These soft, rich pecan cookies are loaded with crunchy pecans and have a buttery, creamy texture. Based on your picture, this recipe recreates the thick, scoop-shaped cookies topped with pecan halves.
Recipe Details
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Bake Time: 12–16 minutes
- Total Time: About 1 hour
- Yield: 18–22 cookies
- Difficulty: Easy
Ingredients
- ½ cup (113 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (100–110 g) chopped pecans
- 18–22 pecan halves for topping
Instructions
Step 1: Cream the butter and cream cheese
In a large bowl, beat the softened butter and cream cheese until smooth and creamy. Add the granulated sugar and brown sugar, then beat for 2–3 minutes until fluffy.
Step 2: Add the egg and vanilla
Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed.
Step 3: Mix the dry ingredients
In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Gradually add the dry mixture to the butter mixture, stirring until a soft dough forms.
Step 4: Add the pecans
Fold the chopped pecans into the dough until evenly distributed. The dough should be thick enough to scoop.
Step 5: Chill the dough
Cover and refrigerate for 30 minutes. Chilling helps the cookies hold their shape during baking.
Step 6: Shape the cookies
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop approximately 2 tablespoons of dough for each cookie.
- Place the dough portions about 2 inches apart.
- Gently press 1–2 pecan halves onto the top of each cookie.
Step 7: Bake
Bake for 12–16 minutes, until the edges are lightly golden and the centers look set. These cookies should remain pale and soft rather than becoming deeply browned.
Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack.
All Nut Information
Pecans
Pecans provide the signature buttery flavor and crunchy texture. They contain unsaturated fats, fiber, manganese, and other minerals. This recipe contains pecans both inside the dough and on top.
Allergy information: This recipe contains tree nuts (pecans), dairy (butter and cream cheese), eggs, and wheat/gluten.
- For a nut-free version, omit the pecans; the texture and flavor will change.
- For a gluten-free version, use a suitable 1:1 gluten-free baking flour.
- For a dairy-free version, use plant-based butter and cream cheese formulated for baking.
If you have a tree-nut allergy, avoid pecans and check all ingredient labels for cross-contact warnings.
Estimated Nutrition
Approximate values per cookie, assuming 20 cookies:
| Nutrient | Amount |
|---|---|
| Calories | 190–220 |
| Protein | 2–3 g |
| Carbohydrates | 18–23 g |
| Fat | 12–15 g |
| Sugar | 9–12 g |
Actual values depend on cookie size and the specific ingredients used.
Tips for Perfect Cookies
- For thick cookies: Chill the dough before baking.
- For extra pecan flavor: Toast the pecans lightly and cool them before mixing into the dough.
- For soft centers: Avoid overbaking.
- For even cookies: Use a cookie scoop to portion the dough.
- For a prettier finish: Press the pecan halves gently into the dough before baking.
Storage
- Room temperature: Store in an airtight container for up to 2 days in a cool environment.
- Refrigerator: Store for up to 5 days because the cookies contain cream cheese.
- Freezer: Freeze baked cookies for up to 2 months, or freeze unbaked dough portions for convenient baking.
Frequently Asked Questions (Q&A)
Q1: Why are my cookies spreading too much?
The butter may be too soft, or the dough may not have chilled long enough. Refrigerate the dough for another 20–30 minutes before baking.
Q2: Can I use only brown sugar?
Yes, but the cookies will have a deeper caramel flavor and a slightly different texture.
Q3: Can I use walnuts instead of pecans?
Yes. Chopped walnuts work well, although the flavor will be less buttery and slightly more earthy.
Q4: Do I need to flatten the cookies?
No. Scoop the dough into mounds and leave them thick, as shown in your picture. They will spread naturally during baking.
Q5: How do I know when the cookies are ready?
The edges should be lightly golden, and the centers should look set but soft. They will firm up as they cool.
Q6: Can I make the dough ahead?
Yes. Refrigerate the covered dough for up to 24 hours. Let it sit briefly at room temperature if it becomes too firm to scoop.
Q7: Can I make these cookies without cream cheese?
You can replace the cream cheese with additional butter, but the cookies will be richer and less tangy, with a different texture.
Q8: Are these keto-friendly cookies?
No. The all-purpose flour and sugars make this a regular cookie recipe. A keto version would require different flour and sweetener proportions.
Enjoy your soft, buttery pecan cookies with a cup of coffee or tea!
