Butter Pecan Cookies are a delightful combination of rich, buttery dough and toasted pecans, creating a cookie that’s crisp around the edges and tender in the middle. With their nutty flavor and melt-in-your-mouth texture, these cookies are perfect for the holidays, afternoon snacks, or any occasion that calls for a little indulgence.
Why You’ll Love This Recipe
- Rich and Buttery: Packed with the delicious flavor of browned butter and toasted pecans.
- Easy to Make: Simple ingredients and quick preparation make this recipe accessible for all skill levels.
- Perfectly Balanced: Sweet, nutty, and buttery flavors in every bite.
- Great for Gifting: Their elegant taste and appearance make them perfect for cookie exchanges or homemade gifts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chopped pecans (toasted for extra flavor)
Directions
- Toast the Pecans:
- Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for 5-7 minutes, or until fragrant. Allow them to cool.
- Brown the Butter:
- In a medium saucepan, melt the butter over medium heat, stirring frequently. Continue cooking until the butter turns golden brown and develops a nutty aroma, about 5 minutes. Remove from heat and let it cool slightly.
- Prepare the Dough:
- In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Fold in the toasted pecans.
- Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes to firm up.
- Shape and Bake:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 cookies
- Preparation Time: 20 minutes
- Chilling Time: 30 minutes
- Baking Time: 12 minutes
Variations
- Chocolate Pecan Cookies: Add semi-sweet chocolate chips for a rich twist.
- Maple Pecan Cookies: Replace some of the sugar with maple syrup and add a dash of cinnamon for a cozy flavor.
- Gluten-Free Version: Use a 1:1 gluten-free flour substitute to make these cookies gluten-free.
- Nut-Free Option: Substitute the pecans with toffee bits for a nut-free alternative.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
- Reheating: These cookies don’t require reheating but can be warmed slightly in a microwave for a freshly baked feel.
FAQs
1. Can I use salted butter?
Yes, but reduce the added salt in the recipe to avoid over-salting.
2. Do I have to toast the pecans?
Toasting enhances their flavor, but you can skip this step if short on time.
3. Can I make these cookies without browning the butter?
Yes, regular melted butter works, but browning adds a deeper, nutty flavor.
4. What’s the best way to prevent the cookies from spreading too much?
Chilling the dough helps the cookies hold their shape during baking.
5. Can I double the recipe?
Absolutely! This recipe scales well for larger batches.
6. Are these cookies chewy or crisp?
They’re chewy in the center with crisp edges—perfectly balanced!
7. Can I add other nuts?
Yes, walnuts or almonds work well, but the flavor will vary.
8. How do I know when the cookies are done?
The edges should be golden, and the centers should appear slightly underbaked—they’ll firm up as they cool.
9. Can I use dark brown sugar instead of light?
Yes, dark brown sugar adds a deeper molasses flavor.
10. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 2 days or freeze for longer storage.
Conclusion
Butter Pecan Cookies are the ultimate indulgence for anyone who loves nutty, buttery flavors. With their simple preparation and rich taste, they’re a delightful addition to any dessert spread or holiday cookie platter. Whether you’re baking for family, friends, or just yourself, these cookies are sure to impress. Try them today and enjoy a timeless classic!
Print
Butter Pecan Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Butter Pecan Cookies are soft, buttery, and packed with toasted pecans for a rich, nutty flavor. Perfect for holidays or any day, they melt in your mouth and pair wonderfully with a hot cup of coffee or tea.
Ingredients
- 1 cup (230 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (150 g) chopped pecans, toasted
Instructions
Prepare the Pecans:
- Toast the pecans:
- Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Let cool.
Make the Cookie Dough:
- Cream butter and sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract.
- Combine dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix the dough:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add pecans:
- Fold in the toasted pecans.
Shape and Bake:
- Preheat oven:
- Preheat the oven to 350°F (175°C) if not already done. Line baking sheets with parchment paper or silicone mats.
- Form the cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
- Bake:
- Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Cool:
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Optional Add-Ins: Add a touch of cinnamon or white chocolate chips for extra flavor.
- Make Ahead: The dough can be refrigerated for up to 2 days before baking.