Butter Pecan Cookies

Butter Pecan Cookies

Ingredients

Toasted Pecans

• 3 cups pecan halves
• 3 tbsp unsalted butter
• 3 tbsp brown sugar
• Pinch of salt

Cookie Dough

• 1 ½ cups (3 sticks) unsalted butter, softened
• 1 ½ cups packed brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 4 cups all-purpose flour
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 ¼ tsp salt
• 2–2.5 cups toasted pecans (chopped + whole)

For the look in your picture, keep many whole pecans for pressing on top before baking.

Directions

1. Toast the pecans (for flavor & aroma)

1. Preheat oven to 350°F (175°C).
2. Mix pecans with butter, brown sugar, and a pinch of salt.
3. Spread on a baking sheet and toast 8–10 minutes, stirring halfway.
4. Let cool completely.

2. Make the cookie dough

1. In a large bowl, cream butter + brown sugar + granulated sugar until light and fluffy (2–3 minutes).
2. Add eggs, one at a time, then vanilla.
3. In another bowl, whisk flour, baking soda, baking powder, salt.
4. Add dry ingredients to wet ingredients—mix until just combined.
5. Fold in chopped toasted pecans (reserve whole ones for topping).

For extra thickness, chill the dough 1 hour (optional but recommended).

3. Shape & bake

1. Preheat oven to 350°F (175°C).
2. Scoop dough into 2–3 tbsp balls.
3. Press 2–3 whole pecans onto the top of each cookie (like the ones in the photo).
4. Place on baking sheet, spaced apart.
5. Bake 10–13 minutes, until edges are golden but centers still soft.
6. Let cool on tray 5 minutes, then move to rack.

Tips for Picture-Perfect Cookies

Use whole pecan halves on top (the signature look you posted).
Slightly underbake; they firm as they cool.
Browning half the butter gives a deeper caramel flavor (optional but amazing).