Chewy Butter Pecan Cookies – Rich, Nutty & Irresistible
Introduction
If you’re a fan of buttery, nutty flavors, these Chewy Butter Pecan Cookies are about to become your new favorite. With toasted pecans folded into a soft, chewy cookie base, they deliver the perfect balance of crunch and melt‑in‑your‑mouth texture. These cookies are cozy, indulgent, and ideal for holidays, bake sales, or simply enjoying with a cup of coffee.
Unlike ordinary cookies, the pecans are toasted first to bring out their deep, caramelized flavor, which pairs beautifully with the buttery dough. The result? A cookie that’s rich, chewy, and packed with nutty goodness.
Why You’ll Love This Recipe
Chewy texture: Cornstarch keeps the cookies soft and tender.
Nutty flavor: Toasted pecans add depth and crunch.
Easy to make: Simple ingredients, no chilling required.
Crowd‑pleaser: Perfect for gifting or sharing at gatherings.
Ingredients
Dry Ingredients
2 ½ cups all‑purpose flour
1 tsp cornstarch
1 tsp baking soda
½ tsp salt
Wet Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
Mix‑Ins
1 ½ cups pecans, chopped and toasted
Step‑by‑Step Instructions
Step 1: Toast the Pecans
Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Cool before adding to dough.
Step 2: Prepare the Dough
In a medium bowl, whisk flour, cornstarch, baking soda, and salt.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, followed by vanilla extract.
Gradually add dry ingredients to wet mixture, mixing until just combined.
Step 3: Add Pecans
Fold toasted pecans into the dough.
Step 4: Scoop & Bake
Scoop dough into rounded tablespoons and place on parchment‑lined baking sheets.
Bake 10–12 minutes, until edges are golden but centers remain soft.
Cool on baking sheet for 5 minutes before transferring to wire racks.
Tips & Tricks
Extra flavor: Add a pinch of cinnamon to the dough.
Thicker cookies: Chill dough for 30 minutes before baking.
Storage: Keep in airtight container up to 5 days.
Freeze: Freeze dough balls for up to 2 months; bake straight from freezer.
Variations
Chocolate Pecan Cookies: Add ½ cup chocolate chips.
Maple Twist: Replace vanilla with maple extract for a cozy flavor.
Salted Caramel Pecan: Drizzle baked cookies with caramel and sprinkle with sea salt.
Holiday Version: Add white chocolate chips and dried cranberries for festive flair.
Serving Ideas
Pair with coffee or hot cocoa.
Stack on a dessert platter for parties.
Wrap in cellophane bags for gifting.
Serve warm with vanilla ice cream.
FAQs
Q: Can I use unsalted pecans?
Yes, but toasted salted pecans add extra flavor.
Q: Can I make these gluten‑free?
Yes, use a 1:1 gluten‑free flour blend.
Q: Do I need to toast the pecans?
It’s highly recommended—toast brings out their nutty depth.
Recipe Details
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Final Thoughts
These Chewy Butter Pecan Cookies are rich, nutty, and perfectly chewy. With toasted pecans and buttery dough, they’re a timeless treat that feels both comforting and indulgent. Whether you bake them for family, friends, or yourself, they’ll quickly become a staple in your cookie rotation.