Butter Pecan Cookies

Updated at: Fri, 29 Sep 2023 20:14:18 GMT

Step 1

3/4 cup (123g) finely chopped pecans

Step 2

2 tbsp salted butter, melted

Step 3

3/4 cup (168g) unsalted butter, room temperature

Step 4

3/4 cup (168g) packed light brown sugar

Step 5

2 tsp vanilla extract

Step 6

1 egg

Step 7

2 cups (260g) all purpose flour

Step 8

1 tsp baking soda

Step 9

1 tsp cornstarch

Step 10

1/2 tsp salt

Step 11

1. Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.

Step 12

2. Combine the melted butter and pecans in a medium sized bowl and toss to coat.

Step 13

3. Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.

Step 14

4. Set pecans aside to cool.

Step 15

5. To make the cookie dough, cream the butter and brown sugar together until light and fluffy, about 3-4 minutes.

Step 16

6. Add the vanilla extract and egg and mix until well combined.

Step 17

7. In a separate bowl, combine the flour, baking soda, cornstarch and salt. Add the dry ingredients to the butter mixture and mix until well combined.

Step 18

8. Stir in the cooled pecans.

Step 19

9. Make balls of cookie dough about 2 tablespoons in size.

Step 20

10. Place the balls of cookie dough onto the lined cookie sheet and bake for 7-10 minutes. Cookies will spread a bit and may look a little undercooked when you remove them, but they’ll continue to cook and firm as they cool.

Step 21

11. Remove the cookies from the oven and allow to cool on the cookie sheet for 3-5 minutes, then remove to a cooling rack to finish cooling.

Step 22

12. Once cooled, store cookies in an air tight container for 3-5 days. Cookies are even better the second day after making them.

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