One of my mom’s favorite flavors of ice cream is butter pecan. One of my dad’s favorite pies is pecan pie. I think it’s safe to say that I grew up with pecans. One of my goals when I started baking, was to perfect my dad’s pie recipe. Now he uses mine! I never got around to making butter pecan ice cream (that’s next on my ice cream list), but I think I’ve come close with these butter pecan cookies.
They are buttery and crunchy on the outside, chewy on the inside, just the way I like them. I found myself wanting to eat ice cream with the cookies, so I took one (or three), put them in the microwave for a few seconds then topped it with the ice cream. Oh my, it was delicious!
Butter Pecan Cookies
- 1 ½ cups pecans , coarsely chopped
- 1 cup unsalted butter , room temperature
- ½ cup sugar
- 1 cup packed dark brown sugar (or light if you prefer)
- 2 large eggs , room temperature
- 2 teaspoons vanilla
- 2 ½ cups flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
In a 300°F oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.
In a large bowl using beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toasted chopped pecans, mix on low for about 5-10 seconds until evenly distributed. Cover dough with plastic wrap and chill for at least 3 hours. Chilling is mandatory for this cookie dough.
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. This makes the cookie dough easier to scoop and roll.
Preheat oven to 350°F. Line two large baking sheets with parchment. Scoop and roll balls of dough, about 1 tablespoon of dough each, into balls and place 1 inch apart on the pan. Bake the cookies for 10 minutes (11 minutes for crispier cookies), until slightly golden brown around the edges. Transfer to cooling rack to cool completely.
Adapted from sally's baking addiction