5.0 from 3 votes
Get the Recipe: Pecan Cookies
These pecan cookies are buttery, sweet and delicious! They contain butter pecans in the dough. These cookies have golden chewy edges and a soft gooey center. They are incredibly flavorful!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 18 cookies
Calories: 299 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Butter Pecans
- 2 tbsp unsalted butter
- 1 ⅔ cups Chopped Pecans
Cookie Dough
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ½ cups flour all purpose or gluten free
- 1 tsp baking soda
- pinch sea salt optional
Instructions
- First, make butter pecans. Add butter and pecans to a skillet over low medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until lightly toasted.
- Once toasted, place pecans on a paper towel to soak up excess butter.
- Then, make cookie dough. In a large mixing bowl, add butter, light brown sugar and white sugar. Mix on high until completely combined and no clumps of butter remain.
- Then, add in eggs and vanilla. Mix to combine.
- Add in flour, baking soda and sea salt. Stir to combine.
- Fold in butter pecans.
- Place plastic wrap over bowl. Refrigerate for at least 1 hour up to overnight.
- After chilling, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Roll dough into 1 inch balls. Place on lined pan. Sprinkle white sugar on top if desired.
- Bake for 8 to 10 minutes or until edges are golden and the cookies are barely set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully removing.
Cup of Yum
Notes
- Keep a close eye on the pecans while toasting. They can easily burn.
- Be sure to cool the pecans on paper towels. This soaks up excess butter.
- Use room temperature butter for the cookie dough. Do not use melted butter.
- When mixing dough, be sure no clumps of butter remain.
- Do not skip the dough chilling step. I tested this recipe without it and the cookies flattened too much.
- Sprinkle cookie dough balls with sugar before baking. This gives them a little extra touch!
- Do not bake too long. Cookies may look a little gooey in the middle but will firm up slightly as they cool.
- Store cookies covered at room temperature for up to 3 days.
- Freeze for 1 month if needed.
Nutrition Information
Calories
299kcal
(15%)
Carbohydrates
36g
(12%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.002g
Cholesterol
18mg
(6%)
Sodium
74mg
(3%)
Potassium
168mg
(5%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
32IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 299
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 18mg | 6% |
| Sodium | 74mg | 3% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.