Butter Pecan Cookies
Butter pecan cookies are simple cookies that deliver lots of flavor. With crunchy pecans and dark brown sugar, this cookie will melt in your mouth. A sprinkling of sea salt is the final touch that takes these cookies over the top.
Servings: 24 cookies
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1¼ cups dark brown sugar packed
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 cup pecans chopped and toasted
- flaked sea salt for sprinkling optional
Instructions
- Preheat oven to 350℉.
- Toast the pecans as directed in the notes below.
- In a medium size mixing bowl, whisk together the all-purpose flour, baking soda and salt. Set aside.1½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and dark brown sugar till fluffy. Scraping down the bowl as needed.½ cup unsalted butter, 1¼ cups dark brown sugar
- Beat in the egg and the vanilla extract.1 egg, 1 teaspoon vanilla extract
- Gradually add in the flour mixture. Stirring till just combined. Do not over mix.
- Stir in the chopped pecans by hand.1 cup pecans
- Drop by heaping tablespoon (or use a 1 ½ tablespoons cookie scoop) onto ungreased baking sheets, 2 inches apart. Bake at 350℉ for 11- 12 minutes. Just till the edges are golden brown. Don't over bake. If desired, sprinkle flaked sea salt over the hot cookies once they are removed from the oven.Let cool on the baking sheet a minute or two to set then transfer to a cooling rack.
Storing
- Once cooled, store the cookies in an airtight container for up to 3 days.
Notes
How to toast pecans - place the chopped pecans onto a cookie sheet and bake for ten minutes at 350℉. You might want to stir them halfway through cooking. When finished, remove from the oven and let them cool to room temperature before adding to the cookie dough.
For longer storage - once the cookies are completely cooled, place them in a single layer in a resealable freezer bag. Don't forget to write the date on the bag. Then place in the freezer for up to three months.