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Butter Pecan Cookies

Butter pecan cookies are made with toasted pecans folded into a brown sugar dough, then baked until the edges are lightly golden and the centers still look soft. Chilling the dough for 30 minutes helps make these buttery cookies easy to scoop and bake in batches.
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Prep Time 20 minutes
Cook Time 22 minutes
Chilling and resting 35 minutes
Total Time 1 hour 17 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 173
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup pecan halves or pieces roughly chopped
  • 1 cup unsalted butter 2 sticks, softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, at room temperature
  • 2 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp salt

Equipment

  • 1 skillet
  • 1 electric mixer
  • 1 18x13-inch baking sheet

Method
 

  1. Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant.
  2. Transfer the pecans to a plate to cool.
  3. Beat the softened butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed for about 2 minutes, until creamy.
  4. Beat in the egg and vanilla until combined.
  5. Whisk the flour, baking soda, and salt in a separate bowl.
  6. Mix the flour mixture into the butter mixture on low speed just until no dry flour remains.
  7. Fold in the cooled pecans.
  8. Cover the dough and chill for 30 minutes.
  9. Heat the oven to 350°F.
  10. Line an 18x13-inch baking sheet with parchment paper.
  11. Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the baking sheet.
  12. Bake in batches for 10–12 minutes, until the edges are lightly golden and the centers still look soft.
  13. Let the baking sheet cool before baking the next batch.
  14. Let the cookies rest on the baking sheet for 5 minutes.
  15. Transfer the cookies to a wire rack to cool.

Notes

For soft centers, take the cookies out when the edges are lightly golden and the centers still look soft. Store in an airtight container in the refrigerator for up to 7 days; baked cookies freeze well for up to 3 months. For a gluten-free variation, use a cup-for-cup gluten-free baking flour.