Decedent Butter Pecan Cookies
Let’s face it. There is no other season that gives us such amazing food … so let the baking (and eating) continue! We have all had pecan pie, even butter pecan ice cream but for me – it needed to be in cookie form. I was hoping to get something so decedent and delicious, you instantly regret eating it, but then turn around and have 3 more. I hoping that this cookies does that for you!
Couple things that I want to point out to you:
1) Do NOT skip the chilling portion of this recipe. The dough needs to firm up a bit before it can be baked. If you do not let it chill, the cookies will flatten out like a piece of paper. I let mine sit for about 2.5-3 hours and they were great.
2) ROLL your cookie dough. Do not use a scoop or spoon for drop cookies. This helps them keep their shape.
3) Last hint of advise. Cream you wet ingredients VERY well. I typically make this a rule with every recipe I make. I have found that the creamier that the wet ingredients are, the better the consistency of the baked good is! For this, I rely on my KitchenAid a LOT!
4) Buttercream! I have found that these are taken to a whole new level when you top them with a creamy and sinful buttercream frosting! Use your cake decorating tips to make them gorgeous!
- 1 Cup Chopped Pecans, plus extra for garnish
- 1 cup salted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 and 1/2 cups All-Purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350 degrees.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until completely smooth and creamy. The butter should turn nearly white. Add the sugars and beat on medium high speed until fluffy and light in color, very creamy. Beat in eggs and vanilla on high speed. Beat for an additional 3 minutes until very creamy and mixture is the same throughout.
- In a separate bowl, sift the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Add the toasted chopped pecans and fold in with a rubber spatula until the pecans are mixed in. Cover dough with plastic wrap and chill for at least 2 hours.
- Remove cookie dough from the refrigerator and begin to roll into 1-1 1/2 in balls. Line your cookie sheets with parchment paper, as these may stick. Bake the cookies for 10 minutes, until slightly golden brown around the edges and the center of the cookie is still light in color.
- Top with your favorite butter cream and garnish with chopped walnuts.