Butter Pecan Cookies
buttery, sweet cookies reminiscent of butter pecan ice cream
- Yield: 24 1x
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 1 cup brown sugar (light or dark)
- 2 large eggs
- 2 teaspoons clear vanilla extract (sub regular vanilla if needed)
- 2 1/2 cups flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup pecans, chopped & toasted
Instructions
- In a large bowl or stand mixer, beat the butter for about 1 minute on medium speed until completely smooth. Add the sugar and brown sugar, beat on medium speed until light and fluffy. Beat in the eggs and vanilla.
- In a separate bowl, whisk the flour, cornstarch, baking powder, and salt together. Mix the dry ingredients into the wet ingredients slowly until combined and beat on low speed. Add the toasted pecans and white chocolate chips.
- Cover bowl with plastic wrap and chill at least 2-3 hours. Remove cookie dough from fridge 20-30 minutes before ready to use. Preheat oven to 350 degrees F. Line two baking sheets with parchment or silicone baking sheets.
- Scoop the dough into 1 tablespoon sized balls of dough and place on baking sheets. Bake cookies 10-14 minutes or until golden brown around the edges. Remove from cookie sheet and cool on cooling rack.
- Enjoy!