Butter Pecan Cookies are a delicious cookie rolled in chopped butter pecans that have been toasted in the oven bring the buttery nutty flavor to the next level.
❤️ Why you'll love it
Delicious pecan flavor, crispy edges, and chewy centers: you will enjoy the buttery toasty flavor of the pecans around the outside of these thick chewy cookies with browned crispy edges.
A great recipe for holiday cookie exchange: butter pecan cookies make a great addition to the holiday christmas cookies platter
🥘 Ingredients
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Chopped pecans and pecan halves
Butter: use salted butter that has been brought to room temperature
Light brown sugar: light brown is best for this recipe, but dark brown sugar can be used to intensify flavor.
Large eggs: egg will need to have the yolk and white separated for this recipe.
🔪 Instructions
- Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Remove from oven and set aside to cool.
- In a large mixing bowl, using a hand mixer, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla.
- In another large bowl, stir together flour, baking soda, and salt. Gradually add flour mixture to the butter mixture until well combined. Cover dough with a lid or plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375 degrees F. Remove cookie dough from fridge and using a 2 tablespoon sized cookie scoop, portion dough and roll into ball shapes.
- Roll cookie dough balls in toasted pecans, pressing nuts into dough. Place 2 in. apart on parchment lined baking sheets.
- Beat egg white until foamy. Dip the bottom half of pecan in egg white, then gently press one into each ball.
- Place pecan half, flat side down on tops of the cookies. Place balls of dough on prepared baking sheet and bake for 10-12 minutes or until cookies are golden brown.
- Cool 2 minutes on baking sheet, transfer cookies to cooling rack to cool completely.
🥄 Equipment
Large bowl
Parchment paper
Cookie sheet
2 tablespoon cookie scoop
Wire rack
🥫Storage
Store cookies in an airtight container on the counter up to 1 week.
Freeze: freeze cookies in an airtight freezer safe container up to 3 months.
📖 Variations
- Stir in 1 cup milk chocolate, white chocolate chips, or toffee bits to the cookie dough.
- Use half white sugar and half brown sugar in place of brown sugar for a lighter crisper cookie.
- Sprinkle cookie dough balls with a pinch of sea salt before baking.
💭 Tips
- Be sure to dip only the bottom of the pecan half into the egg white, don't fully submerge the nut. Any egg white on top of the pecan half will not be eye appealing when baked.
📚 Related Recipes
These Bacon Pecan Stuffed Mushrooms are great holiday appetizers.
These Coconut Crunch Cookies have crispy edges, chewy centers, and are packed with coconut and chocolate and a hint of almond flavor.
🍽 Serve with...
Serve cookies with a scoop of your favorite ice cream sandwiched between two cookies, or with a glass of cold milk.
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📖 Recipe
Butter Pecan Cookies
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1¾ cups chopped pecans
- 1 cup butter , softened
- 1 cups packed light brown sugar
- 1 large egg , separated
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup pecan halves
Instructions
- Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently.
- Set aside to cool.In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla.
- Gradually add flour, baking powder and salt and mix well. Cover and refrigerate for 1 hour or until easy to handle.
- Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy.
- Dip the bottom of pecan halves in egg white, then gently press one into each ball. (If you get the foamy egg white on the top of the pecan it with remain after baking and not be attractive)
- Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Cynthia B says
Is the recipe baking powder or baking soda? The ingredients say baking powder, however, the instructions say baking soda. Which is it?
Shelby Law Ruttan says
It would be baking powder. My apologies, I typed in the wrong word when writing out the recipe.
Kitchen Belleicious says
love nuts in my cookies and these look amazing! So chewy and yet slightly crispy. the perfect combo!
Aggie says
Oh my goodness, these are my kind of cookies! Love them!
Barbara Bakes says
I'm a fan of both Shelby and Kathleen, so this post seemed like a twofer. The cookie looks fabulous!
Mari @ Mari's Cakes says
They must be absolutely delicious! Thanks for the recipe!
honeyb says
Those cookies look great! I love anything nutty. 😉