--- title: "Butter Pecan Cookies" url: https://stacklist.com/card/194abf0f-b1bf-4952-bc61-e429a0e5071e source_url: "https://taffeybakery.com/butter-pecan-cookies/" stack: https://stacklist.com/stack/00ae712c-6e59-4cd5-9593-e9f349f6172e summary: "Butter Pecan Cookies are soft, chewy cookies made with toasted pecans, brown sugar, and simple ingredients that come together in one bowl. The recipe includes step-by-step instructions, expert baking tips, and FAQs to ensure perfectly baked cookies with proper chilling and toasting techniques." tags: "butter-pecan, cookies, recipe, baking, pecans, dessert, tutorial" key_entities: "Taffey Bakery (organization), butter pecan cookies (concept), toasted pecans (concept), brown sugar (concept), chilling dough (concept)" classification: "tutorial" content_hash: "sha256:074cdb1bff8dffb5c80f3134c29d8991f71c7838aa96f7524b8097920b825ddd" acp_version: "0.2" token_counts_approximate: 1973 visibility: public agent_accessible: true status: "final" --- # Butter Pecan Cookies Inspired by my favourite ice cream flavour, these Butter Pecan Cookies are soft, chewy, and packed with toasted pecans and rich buttery flavour. Made with brown sugar and simple ingredients, they come together in one bowl for the ultimate cozy cookies! Jump to Recipe - Pin Recipe These are super buttery, soft, and chewy cookies! They are exploding in pecan flavour. Before adding the pecans into the bowl, I gently toasted the pecans in a pan with butter for a couple minutes. This elevated the flavours soo much! This is a classic cookie recipe you'll find yourself making all seasons of the year. Step by step instructions Here is how to make and bake these butter pecan cookies. You will need  one tray  lined with parchment paper,  a large mixing bowl ,  a spatula ,  a whisk , and a  standard ice cream scoop. Step 1 - Mix dry ingredients. In a medium bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Step 2 - Toast pecans. In a large saucepan, add butter and melt. Then turn the temperature up to medium-high and add pecans. Mix for 3-4 minutes until toasted (You can tell they're done by the smell of toasted pecans). Allow to cool as we make the dough. Step 3 - Whisk butter and sugars.  Whisk the cooled melted butter, white sugar, and brown sugar in a large bowl. Then whisk in vanilla and eggs. Step 4 - Add in dry ingredients.  Fold in the dry ingredients until the dough is combined. It will be sticky and batter-like consistency! Step 5 - Mix in pecans. Add in the slightly cooled and toasted pecans into the dough and mix in a few times. Don't over-mix! Step 6 - Chill. This is crucial for this dough as it is a very sticky dough before chilling. When it chills, the butter solidifies and keep it's structure while baking. This is mandatory for this cookie. Chill for 1 hour minimum . You may also chill overnight. Step 7 - Bake. Scoop about 2 tbsp of cookie dough per cookie onto a prepared baking mat (I used a cookie scooper which helps a ton) and add an extra pecan on top. I like to bake these 6 at a time as they do spread out quite a bit. Bake the cookies for 13-16 minutes or until the edges are a dark golden brown and the middle is slightly puffy. The cookies will continue to bake as they cool! TIP: If your cookies are not perfectly circular and you would like them to be, take a large circular glass (bigger than the cookie) and swirl around each cookie a few times to get it back into shape! Keep them on your baking tray for 5-10 minutes before transferring them to a cooling rack to cool completely and enjoy! Expert Baking Tips Here are a few expert baking tips from my kitchen to yours Use a gram scale.  I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen.  This  is one of my favourites. Toast the pecans. It's a super simple step, but so effective and really elevates these cookies! If your cookies are spreading out to much in the oven , quickly remove them from the oven, take a large circular glass (bigger than the cookie), and swirl around each cookie a few times to get it back into shape and continue baking! To take these cookies to the next level, brown the butter and roll the cookie dough balls in white sugar before baking. FAQ Do I have to toast the pecans? No! You can add them chopped straight into the dough. Do I have to chill the dough? Yes! This dough is delicious but also very sticky before chilling. There's a lot of butter in them! It simply will not work if you don't chill it beforehand! My cookies spread out WAY to much?! Either your butter was hot while mixing the ingredients, or you didn't chill the cookie dough long enough. For this recipe, it is crucial to chill the dough so it can solidify. I recommend at least 1 hour, but if you find the dough is still sticky, you may have to chill it for a bit longer. You can also prep this the night before for the next day and let it chill overnight. PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery ! To get more recipes follow me on TikTok @taffeybakery ! Butter Pecan Cookies Ania Thick, chewy, and full of toasted pecans! These Butter Pecan Cookies come together in one bowl and are the cookies of your dreams. Made with loads of butter, brown sugar, and toasted pecans. 4.47 from 15 votes Print Recipe Pin Recipe Prep Time 15 minutes mins Cook Time 13 minutes mins Course Dessert Cuisine American Servings 12 cookies Calories 288 kcal Need metric measurements? Use the buttons below to click between US cups and Metric grams! Cook Mode Prevent your screen from going dark Ingredients   US Customary Metric   1x 2x 3x For the toasted pecans 1 1/2 cups pecans chopped 2 tbsp unsalted butter For the cookies 1 cup unsalted butter melted and cooled 1/2 cup light brown sugar or dark 3/4 cups white sugar 2 large eggs room temperature 1 tbsp vanilla 2 1/4 cups all-purpose flour 1 tbsp cornstarch 1/4 tsp baking powder 1 tsp baking soda 1/4 tsp salt Instructions   Preheat the oven to 350℉/176℃. Prep the baking trays by lining them with parchment paper and set aside. Melt the butter and set aside to cool for at least 10 minutes while you prep the rest of your ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside. 2 1/4 cups all-purpose flour, 1/4 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt, 1 tbsp cornstarch For the toasted pecans In a medium pot, add the butter and melt. Then add in chopped pecans and mix for 3-4 minutes on medium-high heat until toasted. Set aside to cool and for later. 1 1/2 cups pecans, 2 tbsp unsalted butter For the cookies In a large bowl, add in melted and cooled butter, brown sugar, and white sugar. Whisk until well combined. 1 cup unsalted butter, 1/2 cup light brown sugar, 3/4 cups white sugar Add in eggs and vanilla and continue whisking, scraping the bowl as needed. 2 large eggs, 1 tbsp vanilla Add in the dry ingredients and using a spatula, gently fold until a sticky cookie batter forms. Add in the cooled toasted pecans and keep mixing. Don't over-mix! Place into the fridge for minimum 1 hour (You can also make before-hand and chill overnight!). Once chilled, scoop 6 cookies per baking tray (about 2 tbsp per cookie) spaced 2-3 inches apart. Add a pecan or two on top of each cookie. (Keep the remaining dough that still has to bake in the fridge as you are baking). Bake for 13-16 minutes or until the edges are a golden brown and the middle is slightly puffy and underbaked. Mine took 15 minutes exactly. Allow the cookies to sit on the baking tray after baking as they continue to bake from the hot pan for 5-10 minutes. Transfer to a cooling rack to cool completely and enjoy! Equipment Dark Non-Stick Baking Tray Parchment Paper Cookie Scooper Measuring Cups Measuring Spoons Spatula Whisk Notes Butter – I always use unsalted. Brown sugar – I used Dark brown sugar . Light brown sugar works as well. Pecans - These will be chopped up and toasted with the butter. White sugar – Using granulated sugar adds to the crisp edges and sweetness to the cookies. Vanilla – Using a good quality vanilla is key to adding flavour to the cookies! Nutrition Serving: 1 cookie Calories: 288 kcal Carbohydrates: 44 g Protein: 5 g Fat: 11 g Saturated Fat: 1 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 6 g Trans Fat: 0.003 g Cholesterol: 30 mg Sodium: 140 mg Potassium: 137 mg Fiber: 2 g Sugar: 23 g Vitamin A: 84 IU Vitamin C: 0.1 mg Calcium: 59 mg Iron: 2 mg Keyword butter pecan cookies, pecan cookies Tried this recipe? Let us know how it was! -->