Soft cookies are my jam, and these Pecan Butter Cookies are AMAZING – soft, chewy and FULL of nutty flavor. While pecans may be a fall or Thanksgiving treat, these cookies are delicious and versatile enough to make year round (and I will!).
Welcome back to #FallFlavors week. If you missed me earlier this week, I kicked off the week with a sweet apple cocktail, named after a gangers – the Jack Rose Cocktail. But today, we’re turning towards dessert.
I love nothing more than a soft cookies. Crunchy cookies? I can skip those, unless I’m making biscotti for dunking in my afternoon cup of coffee or tea. But a soft cookie? Irresistible! These Peanut Butter Chocolate Chip Cookies with Sea Salt are a longtime favorite of mine – soft, with that amazing salty-sweet combo…. but there’s something about pecans than make me think of fall and Thanksgiving time. These Pecan Butter Cookies are a delightful spin on a classic peanut butter cookies.
Keep reading for the recipe, but before you get to the recipe, check out today’s #FallFlavors recipes from some of my food blogger friends. You can also follow the Favorite Fall Recipes Facebook group and Favorite Fall Flavors Pinterest board for more fall inspiration and drool-worthy photos.
- Cranberry Orange Bourbon Cocktail from Family Around The Table
- Orchards be Dram-ed Cocktail from The Spiffy Cookie
Breakfasts and Breads:
- Apple Pie Pancakes from Magical Ingredients
- Instant Pot Pumpkin Applesauce from An Affair from the Heart
- Pumpkin Chocolate Chip Scones from Hezzi-D’s Books and Cooks
- Pumpkin Spice Oatmeal from Jolene’s Recipe Journal
Mains and Sides:
- Chicken Parm Stuffed Spaghetti Squash from A Kitchen Hoor’s Adventures
- Chicken Sausage with Apples from Cheese Curd In Paradise
- Roasted Whole Butternut Squash from Jen Around the World
- Sauerkraut with Tomato Sauce from Palatable Pastime
- Air Fryer Candied Walnuts from Devour Dinner
- Caramel Apple Pie from Sweet Beginnings
- Easy Apple Pie Cake from A Little Fish in the Kitchen
- Instant Pot Apple Cinnamon Cheesecake from Blogghetti
- Pumpkin Bread Pudding from Hostess At Heart
- Old Fashioned Ritz Pie from Art of Natural Living
- Pecan Butter Cookies from Books n’ Cooks
- Pecan Pie Bars from Best Cookie Recipes
Recipe Notes for Pecan Butter Cookies:
- This recipe calls for a cup of pecan butter, which is not exactly a pantry staple. A jar of Millican Pecan Butter (affiliate link) was almost the perfect size for this recipe – I had almost no leftovers.
Pecan Butter Cookies
Soft cookies are my jam, and these Pecan Butter Cookies are AMAZING - super soft, chewy and FULL of nutty flavor. While pecans may be a fall or Thanksgiving treat, these cookies are delicious and versatile enough to make year round.
- 1 c. pecans finely chopped or ground into panko crumb consistency (see notes)
- 1 c. unsalted butter at room temperature
- 1 c. light brown sugar lightly packed
- 1 1/4 c. granulated sugar divided
- 2 large eggs at room temperature
- 1 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 1 c. pecan butter at room temperature 1 8-oz. jar Millican Pecan cookie butter
- 2 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- 3/4 tsp. baking powder
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar and 1 c. granulated sugar on medium speed until light and fluffy, about 4 minutes. Reduce speed to low and mix in eggs, one at a time. With the mixer still running, add vanilla and almond extracts.
Scrape down sides of the bowl and return mixer to medium-low speed. Mix in pecan butter. When fully incorporated, reduce speed to low and add flour, baking soda and baking powder. When almost combined, add chopped pecans. Scrape down sides of the bowl and ensure all ingredients are thoroughly mixed.
Refrigerate dough for at least an hour. (If refrigerating overnight, cover tightly with plastic wrap).
When ready to bake, preheat oven to 350F. Line two baking sheets with parchment paper and set aside. Place remaining 1/4 c. granulated sugar in a shallow bowl.
Remove dough from fridge. Use a standard sized cookie scoop to portion out dough. Roll between clean palms to create balls, and roll each ball of dough in granulated sugar and place on prepared baking sheets, at least 2 inches apart.
Bake in preheated oven for 8-10 minutes, until cookies are starting to brown along the edges but are still soft in the middle. Do not overbake. Remove from oven and allow cookies to cool on baking sheet before moving to a wire rack to cool completely.
Store in an airtight container.
I chopped pecans in a mini-food processor, processing until fine crumbles resembling breadcrumbs.
This recipe was rewritten but barely adapted from Soulfully Made.