Toasted pecans magically marry with a tender-crisp, buttery, not too sweet, almost shortbread-like consistency to make this Butter Pecan Cookies Recipe. Is there any more superlatives I can throw at this cookie?!? Topped with candied pecans, these cookies are a sweet, salty, buttery bite of delight!
I’m truly an honest believer that quality ingredients can make a recipe. This is the perfect example of that. The list isn’t extensive or complicated, but the results truly are extraordinary.
There are several things that make this cookie memorable, a little outside the ordinary, and definitely worth repeating!
- Toasted pecans. Who knew that this simple step was such a flavor-maker!
- Butter. And more than a smidge. Wink wink.
- Candied Pecan Topping. Sounds ways more complicated then how simple it is.
- Classic, quality pantry staples put together in just the right way.
How to make this Butter Pecan Cookie Recipe
Begin by toasting your pecans.
This is as simple as spreading them out on a large cookie sheet and baking them for 8 minutes. That’s it. But it imparts SUCH an amazing flavor enhancement!
Next, cream butter until it is light and fluffy.
Add brown and white sugars for even more flavor.
Beat in eggs, vanilla, and almond extract.
In batches, add the dry ingredients of flour, cornstarch, salt, baking soda, and baking powder.
Stir in the toasted pecans.
Chill for a bit so the cookies have a chance to meld in flavor and so that when they bake, they come out perfectly tender-crisp and fluffy.
To make the Candied Pecan Topping, heat sugar with a pinch of salt in a sauce pan until it melts. Stir in toasted pecans and then spread out to cool. Heating the sugar basically turns it into liquid caramel and coats the pecans in a crisp, sweet coating.
Scoop a bit of cookie dough into your palm, roll it, and press the top of the ball into the Candied Pecan Topping.
Press a pecan half into the dough ball and then bake it to golden glory!
If you love Toasted Pecans as much as I do, try a few of my other favorite recipes:
- EASY PUMPKIN MUFFINS WITH PECAN STREUSEL
- SLOW COOKER SWEET POTATO CASSEROLE (WITHOUT MARSHMALLOWS!)
- GERMAN CHOCOLATE SHEET CAKE RECIPE
- EASY CARROT SHEET CAKE RECIPE FROM SCRATCH
- PUMPKIN PECAN CUSTARD BREAD PUDDING
If you’ve tried my Butter Pecan Cookies Recipe or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!
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Butter Pecan Cookies Recipe
- 3 cups all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups pecans, toasted and chopped
Candied Pecan Topping
- 1.5 cups pecans, toasted and chopped
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 48 pecan halves – untoasted
- Preheat the oven to 375 degrees.
- Place the pecans from the cookie batter and the Candied Pecan Topping on a large baking sheet and bake for 8 minutes until deeper gold and fragrant.
- Using a stand mixer or hand mixer, beat the butter for 2 minutes on medium high until light in color and texture.
- Add the brown sugar and white sugar and continue to beat on medium high for 1 additional minute.
- Add the eggs, vanilla extract, and almond extract.
- In a medium mixing bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder.
- Add one-third (1/3) of the dry flour mixture to the wet ingredients and beat just until combined. Repeat 2 other times until all of the dry ingredients are combined.
- Stir in 2 cups of toasted, chopped pecans into the cookie batter.
- Chill in the refrigerator for 1 hour or for 30 minutes in the freezer.
Candied Pecan Topping
- Heat the sugar and salt in a medium sized sauce pan on a medium high heat. Do not stir it, but keep a close watch on it. You can shake the pan gently to redistribute the melting sugar, but again, don't stir. When the sugar melts and turns a liquid gold, quickly stir the pecans into the caramel/melted sugar and turn off the heat.
- Do not leave the pecans in the pan too long, as they can burn quickly.Spread the caramel covered pecans in a layer one pecan deep if possible on a sheet of foil sprayed with non-stick spray to cool.
- Chop the candied pecans into pea-size or smaller pieces as soon as the candied pecans have cooled and place on a large plate.
- Using a standard size cookie scoop, collect the dough and then pat/roll into a ball. Firmly place the top of the dough ball onto the candied pecan pieces to collect a layer that will adhere to the cookie. Place onto the cookie sheet and press a pecan half into the center of the cookie dough ball.
- Bake for 8-10 minutes until the bottom of the cookie is light brown and the center is set.