I can’t stop snacking on these soft and chewy butter pecan cookies. I had a feeling I’d like ’em because I’m a fan of butter pecan ice cream, but these cookies were baked with brown sugar to give them a caramel-like flavor, making them one of my new favorite cookies. I’m thinking they would make an excellent addition to a holiday dessert spread. Maybe next Thanksgiving I’ll wrap up individual packs of these cookies to give out as take-home gifts. OR you could really take it over the top and fill these cookies with a scoop of vanilla to make a pecan pie ice cream sandwich. But in the meantime, enjoy the flavor of these buttery cookies with toasted pecans and brown sugar.
Start by toasting your chopped pecans for 15 minutes. If you haven’t toasted nuts before, you’re missing out. It’s such an easy way to add so much extra flavor.
Whisk together the all purpose flour, cornstarch, baking soda and salt.
Beat your softened butter until smooth and creamy. This is a butter pecan cookie, so we are using 2 sticks of butter here. The flavor of the butter really comes through in this recipe so use a high quality favorite. Add in both types of sugar, beat, and add in the eggs and vanilla. Mix everything together until nicely combined.
Gradually add in the flour mixture on low speed until just combined. Mix in the toasted pecans for no more than 10 seconds or by using a spatula. The dough should be pretty thick.
Now here’s the hard part. Cover up the dough and let it chill for at least 3 hours. Chilling is mandatory for this recipe because of the amount of butter we used. If it doesn’t chill properly, you might have a melted cookie pancake in the oven. I just stuck my dough in the fridge overnight and baked up the cookies in the morning.
After the dough has been chilled, let it come to room temperature for 20-30 minutes (mine took 30). This will help with the scooping and rolling. Scoop out about 1 tablespoon worth of dough, roll it into a ball with your hands, then coat it in some granulated sugar to make it pretty and sugary sweet.
Bake at 350 for 12-13 minutes, or until golden brown around the edges. Let the cookies set on the hot pan for 5 minutes before transferring to a wire rack to cool completely. Store covered at room temperature for up to 1 week.