Are you looking for a great, no-fail recipe for delicious cookies for the big and little kids in your life? How about one filled with crunchy roasted pecans with a buttery, rich flavor? These Easy Butter Pecan Cookies fit the bill, and like my Butterscotch and Chocolate Chip Cookies, and Oatmeal Cranberry Chocolate and Pecan Cookies, they are soft in the middle and crisp around the edges – a perfect cookie!
These Butter Pecan Cookies, like my recipe for Charleston Chewies or this Pecan Sandies Recipe, are easy to make, don’t require any special ingredients, and come together quickly. Unlike most cookie recipes, you do have to chill the dough in the refrigerator for three hours, but this extra step is what makes them extra delicious.
This yummy recipe comes from my sister and her blog, The Pudge Factor. If you love creamy Butter Pecan Ice Cream, you will love these tasty cookies. The pecans make them uniquely southern, and of course, you could substitute other nuts, but why would you?
So why not make a batch of these delectable Easy Butter Pecan Cookies today? I know you and your family and friends will love them as much as we do!
Here’s what you will need:
The ingredients you will need include: unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract, baking soda, salt, all-purpose flour, and pecans.
Here’s how to make them:
If you are ready to make these delicious treats, first preheat your oven to 350°F. Toast pecans in a single layer on a baking sheet for eight to ten minutes. Set aside to cool.
Then, beat the butter in a large bowl using an electric mixer for one minute or until smooth and creamy. Add the granulated sugar and brown sugar. Beat on high speed until light and fluffy.
Add eggs and vanilla; beat on high speed until light and fluffy.
Sift in baking soda and salt; beat on high speed until well incorporated.
Add flour to butter/sugar mixture, and beat on low speed just until combined.
Stir in the chopped toasted pecans until evenly disbursed.
*** Do not skip this step! Cover dough with plastic wrap or aluminum foil, and chill for at least three hours and up to three days.
When you are ready to bake your cookies, preheat your oven to 350°F.
Line two large baking sheets with parchment paper or use silicone baking mats.
Remove cookie dough from the refrigerator. Scoop and roll balls of dough, about one and one-half tablespoons of dough each, into balls.
Bake the cookies for 10 minutes (11 minutes for crispier cookies), until slightly golden brown around the edges. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet.
Transfer to a wire rack to cool completely.
Related recipes:
Other great cookie recipes on my blog you might enjoy are Cranberry Cookies, Lemon Shortbread Cookies, Blueberry Thumbprint Cookies, Forgotten Cookies, Cornmeal Cookies with Tomato Jam, and Old Fashioned Crunchy Gingersnap Cookies.
Also, if you like desserts with pecans, check out my Pecan Praline Ice Cream, Southern Pecan Praline Cheesecake, Southern Pecan Praline Cake, and Dot’s Old-Fashioned Southern Pecan Pie.
Sharon’s Tips:
These cookies will stay fresh in an airtight container at room temperature for several days.
Unbaked cookie dough balls freeze well for up to three months. To freeze, spread the dough balls out on a cookie sheet and place them in the freezer. When they are frozen, store them in plastic storage bags.
When you are ready to bake them, take out what you need and bake the frozen cookie dough balls for an extra minute, no need to thaw.
★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Easy Butter Pecan Cookies
Ingredients
- 1½ cups chopped pecans (6 ounces, 170 grams)
- 1 cup unsalted butter (2 sticks, 8 ounces, 230 grams), room temperature
- 1 cup light brown sugar (7 ounces, 213 grams), packed
- ½ cup granulated sugar (3.5 ounces, 106 grams)
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour (11 ounces, 312 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Toast pecans in a single layer on a baking sheet for 8 to 10 minutes. Set aside to cool.
- Beat butter in a large bowl using an electric mixer for one minute or until smooth and creamy. Add granulated sugar and brown sugar. Beat on high speed until light and fluffy.
- Add eggs and vanilla; beat on high speed until light and fluffy.
- Sift in baking soda and salt; beat on high speed until well incorporated.
- Add flour to butter/sugar mixture, and beat on low speed just until combined.
- Stir in the toasted chopped pecans until evenly disbursed.
- Cover the dough with plastic wrap or aluminum foil, and chill for at least three hours and up to three days. Do not skip this step.
- Preheat oven to 350°F.
- Line two large baking sheets with parchment paper or use silicone baking mats.
- Remove the cookie dough from the refrigerator. Scoop and roll balls of dough, about one and one-half tablespoons of dough each, into balls.
- Bake the cookies for 10 minutes (11 minutes for crispier cookies), until slightly golden brown around the edges. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow them to cool for five minutes on the cookie sheet. If the cookies are too puffy, gently press to flatten. Transfer to a wire rack to cool completely.
Darlene
These cookies are so good. Crispy on the edges and chewy inside. I am a big fan of roasted pecans and this recipe is a keeper.
Susan Barnes
These are really delicious. Toasting the pecans first really adds flavor. They took 13 minutes in my oven to be crisp around the edges and chewy in the centers. Ken agrees with Terrsy. These are keepers!