Chewy Pecan Butter Cookies
These Chewy Pecan Butter Cookies are soft with a chewy texture, nice crisp edges, and exploding with pecan flavor! The incredible taste of butter pecan wrapped up cookie form!
Servings: 48 cookies
Ingredients
- 1 cup salted butter softened
- 1 cup brown sugar lightly packed
- 1 cup granulated sugar plus 2 tablespoons for topping cookies
- 1 cup pecan butter room temperature
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 cup pecans finely chopped or ground into panko crumb consistency
Instructions
- In a food processor, pulse pecans until finely ground like the consistency of panko crumbs or chopped into bits (whichevet texture you prefer).
- In a large mixing bowl or stand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy. About 3 to 4 minutes. Scraping bowl as needed. Add in eggs on at the time, mixing each until incorporated. Stir in vanilla and almond extracts. Mix in pecan butter.
- Stir in flour, baking soda, and baking powder. Then add in ground pecans and mix until just combined, not over mixed.
- Chill dough for at least 1 hour in the refrigerator.
- Preheat oven to 350°. Line a baking sheet with parchment paper or a silcone baking mat.
- Plan 3 tablespoons of sugar in a small bowl. Once the dough is well chilled, use a small cookie scoop to scoop up cookie dough. Roll in sugar to coat, then place on cookie sheet.
- Bake for 7 to 10 minutes or until the edges become a light golden color. If you have a convection setting I love the results on convection. Do not overbake. Let cookies rest on baking sheet for 5 minutes and then remove to a wire cooling rack
Notes
- Want more intense flavor toast pecans before adding them to the recipe.
- Make sure the dough is well chilled. It is so important to get a nice chewy center. It also doesn't allow the cookie to be too flat!
- Don't overbake them! When the cookies come out of the oven they should be a light golden brown, still soft in the middle. Let them cool on the baking sheet for 5 minutes, they will finish baking as they cool. This will keep your cookies soft and chewy. If you wait until the center is firm, the result will be an over-baked hard cookie.
Nutrition
Serving: 1cookie | Calories: 141kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 57mg | Potassium: 65mg | Fiber: 1g | Sugar: 9g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Find it online:
www.soulfullymade.com/chewy-pecan-butter-cookies/