Soft Butter Pecan Cookies
5 from 5 votes
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Soft + Chewy Butter Pecan Cookies

These Soft + Chewy Butter Pecan Cookies are absolutely the best cookies you'll ever make! They come exploding with crunchy pecans and sweet brown sugar flavor----an awesome combination in my book.

Course: Dessert
Keyword brown sugar, cookies, pecans, sweet, sweets
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

  • 1 1/2 cups chopped pecans (Add an additional 1/2 cup for an extra crunch!)
  • 2 1/2 cups Bob's Mill all-purpose flour
  • 1 tsp Arrowroot (or Cornstarch)
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup unsalted butter, room temp. + softened
  • 1/2 cup organic pure cane sugar
  • 1 cup organic brown sugar
  • 2 large eggs, room temp.
  • 2 tsps vanilla extract

Instructions:

  1. Begin by toasting the pecans in the oven (350 degrees Fahrenheit) on a baking sheet lined with parchment paper for 10-15 minutes, tossing them halfway to avoid browning on one side.

  2. Once toasted, set pecans aside.

  3. In the bowl of an electric stand-mixer (using the paddle attachment), beat the butter on medium speed for about 1-2 minutes until nice and fluffy. Add the pure cane sugar and brown sugar and continuing beating until soft and even more fluffy. **NOTE: Be sure to scrape down the side and bottom if needed.**

  4. In a separate medium bowl, add the flour, arrowroot (or cornstarch), baking soda, and sea salt and whisk together.

  5. With the mixer on low-speed, slowly add the dry ingredients to the butter-sugar mixture, until well combined.

  6. Add the toasted pecans and mix for another few seconds until they are well incorporated.

  7. Once done, cover the dough mixture using plastic wrap and refrigerator for at least 1 hour. **NOTE: For a quicker chill time, you can freeze it for 30 minutes.**

  8. In the meantime, pre-heat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Add pure cane sugar to a small bowl and set aside.

  9. Once chilled, remove from the refrigerator (or freezer) and scoop about 1 Tbsp of dough into your hands and roll into a ball. Then roll the ball into the pure cane sugar mixture and place it onto the baking sheet. Repeat until both baking sheets are fully lined. **NOTE: Be sure that cookies are about 1 inch apart to avoid merging while baking; You may have to do 2-3 rounds of baking, depending on how many cookies fit unto your baking sheet.**

  10. Bake the cookies for 11-12 minutes, until slightly brown around the edges. **NOTE: The center of cookies may still look soft, BUT they will set and harden more once cooled.**

  11. Remove cookies from oven and let cool for 5 minutes while still on the baking sheet before transferring them to a cooling rack to cool completely.

  12. Once all cookies are made and cooled, to serve---simply grab a cookie or two, pour a little milk in a glass, and ENJOY!

  13.  Bon Appetite!