Description
These Ultimate Butter Pecan Cookies combine rich, buttery dough with toasted pecans, almond, and vanilla extracts. With a golden-brown exterior and soft, chewy center, they are perfect for any occasion.
Ingredients
1 cup unsalted butter, softened to room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 1/2 cups pecan halves, chopped
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Toast the pecans: In a skillet over medium heat, toast chopped pecans for about 4 minutes until fragrant and slightly darker. Set aside to cool.
- Cream the butter and sugars: In a stand mixer or with a hand mixer, beat together the softened butter, dark brown sugar, and granulated sugar on medium speed for 2 minutes until airy and fluffy.
- Add the eggs and extracts: Add eggs, vanilla extract, and almond extract to the butter mixture, and mix on low speed until combined.
- Prepare dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Incorporate the pecans: Gently fold the toasted pecans into the dough, saving a handful for topping the cookies.
- Shape the dough: Scoop about 2 tablespoons of dough for each cookie, rolling into balls and placing them on the prepared baking sheets. Press a few reserved pecans on top of each dough ball.
- Bake: Bake for 9-11 minutes, or until edges are golden and centers are soft.
- Cool: Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Substitute walnuts or hazelnuts for pecans if preferred.
- Add chocolate chips for a chocolate-pecan variation.
- For a spiced version, add cinnamon or nutmeg to the dough.
- Freeze dough for up to 3 months; bake from frozen for about 12 minutes.
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
