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Delicious homemade Butter Pecan Cookies on a cooling rack

Butter Pecan Cookies

Tender and slightly chewy cookies loaded with toasted pecans and the rich flavor of dark brown sugar, perfect for holiday gatherings or as a nostalgic treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened to room temperature Alternatively, use brown-butter for deeper flavor.
  • 1 cup dark brown sugar, packed Key for that toffee-like taste.
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract Enhances pecan flavor.
  • 3 cups all-purpose flour Measure properly for best results.
  • 1 teaspoon cornstarch For tender crumb.
  • ½ teaspoon salt
  • 1 teaspoon baking soda
For toasting and topping
  • 1½ cups pecan halves, chopped Toast before using.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Toast the chopped pecans in a dry skillet over medium heat for about 4 minutes, stirring constantly until fragrant and slightly browned. Transfer to a plate to cool.
Mixing the Dough
  1. In a stand mixer or with a hand mixer, cream the softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
  2. Add the eggs, vanilla, and almond extract. Mix on medium until smooth and combined.
  3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients. Mix on low speed and stop as soon as the dough comes together. Do not overmix.
  5. Fold in the toasted pecans, reserving a few tablespoons to press on top of each cookie.
Baking
  1. Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets about 2 inches apart.
  2. Press reserved pecans gently on top of each ball.
  3. Bake for 9–11 minutes, until the edges are golden and the centers still look slightly soft. Rotate the pan halfway through baking if your oven runs hot.
  4. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For chewier cookies, err on the shorter bake time; for crisper edges, add 1–2 minutes. Store cooled cookies in an airtight container for up to 4 days. Freezing options available for longer storage.