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A white scalloped plate piled with golden brown butter pecan cookies with chocolate chips and pecans
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Butter Pecan Cookie Recipe

This butter pecan cookie recipe uses toasted pecans, brown sugar, and vanilla for rich, chewy cookies with crisp edges.
Prep Time20 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 35 minutes
Servings: 60 cookies
Calories: 101kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup unsalted butter cold (plus 2 tbsp for pecans)
  • 1 cup chopped pecans
  • 1/2 cup granulated sugar
  • 1 1/2 cups packed brown sugar
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips or chunks

Instructions

  • In a small skillet, melt 2 tablespoons of butter over medium heat.
  • Add chopped pecans and toast, stirring frequently, for 4-5 minutes until fragrant and golden brown.
  • Remove from heat and let cool completely.
  • In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda. Set aside.
  • In the bowl of a stand mixer, cream the cold butter, granulated sugar, and brown sugar on high speed for 3-4 minutes until light and fluffy.
  • Add the egg and egg yolk, one at a time, beating after each addition. Mix in the vanilla extract.
  • Reduce the mixer speed to low and add the dry ingredients in 3 parts, mixing until just combined.
  • Fold in the buttered pecans and chocolate chips.
  • Scoop dough into 1-tablespoon-sized balls and place on a parchment-lined baking sheet.
  • Refrigerate for at least 1-2 hours.
  • When ready to bake, preheat oven to 350°F. Bake cookies for 10-13 minutes, or until edges are golden and centers are just set.
  • Let cool on the pan for 4-5 minutes before transferring to a wire rack.

Notes

How to Store

  • Room Temp: Keep your butter pecan cookies in an airtight container on the counter for up to 4 days. Make sure they're fully cooled before storing.
  • Freezer: Freeze baked cookies in a single layer on a baking sheet, then move them to a freezer bag once solid. They will keep for up to 3 months. Thaw at room temp before serving.
  • Tip: Warm the cookies in the microwave for about 10 seconds before eating. Y'all will thank me later!

Nutrition

Calories: 101kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 68mg | Potassium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 82IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 1mg