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Pecan Butter Cookies
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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.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerate Dough 1 hour
Total Time 1 hour 20 minutes
Servings 48 cookies
Author Liz

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Refrigerate dough for at least an hour. (If refrigerating overnight, cover tightly with plastic wrap).
  4. 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.
  5. 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.

  6. 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.

  7. Store in an airtight container.

Recipe Notes

I chopped pecans in a mini-food processor, processing until fine crumbles resembling breadcrumbs.