Description

These easy Butter Pecan Cookies are thick, golden, and buttery treats filled with warm vanilla flavor and loaded with sweet, glazed pecans. Perfectly crisp on the edges and soft in the center, these melt-in-your-mouth cookies make a delightful snack or dessert, especially enjoyed with a cup of coffee. They combine the richness of real butter with the crunch of buttered pecans for an irresistible, new favorite cookie.

Ingredients

For Buttered Pecans:

3 tablespoons butter
2 cups pecan halves
1 tablespoon sugar

For Cookies:

2½ cups all-purpose flour (spooned and leveled)
½ teaspoon salt
1 cup butter, softened
1 cup sugar
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
2 cups buttered pecans (set aside some pecan halves for topping each cookie)
Sea salt (optional)

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Instructions

Prepare Buttered Pecans: In a medium skillet over medium-high heat, melt the butter. Add pecan halves and sugar, stirring constantly until the pecans become glazed, about 3-4 minutes. Remove from heat and let cool for 10 minutes. Set aside some pecan halves to top cookies later, then finely chop the rest and set aside.
Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper; set aside.
Mix Butter and Sugar: In a large mixing bowl, beat the softened butter on medium speed until light and fluffy, about 2 minutes. Add sugar and vanilla extract, continuing to beat until the mixture is lighter and fluffy, another 2-3 minutes.
Add Eggs: Add the egg and egg yolk to the butter mixture and beat on low speed just until combined to avoid overmixing.
Add Dry Ingredients and Pecans: Gradually add the flour and salt to the wet mixture, beating on low speed just until combined. Fold in the chopped buttered pecans thoroughly.
Form Cookies: Using a rounded tablespoon or cookie scoop, drop cookie dough balls about 2 inches apart onto the prepared baking sheet. Optionally, press a whole butter pecan half on top of each cookie dough ball.
Bake Cookies: Bake in the preheated oven for 9-12 minutes, or until the edges are lightly browned. For larger cookies, increase dough size to about 3 tablespoons and bake for 14-16 minutes, checking for lightly browned edges.
Cool Cookies: Let cookies cool on the baking sheet for 3 minutes before transferring them to a cooling rack to cool completely. Optionally sprinkle with a pinch of sea salt immediately after baking.

Notes

To achieve bakery-style larger cookies, roll 3 tablespoons (about 60 grams) of dough for each cookie and bake longer, around 14-16 minutes, watching for lightly browned edges. This makes approximately 16 cookies.
Press a pecan half on each cookie dough ball before baking, or place it on cookies immediately after baking while they cool so it sticks.
Sprinkle a small pinch of sea salt on cookies after baking to enhance the sweet and salty flavor contrast.
Cookie dough can be prepared ahead by covering and refrigerating for up to 3 days. Allow dough to come close to room temperature before scooping and baking.
Store baked cookies airtight at room temperature for up to 5 days, or freeze for up to 3 months.