Butter Pecan Cookies Recipe

Freshly baked cookies are regularly at the top of the list when it comes to favorite treats, and it's easy to see why. Portion-sized and endlessly versatile, cookies can be adapted to whatever flavor you're craving. Recipe developer Erin Johnson explains, "I love butter pecan ice cream and wanted a recipe to mimic that flavor," and that's exactly what she did. These butter pecan cookies are the solid version of the popular ice cream flavor, and chances are, they'll soon become a part of your regular baking routine. 

Johnson describes the final result as being "a thin and chewy cookie," so you'll be able to enjoy a few at a go. Thankfully, her recipe makes four dozen cookies, so you'll be able to have a stash of these delicious goodies around. There's nothing complicated with this recipe, and Johnson confirms, "These are very simple, almost impossible to mess up!" For maximum flavor, she opts to bake the pecans in the oven with butter before mixing them into the batter, a step you will not regret. So tie on your apron, and start baking!

Start off by gathering the ingredients required for these cookies. Most are baking staples, but you might need to grab a few extra items at the grocery store. First, you'll need some chopped pecans, although Johnson remarks, "You could sub walnuts if you're looking for a different option." Next, you'll need some butter to sprinkle over the pecans while they bake, and more for the cookie dough. Also for the batter, you'll need white granulated sugar, brown sugar, eggs, vanilla, flour, cornstarch, baking soda, and salt. The two sugars make a great combination, pairing wonderfully with the buttery pecans. Finally, extra pecans to press into the surface of each cookie before baking are optional.

You might be tempted to skip this next step and toss the raw pecans into the batter, but don't! It sets these cookies apart from the rest of the recipes. Delicious roasted buttery pecans will significantly enhance each bite, and it really doesn't take much effort. 

Simply preheat the oven to 300 F, and line a baking sheet with parchment paper. Spread the pecans across the surface, and chop up 2 tablespoons of butter into small cubes. Place the butter cubes over the pecans, and once the oven reaches temperature, pop the baking sheet onto a rack. Set the timer to bake for 15 minutes, stirring the pecans every five minutes so that they roast evenly. Once the time is up, remove the tray from the oven, and set the pecans aside.

Increase the oven temperature to preheat at 350 F. Next, you'll get to work mixing up the ingredients for the cookie dough. Set out a large mixing bowl, and add in the rest of the butter and both sugars. Cream the ingredients together until they are smooth, then crack the eggs into the bowl and splash in the vanilla. Keep mixing the contents until they are combined.

Now, take a medium-sized bowl, and pour in the remaining dry ingredients: flour, cornstarch, baking soda, and salt. Whisk them together so that everything is evenly distributed. Then, slowly begin to add the flour mixture to the butter mixture. Add a bit, and then stir the contents to combine before adding more of the dry mixture. Continue until the dough is fully blended, then stir in the roasted pecans.

Once the dough is ready, prepare your baking sheets by lining them with parchment paper or silicone. Since the recipe makes four dozen cookies, you'll probably need to bake them in batches. Use a small cookie scoop or a spoon, and scoop approximately 2 teaspoons worth of batter per cookie. If you can't get enough of pecans, press half a nut or some chopped bits onto the top of the cookies.

Your oven should be at 350 F now, so pop your baking sheets onto a rack, and bake the cookies for nine to 12 minutes. Johnson suggests checking for golden brown coloring on the sides, and baking them a few minutes longer if you like your cookies extra crispy. Once they're baked to your liking, remove the tray from the oven, and let it sit for three minutes before transferring the cookies to a wire rack to cool down further.

As soon as you're sure you will not burn your tongue, go ahead and dig in! These cookies are obviously delicious by themselves, but they'd also be great with a glass of milk or a warm beverage like coffee or tea. Or, try Johnson's decadent suggestion: "I love to use these to make ice cream sandwiches or to crumble on top of vanilla ice cream." She recommends storing them in an airtight container for up to a week — if they even last until then!