Toasted Butter Pecan Cookies

If you like this recipe, please share!

Every year during the holidays I’m inspired to try new recipes. Especially cookie recipes. My dad’s favorite ice cream flavor was butter pecan so I thought, why not try a cookie with similar flavors. Well, this cookie was a complete and total win! Unfortunately, or maybe fortunately, it only makes 2 dozen cookies. I really don’t need to eat too many of them but they are addicting. Not too sweet with a nice crispy texture.

This is my favorite cookie of the 12 Days of Christmas Cookies. I’ve really never had a cookie anything like it. I can’t believe it’s Day 4 of the 12 Days of Christmas Cookies, already! Don’t forget to check out my blogger friends cookie recipes below.

Print Recipe Save Recipe Saved! Pin Recipe

Toasted Butter Pecan Cookies

Toasted butter pecan cookies are a delicious addition to any cookie tray.

5 from 2 votes

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Desserts and Sweets

Cuisine: American

Keyword: baking, Cookies, pecans

Author: Ellen Folkman

Equipment

• Millican Pecan Pecans

Cook ModePrevent your screen from going dark

Ingredients

• 3/4 cup chopped pecans toasted
• 1/2 cup unsalted butter at room temperature
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup flour

For topping:

• 1/2 cup chopped pecans toasted
• 1/4 cup sugar

Instructions

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
• In a small frying pan melt 1 tablespoon butter. Add chopped pecans and gently toast over low heat, stirring frequently. Remove from pan and set aside to cool.
• In a small bowl combine 1/4 cup sugar and 1/2 cup toasted pecans. Stir well and set aside.
• Using a stand mixer combine butter and sugar in mixing bowl until light, about 2 minutes.
• Beat in flour, vanilla and salt, scraping down sides of bowl, just until dough comes together. Fold in pecans.
• Using a 1 inch cookie scoop, roll in to a ball. Roll balls in pecan sugar mixture and set on parchment lined baking sheet. Gently flatten with bottom of glass.
• Bake until golden, about 12 - 15 minutes.
• Cool cookies on cooling rack.

Recipe Notes

Toast all the pecans together, then divide for the recipe and the topping.

Eggnog Biscotti from Making the Most of Naptime
German Gingerbread Cookies from Cooking With Carlee
Jumbo Brownie Cookies from Jolene’s Recipe Journal
Lebkuchen from A Day in the Life on The Farm
Toasted Butter Pecan Cookies from Family Around the Table