsalted for the best taste.
1 cup Unsalted Butter Provides rich flavor and ideal texture; ensure it is softened, not melted, for the perfect consistency.
1 cup Granulated Sugar Sweetens the dough and contributes to a nice, crisp edge for your cookies.
3/4 cup Packed Brown Sugar Deepens flavor and enhances chewiness; dark or light brown sugar works beautifully.
2 large Large Eggs Binds ingredients and adds moisture; using them at room temperature helps with better mixing.
2 teaspoons Pure Vanilla Extract Elevates the overall flavor and aroma, ensuring a sweet and delightful taste in every bite.
2 cups All-Purpose Flour The primary structure for your cookies; measure accurately for the best results by spooning and leveling.
1 tablespoon Cornstarch Softens the cookie texture, contributing to that chewy consistency everyone loves.
1 teaspoon Baking Soda Acts as a leavening agent, giving your cookies that fluffy lift.
1/2 teaspoon Salt Balances all sweetness while enhancing the flavor profile.
1/4 cup Granulated Sugar for Rolling Creates a sweet crust for an appealing finish.
to taste Sea Salt for Sprinkling Adds a sweet and salty contrast, enhancing the overall taste experience.

Instructions

How to Make Irresistible Butter Pecan Cookies

Preheat your oven to 300°F (149°C). Spread your chopped pecans evenly on a baking sheet and toast them for about 15 minutes. Let them cool afterward!
In a large mixing bowl, beat the softened unsalted butter until smooth and creamy. Gradually add in the granulated sugar and packed brown sugar, beating until light and fluffy, about 2-3 minutes.
Add your large eggs one at a time to the butter-sugar mixture, mixing well after each addition. Pour in the pure vanilla extract and blend until fully combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until just incorporated.
Gently fold the toasted pecans into the cookie dough. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 3 hours or up to 3 days.
Preheat your oven again to 350°F (177°C). Roll the chilled dough into tablespoon-sized balls and, if desired, roll them in granulated sugar. Bake on a parchment-lined baking sheet for 11-12 minutes until they're golden brown. Let them cool for 5 minutes before transferring to a wire rack to cool completely.
Sprinkle a pinch of sea salt on top for a delightful contrast!

Notes

These cookies can be customized with walnuts or chocolate chips for added flavor. Allowing cookies to cool helps maintain texture and prevent spreading.

Nutrition