butter pecan cookies

Ok, it’s always cookie season in our household – there’s no way we could limit our intake of these delicious, bite-sized morsels to just one time of year! That being said, some cookie recipes feel a little more seasonal than others and there’s something about these butter pecan beauties that have us yearning to make them every time the weather takes a turn for the cooler. As you may have guessed, they’re packed with plenty of butter and pecans, and they’re absolutely amazing.
One thing to note before starting this recipe is that the dough does need time to chill. Preferably for at least three hours, so the flavors have time to build – trust us, while it may seem tedious to have to make the dough, then let it chill, then come back to it later, it’s so, so worth it. The chilled butter helps the cookies keep their shape when they bake, and, together with the brown sugar, creates a caramel toffee flavor that is to die for. Also, toasting the pecans: you don’t necessarily have to do this, but it adds way more flavor than you would get by just adding them in un-toasted. (Totally up to you, since they’ll be great either way, but toasted is the way to go!)
Here is how to prepare it:

3/4 cup pecans, chopped
1/2 cup (1 stick, 112 g) unsalted butter, room temperature
1/3 cup (70 g) sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup (140 g) all-purpose flour
1 Make cookie dough: With an electric mixer, beat the butter for about a minute. Add 1/3 cup sugar and beat until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
2 Roll into balls: Separate dough into 12 pieces; squeeze dough to shape into balls. Place, 3 inches apart, on a baking sheet.
3 Gently flatten with the bottom of a glass (reshape sides if necessary).
4 Bake at 350°F (175°C) until golden brown, rotating sheet halfway through, about 15 minutes. Cool cookies on a wire rack.