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    Home » Dessert Recipes » Cookie Recipes

    Butter Pecan Cookies

    Published: Nov 2, 2022 Last updated: Nov 2, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Buttery cookies rolled in toasted pecans with crispy edges and chewy center, this cookie recipe is perfect for the holidays and Christmas cookie platters.
    Butter Pecan Cookies Featured Image.
    Butter Pecan Cookies Pin image.

    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.

    Hero Image Butter Pecan Cookies.

    ❤️ 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

    As an Amazon Associate I earn from qualifying purchases.

    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.

    Pure vanilla extract

    All-purpose flour

    Baking powder

    Salt

    🔪 Instructions

    1. 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.
    2. In a large mixing bowl, using a hand mixer, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla.
    3. 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.
    4. 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.
    5. Roll cookie dough balls in toasted pecans, pressing nuts into dough. Place 2 in. apart on parchment lined baking sheets.
    6. Beat egg white until foamy. Dip the bottom half of pecan in egg white, then gently press one into each ball.
    7. 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.
    8. 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.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    Butter Pecan Cookies Featured Image.

    Butter Pecan Cookies

    Shelby Law Ruttan
    Buttery cookies rolled in toasted pecans with crispy edges and chewy center, this cookie recipe is perfect for the holidays and Christmas cookie platters.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Desserts
    Cuisine American
    Servings 24
    Calories 228 kcal

    Equipment

    • Large bowl
    • Parchment Paper
    • Non-stick cookie sheet
    • Small cookie scoop
    • Wire rack

    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.

    Notes

     
     

    Nutrition

    Calories: 228kcalCarbohydrates: 19gProtein: 3gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 28mgSodium: 216mgPotassium: 78mgFiber: 1gSugar: 9gVitamin A: 254IUVitamin C: 0.1mgCalcium: 51mgIron: 1mgNet Carbohydrates: 17g
    Keyword Butter Pecan Cookies
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Cookie Recipes

    • Gluten Free Peanut Butter Cookies
    • Air Fryer Eggnog Cookies
    • Red Velvet Peppermint Thumbprints
    • Coconut Crunch Cookies

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Cynthia B

      December 17, 2022 at 3:31 pm

      Is the recipe baking powder or baking soda? The ingredients say baking powder, however, the instructions say baking soda. Which is it?

      Reply
      • Shelby Law Ruttan

        December 18, 2022 at 2:29 pm

        It would be baking powder. My apologies, I typed in the wrong word when writing out the recipe.

        Reply
    2. Kitchen Belleicious

      December 19, 2011 at 1:30 pm

      love nuts in my cookies and these look amazing! So chewy and yet slightly crispy. the perfect combo!

      Reply
    3. Aggie

      December 16, 2011 at 4:24 am

      Oh my goodness, these are my kind of cookies! Love them!

      Reply
    4. Barbara Bakes

      December 15, 2011 at 7:39 pm

      I'm a fan of both Shelby and Kathleen, so this post seemed like a twofer. The cookie looks fabulous!

      Reply
    5. Mari @ Mari's Cakes

      December 15, 2011 at 5:24 pm

      They must be absolutely delicious! Thanks for the recipe!

      Reply
    6. honeyb

      December 15, 2011 at 12:52 pm

      Those cookies look great! I love anything nutty. 😉

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    40 shares