Preparation Information
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Prep time: 15 minutes
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Chill time: 30 minutes
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Baking time: 12–15 minutes
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Total time: Approximately 1 hour
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Servings: 18–20 cookies
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Difficulty: Easy
Ingredients
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½ cup (115 g) unsalted butter, softened
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4 oz (115 g) cream cheese, softened
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¾ cup (150 g) granulated sugar
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¼ cup (50 g) brown sugar
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1 large egg
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2 teaspoons vanilla extract
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2 cups (250 g) all-purpose flour
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1 tablespoon cornstarch
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½ teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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1 cup (100 g) chopped pecans
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½ cup pecan halves for topping
Step-by-Step Instructions
Step 1: Prepare the pecans
Chop the pecans into small pieces. Reserve some whole pecan halves for decorating the cookies.
For extra flavor, lightly toast the pecans in a dry skillet for 3–4 minutes. Allow them to cool completely.
Step 2: Cream the butter and cream cheese
In a large mixing bowl, combine softened butter and cream cheese.
Beat with an electric mixer for 2 minutes until smooth and creamy.
Step 3: Add the sugars
Add granulated sugar and brown sugar.
Beat for another 2–3 minutes until light and fluffy.
Step 4: Add the wet ingredients
Add the egg and vanilla extract.
Mix until everything is well combined and smooth.
Step 5: Combine the dry ingredients
In another bowl, whisk together:
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All-purpose flour
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Cornstarch
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Baking powder
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Baking soda
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Salt
Gradually add the dry mixture to the butter mixture. Mix on low speed until a soft dough forms.
Step 6: Add the pecans
Fold the chopped pecans into the dough using a spatula.
Mix gently until the pecans are evenly distributed.
Step 7: Chill the dough
Cover the bowl and refrigerate for approximately 30 minutes.
Chilling helps the cookies hold their shape during baking.
Step 8: Shape the cookies
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop approximately 1½ tablespoons of dough for each cookie and place them 2 inches apart.
Gently flatten each mound and arrange 2–3 pecan halves on top.
Step 9: Bake
Bake for 12–15 minutes, until the edges are lightly golden and the centers look set.
Do not overbake. The cookies will continue to firm up as they cool.
Step 10: Cool and serve
Allow the cookies to cool on the baking sheet for 10 minutes.
Transfer them to a wire rack and let them cool completely.
Serve with coffee, tea, or a glass of cold milk.
Helpful Tips
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Use room-temperature butter and cream cheese for a smooth dough.
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Toasting pecans enhances their natural nutty flavor.
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Chill the dough to prevent excessive spreading.
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Do not overmix after adding flour.
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Add a tiny pinch of cinnamon for extra warmth.
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Store in an airtight container to maintain freshness.
Nutritional Information
Estimated per cookie, assuming 20 cookies.
| Nutrient | Amount |
|---|---|
| Calories | 185 kcal |
| Protein | 2.5 g |
| Carbohydrates | 19 g |
| Total fat | 11 g |
| Saturated fat | 4.5 g |
| Fiber | 1 g |
| Sugar | 9 g |
| Sodium | 75 mg |
Nut Information (Q/S)
This recipe contains pecans.
| Nut information | Amount |
|---|---|
| Pecans | 150 g total, approximately |
| Almonds | 0 g |
| Walnuts | 0 g |
| Cashews | 0 g |
| Peanuts | 0 g |
| Pistachios | 0 g |
| Hazelnuts | 0 g |
Allergy warning: Pecans are tree nuts. These cookies are not suitable for people with pecan or relevant tree-nut allergies. Check ingredient labels for cross-contact warnings.
Storage Instructions
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Room temperature: Store in an airtight container for 3–4 days.
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Refrigerator: Keep for up to 1 week.
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Freezer: Freeze baked cookies for up to 2 months.
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Serving: Allow frozen cookies to thaw at room temperature before serving.
Enjoy your homemade buttery pecan cookies!