Butter and Walnut Cookies | I am a –

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Loaded with roasted walnuts and a smooth, buttery flavor, butter walnut cookies are a delicious treat that won't last long. If you love pecans in your treats, you have to try my Ooey Gooey Pecan Pie Brownies.

Pecan Butter Cookies

Cookies have come a long way from the original chocolate chip cookie. Don't get me wrong, I love a good chocolate chip cookie, but I'm also in favor of all the cookie varieties out there now! In fact, I've made some varieties myself… be sure to check out all my cookie recipes on my Cookies page. You will certainly find one or two cookies that you will love and love to share, and I bet one of them will be these pecan butter cookies! Butter cookies have a lot of butter, but also an extra amount of flour and sugar to help keep it in shape (unlike butter cookies, which can crumble too much). These cookies end up being that chewy texture that's perfect for biting!

Stack of butter nut cookies with a tipping cookie

How to Make Pecan Butter Cookies

The first thing you want to do is the roasted pecans. Preheat oven to 350 ° F. Line an 8 × 8 baking sheet with two sheets of crisscrossed parchment paper on the pan. Grill the walnuts for about 7 minutes, and then set them aside as you prepare the cookie dough. Turn off the oven for now, the cookie dough you make will have to cool down for a few hours before baking the pecan butter cookies. I also used this method for my Butter Pecan Fudge.

Overhead of six butter nut cookies

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Here are the steps to make cookie dough for pecan butter cookies. Remember, the dough will have to be tightly wrapped in plastic and cooled for a few hours. It can actually chill for up to three days, so don't worry if you run out of time to bake cookies the same day.

  1. Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl.
  2. In a larger bowl, beat the butter for a couple of minutes. Then add both sugars and beat for another 2-3 minutes.
  3. Beat in each of the two eggs, one at a time.
  4. Add the vanilla.
  5. Mix the dry ingredients with the wet ingredients, and finally fold the roasted nuts.
  6. Wrap the dough tightly and chill it in the refrigerator for at least a few hours. But remember, you can leave it there for a couple of days if you need to! (Don't skip the chilling part… it helps give you a more chewy and flavorful cookie!)

Pecan butter cookies in half, stacked

How to Bake Butter Nut Cookies

When you're ready to bake the pecan butter cookies, remove the wrapped cookie dough from the refrigerator and let it sit at room temperature for about 20 minutes. Then preheat the oven to 350 ° F and line two baking sheets with parchment paper. Scoop out about 1 tablespoon of dough at a time, rotate it and place it on the cookie sheet. Repeat this with the rest of the dough (as if you were going to make a single cookie). If you want to add sea salt to the cookies, sprinkle now. You can improve the flavor a little and bring out the nutty walnut flavor a little more. But, that's all personal preference, really. Bake for about 11 minutes and allow to cool before moving to a wire rack. For an added bonus, add some chocolate chips to the recipe next time! Your internal Cookie Monster will definitely show up once you try this cookie!

Looking for more cookie recipes?

Pumpkin spice chocolate chip cookies

French Fries Chocolate Chip Cookies

Pecan Sandies

Giant Monster Cookies

Butter and pecan cookies are a chewy and delicious cookie that you can't stop eating!

Course: Dessert

American kitchen

Keyword: Butter and Pecan Cookies

Servings: 12

Calories: 343 kcal


  • 1 1/2 cups chopped walnuts, roasted
  • 2 1/2 cups (312 g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks or 227 g) unsalted butter, at room temperature
  • 1 cup of sugar
  • 1/2 cup brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon of vanilla extract
  • 1 pinch of sea salt, optional
  1. In a medium bowl, mix together the flour, cornstarch, baking soda, and salt.

  2. In large bowl or mixer, beat butter for 1-2 minutes, until creamy. Add white and brown sugars and beat for 2-3 minutes, or until the color clears.

  3. Hit the eggs one at a time. Wait until the first egg is incorporated before adding the second egg, then mix with vanilla.

  4. Gradually mix the dry ingredients with the wet ingredients, making sure not to mix too much, then fold the roasted nuts.

  5. Wrap cookie dough tightly in plastic wrap and refrigerate for 2-3 hours, or up to 3 days. When ready to use, remove it from the refrigerator and let it sit at room temperature for about 20 minutes.

  6. Preheat oven to 350º F.

  7. Place 1 tablespoon of dough (rolled into a ball) on your cookie sheet for each cookie.

  8. Sprinkle the top of the dough with flaky sea salt. (This is optional).

  9. Place the baking sheets in the oven and bake for 9-11 minutes, or until the cookies are ready. They will be swollen and must not appear wet.


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