Butter Pecan Cookies


Butter Pecan Cookies

Soft, chewy, buttery biscuits blended with toasted pecans and the flavor of brown sugar

Maybe it's just me, but I think pecan butter is an underappreciated ice cream flavor. It's often overlooked and jogged with the "boring" ice cream crowd with a pistachio-raisin lump. And that is exactly why this cookie recipe is made today. It's salty, sweet, and rich in buttery flavor.

The pecans that make these cookies so great. The sweet and salty flavor of pecans is essential to its flavor. If you never toast the nuts before adding them to the recipe, you'll lose out on a lot. I already did the calculation yesterday. It is really much better


  • 1 cup chopped pecans

  • 7 tablespoons. unsalted butter

  • 1/3 cup granulated sugar

  • 1 cup brown sugar

  • 2 eggs

  • 1 tablespoon pure vanilla extract

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • a pinch of salt

  • Pecan halves at the top of each cookie


  1. Make sure your oven is preheated to 350°C and cover 2 baking sheets with parchment paper.
  2. Nextly, whisk butter, granulated sugar, & brown sugar with an electric mixer To mixture is lighlyt also creamy.
  3. Then add the eggs and vanilla extract and beat again for another 2 minutes. Immediately add flour, baking soda, salt and mix until well combined.
  4. When done, place balls, using a medium spatula, on prepared baking paper and add half a pecan on top of each biscuit. Bake until golden brown, about 10 to 15 minutes. 


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