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pecan chocolate cookies with yellow napkin
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Butter Pecan Cookies

Slice and bake butter pecan cookies are rolled in turbinado sugar before slicing and dipped in dark chocolate after baking
Prep Time20 mins
Active Time10 mins
Chilling Time2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookies, Holiday Cookies, Pecan Cookies, Slice and Bake
Servings: 35 cookies
Author: rylee


  • 1 cup pecans toasted + 1 tablespoon butter
  • 4 oz. unsalted butter room temp
  • ½ cup granulated sugar white or coconut work great
  • 1 large egg room temp
  • 1 ½ cup all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon dash nutmeg
  • 1 egg white for egg wash
  • turbinado sugar for rolling use as much as needed
  • 8 oz dark chocolate chopped


  • Preheat oven to 325F
  • On a parchment lined sheet, add pecans and 1 tablespoon butter and toast toast pecans for 5 minutes, stirring once Remove from oven and let cool while you start your dough then quick chop the pecans just a little
  • In a large bowl with a handheld or stand mixer, cream together butter and sugar on medium-high until fluffy
  • Add in egg and beat to combine
  • Add flour, spices, and pecans and and beat until combined and the pecans break up a bit. It will be a stiff dough
  • On a lightly floured surface knead dough for 30 seconds, form into a ball and split dough in half. Roll into 2 logs and wrap tightly with plastic wrap and place in fridge for up to 2 hours
  • Preheat oven to 350F and line a baking sheet with parchment
  • Remove from fridge and coat in whisked egg white and roll in turbinado sugar
  • Slice about ¼" thick and bake for 10-12 minutes until just golden. Remove from oven and let cool
  • Melt chocolate in microwave in 15 second intervals until melted
  • Dip cooled cookies in chocolate


Make ahead and bake off later: Keep in fridge tightly wrapped for up to 5 days. Remove from fridge and coat in egg white and turbinado, slice and bake according to directions. 
Up to 1 month in advance: tightly wrap and place in freezer. Place in fridge the day before bak off. Remove from fridge and coat in egg white and turbinado, slice and bake according to directions.