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Soft Butter Pecan Cookies

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  • Total Time: 2 hours 30 minutes
  • Yield: 24 cookies 1x

Ingredients

Units Scale
  • 1 1/2 cups (175 grams) chopped pecans, toasted
  • 1 cup (2 sticks/226 grams) unsalted butter, softened
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (312.5 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cornstarch

Instructions

  1. Toast the pecans: In a dry nonstick skillet over medium-low heat, toast the pecans just until fragrant. Set aside.
  2. Cream butter, sugar, and brown sugar together in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 2 minutes.
  3. Add eggs and vanilla and continue beating until light, about 2 more minutes.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and corn starch together.
  5. Add flour mixture and toasted pecans to the mixer bowl and mix just until combined.
  6. Divide into 24 balls and arrange on 2 baking sheets lined with parchment paper or Silpat liners.
  7. Cover tightly with plastic wrap and refrigerate for at least 2 hours.
  8. Preheat oven to 350°F (175°C) and bake 12-14 minutes or until the outer edges are lightly golden. the centers will still be shiny.
  9. Let cool several minutes on the baking sheets before transferring to a wire rack to cool completely.

Find it online: https://kitchenjoyblog.com/butter-pecan-cookies/