Soft and Fudgy Butter Pecan Cookies

written by Yummy Team 21st September 2019

Happy Pecan Cookie day! We like to believe every day is cookie day but today celebrates this simple cookie filled with the nutty and earthy goodness of pecans. Put aside the store-bought packet and get your apron on because the only way to celebrate this day is with a homemade batch straight from your oven. You might want to make a large batch because your neighbours will be knocking on your door for their share!

Serves: 20 Prep Time: Cooking Time:


1 and 1/2 cups chopped pecans
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 and 1/2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt


  1. Toast chopped pecans in an oven preheated to 150°C for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute until completely smooth and creamy.
  3. Add the granulated sugar and brown sugar and beat until fluffy and light in colour. Beat in eggs and vanilla on high speed.
  4. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. Slowly mix into the wet ingredients until combined. Add the toasted chopped pecans, mix on low for about 5-10 seconds until evenly distributed. Cover dough tightly with aluminium foil or plastic wrap and chill for at least 3 hours and up to 3 days.
  5. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes.
  6. Preheat oven to 180°C. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  7. Once chilled, the dough might be slightly crumbly but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls.
  8. Bake the cookies for 11-12 minutes (13 minutes for crispier cookies), until slightly golden brown around the edges.
  9. The baked cookies will look extremely soft in the centres when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

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