Name: Butter Pecan Slice and Bake Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 175 min
Ingredients: 1 cup pecans, shelled; 4 ounces unsalted butter, softened to room temperature; 1/2 cup light brown sugar, packed; 1 large egg, at room temperature; 1 and 1/2 cups all-purpose flour; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla, optional; 8 ounces quality chocolate, chopped

These delicious Butter Pecan Slice and Bake Cookies are so easy and made with just 7 ingredients! These buttery shortbread cookies are loaded with crunchy pecans and then dunked in sweet chocolate. These cookies are so good with a cup of coffee or tea!

Butter Pecan Slice & Bake Cookies

Last week was CRAZY cold (hello, polar vortex) and all I wanted to do was stay home and bake cookies. And so that’s exactly what I did! Ok, I made some comforting slow cooker chili, too. But other than that, it was all cookies all the time!

We baked a lot of old favorites, but also tested a few new cookie recipes I’ve been wanting to play with. Including these butter pecan slice and bake cookies! As you probably already know we LOVE all things butter pecan (proof: butter pecan fudge, butter pecan blondies, and brown butter pecan cookies). So I couldn’t wait to take this classic flavor and incorporate it into an easy slice and bake cookie recipe!

What Ingredients do I need to make slice and bake butter pecan cookies?

Only 7 very simple ones you probably already have in your kitchen! To make this cookie recipe you’ll need:

pecans: we will soak the pecans in water for 30 minutes… this makes it easy for you to slice the dough before baking.
unsalted butter: in a pinch, salted butter may be used. but be sure your butter is at room temperature before baking!
light brown sugar: you dark brown sugar, if you prefer.
an egg: at room temperature.
all-purpose flour
a dash of cinnamon
and chocolate: you can use any variety you’d like here! White chocolate, dark chocolate, and milk chocolate are all delicious options! Just be sure to use a high-quality brand such as Lindt chocolate.

Can you believe that’s it?! Just 7 ingredients to make this super impressive recipe. The chocolate and pecans are definitely the most costly ingredients on the list, but personally I think these cookies are worth the splurge.

How to make Slice & Bake Cookies?

Because this cookie recipe is a one-bowl wonder, my friend! First step is assembling the cookie dough. This can be done in the bowl of a stand mixer that’s fitted with the paddle attachment, or in a large or medium bowl using a handheld electric mixer. You need an electric mixer so you can beat the butter and sugar on medium high speed until it’s pale and creamy. Then you just toss in the remaining ingredients and mix until a stiff dough forms.

Once your cookie dough is assembled, you’ll divide the dough into two equal sized portions and roll each into a long log, making each log roughly 2 inches in diameter. Finally, you’re going to wrap each log in plastic wrap and refrigerate for at least 2 hours. The good news? This cookie dough can be kept in the fridge for up to a week. Or frozen for up to 2 months!!! If frozen, let the logs thaw in the fridge overnight before baking.

Place the pistachios in a small bowl and cover with water; set aside for 30 minutes. Drain the pistachios well and place them on a paper towel to air dry while you assemble the cookie dough. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and sugar and beat on medium-high speed until pale and fluffy. Add in the egg and beat until combined. Add in the flour and pistachios and beat until combined. Your dough should be stiff. Sprinkle 2 Tablespoons of flour over a clean work surface. Scrape the cookie dough onto the surface and gently knead it for 30 seconds. Divide the dough in half, then roll each portion of cookie dough into a log that's roughly 2" in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours (or up to 5 days). When you're ready to bake, preheat the oven to 350 degrees (F). Line a large baking sheet with parchment paper or a Silpat baking mat. Remove the dough from the fridge and place it on a cutting board. Using a sharp knife, slice the logs of cookie dough into 1/4" rounds. Place the cookies 1/2" apart on the prepared baking sheet, and bake for 10 to 12 minutes, or until lightly golden. Remove the oven and place the pan on a cooling rack. Cool for at least 15 minutes before removing. In the meantime, make the chocolate coating. Melt the chopped chocolate in a double boiler or in the microwave. If using the microwave method, place the chopped chocolate in a medium heat-proof bowl. Melt in the microwave, on low power, in 15 second increments, stirring after each increment until completely melted and smooth. Dip each cookie halfway into the chocolate then return to the lined baking sheet. Sprinkle with sea salt or additional chopped pistachios, if desired. Allow the chocolate to set before serving. To speed this up, place the baking sheet into the refrigerator. Once set, serve and enjoy! These are really good with coffee or tea.

When you’re ready to bake, simply preheat your oven to 350 (F), cut the logs into 1/4 inch rounds, place them on parchment paper (or a silpat mat), and bake. I find mine are perfectly done at 10 minutes!

The final step is the best step because it’s when you DIP THE COOKIES IN CHOCOLATE!!! And if you love the combination of salty and sweet, I suggest sprinkling the wet chocolate with some chopped pecans AND a little sea salt. Totally optional, but so darn good! Hope you love them! ♥

For more Pecan Recipes:

Love slice and bake cookies? Try my Dark Chocolate Cranberry Orange Slice and Bake Cookies and Dark Chocolate and Pistachio Slice and Bake Cookies next!

AND IF YOU TRY THIS RECIPE FOR BUTTER PECAN SLICE AND BAKE COOKIES, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.