Butter Pecan Cookies
Rich and indulgent thanks to a brown butter base, these butter pecan cookies are a show-stopper dessert. Soft and chewy with a crunch from toasted pecans, these cookies will be hard to put down.
If you adore brown butter cookies, this recipe is for you. Not only does brown butter give a deep and nutty flavor but toasting the pecans brings that flavor out even more. These butter pecan cookies are versatile in nature and can be made in a variety of sizes for any occasion.
Plus, you can prepare the cookie balls in advance and simply bake them as you need them to save yourself time. Packed with a sweet, rich, butter flavor and chewy texture, these pecan cookies will become a staple in your recipe book.
Ingredients
- 1 ¼ cups pecans, chopped
- 2 tablespoons butter (for toasting the pecans)
- 1 cup butter (2 sticks)
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Preparation time:
Toasting Pecans: 5-7 minutes
Brown Butter Preparation: 7-10 minutes (plus cooling time)
Mixing and Dough Prep: 7 minutes
Freezing Dough Balls (Optional): 5-10 minutes
Baking Time: 12-15 minutes
Total Time: Approximately 40-45 minutes (not including brown butter cooling time or optional dough rest)
Yield: 15 large cookies
Directions
1. Toast the Pecans:
In a skillet, melt 2 tablespoons of butter over medium heat. Add the pecans and toast for about 5 minutes, stirring occasionally until they are golden and aromatic. Spread the pecans on a baking sheet to cool, then coarsely chop them.
2. Prepare Brown Butter:
In a saucepan, melt the remaining 1 cup of butter over medium heat, stirring constantly until the butter turns golden brown and develops a nutty aroma (about 5-7 minutes). Remove from heat and let cool to room temperature.
3. Mix the Dough:
In a large bowl, combine the cooled brown butter, both sugars, the egg, the yolk, and vanilla extract. Mix well with a spatula or hand whisk until fully incorporated.
4. Add Dry Ingredients:
In the same bowl, sift in the flour, baking soda, and salt. Mix until just combined; avoid over-mixing.
5. Fold in the Toasted Pecans:
Add the cooled, chopped pecans to the dough, folding gently to distribute them evenly.
6. Refrigerate the Dough (Optional):
You can refrigerate the dough for at least 30 minutes to enhance the flavor and firm up the dough, though baking immediately is also fine.
7. Shape the Cookies:
Using a #20 cookie scoop (about 3 tablespoons of dough per cookie), form balls of dough. Place on a tray and freeze for 5-10 minutes to help them hold their shape while baking.
8. Bake:
Preheat the oven to 350°F (175°C). Place the cookies on a parchment-lined baking sheet, leaving space between each one. Bake for 12-15 minutes, until the edges are golden.
9. Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations and Substitutions
Nuts: Pecans will bring out the most indulgent taste. However, substituting with pistachios or hazelnuts is a fun new way to enjoy the cookies.
Extracts: Change the taste by adding in some almond extract for a bit of extra nutty flavor or replacing the vanilla extract with bourbon for warmth.
Drizzle: Make these cookies into a full-on dessert by drizzling the tops with salted caramel icing.
Chocolate: Not only can you add a bit of cocoa powder to the base for a bit of rich chocolate but you could also add in some mini chocolate, white chocolate chips, or bits of toffee to the cookies.
Salted: Right out of the oven, sprinkle on some sea salt (the coarser the better) to the tops of the cookies. A sweet and salty combination is always a hit.
How To Make the Best Butter Pecan Cookies
Make sure not to burn your butter while browning. You want it a beautiful golden color. Likewise, let it cool before mixing it into the ingredients. Otherwise, it will affect the taste and texture of the cookies.
If you can refrigerate the dough overnight, it will help the cookies keep their shape when baking. You could also portion the dough into balls and freeze them overnight or for up to a month. Doing this will give them a chewy center and crispy edges.
So that all the cookies bake evenly, use a #20 when you portion the dough balls.
Only mix the ingredients together until combined. Overmixing the dough will make for dense cookies.
Keep an eye on the cookies in the last few minutes. They’re done when the edges are light golden brown, but the centers are still soft. They’ll firm up a bit while cooling. When in doubt, take them out early.
To adjust the cookies for the occasion, you can make them smaller by using a smaller cookie scoop and reducing the bake time by 10-12 minutes. On the other hand, if you enjoy your cookies crispier, add 2-3 minutes to the baking time but watch them carefully.
Store leftover cookies once cooled in an airtight container on the counter for a week. Or freeze the cookies between sheets of parchment paper in a freezer-safe container for up to a month. Let them come to room temperature when you need them.
Butter Pecan Cookies
Ingredients
- 1 ¼ cups pecans chopped
- 2 tbsp butter (for toasting the pecans)
- 1 cup butter (2 sticks)
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Toast the Pecans: In a skillet, melt 2 tablespoons of butter over medium heat. Add the pecans and toast for about 5 minutes, stirring occasionally until they are golden and aromatic. Spread the pecans on a baking sheet to cool, then coarsely chop them.
- Prepare Brown Butter: In a saucepan, melt the remaining 1 cup of butter over medium heat, stirring constantly until the butter turns golden brown and develops a nutty aroma (about 5-7 minutes). Remove from heat and let cool to room temperature.
- Mix the Dough: In a large bowl, combine the cooled brown butter, both sugars, the egg, the yolk, and vanilla extract. Mix well with a spatula or hand whisk until fully incorporated.
- Add Dry Ingredients: In the same bowl, sift in the flour, baking soda, and salt. Mix until just combined; avoid over-mixing.
- Fold in the Toasted Pecans: Add the cooled, chopped pecans to the dough, folding gently to distribute them evenly.
- Refrigerate the Dough (Optional): You can refrigerate the dough for at least 30 minutes to enhance the flavor and firm up the dough, though baking immediately is also fine.
- Shape the Cookies: Using a #20 cookie scoop (about 3 tablespoons of dough per cookie), form balls of dough. Place on a tray and freeze for 5-10 minutes to help them hold their shape while baking.
- Bake: Preheat the oven to 350°F (175°C). Place the cookies on a parchment-lined baking sheet, leaving space between each one. Bake for 12-15 minutes, until the edges are golden.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Brown Butter: This step is key for a deep, nutty flavor. Don’t skip letting the brown butter cool to room temperature, as using it while hot will affect the dough’s texture.
- Dough Resting: If you have time, refrigerate the dough for several hours or overnight. This enhances flavor and helps the cookies hold their shape while baking.
- Pre-bake Freezing: Freezing the dough balls briefly before baking prevents the cookies from spreading too much, creating a chewy center with crispy edges.
- Cookie Size: Use a #20 cookie scoop to ensure uniform cookies, which helps them bake evenly.
- Storage: Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Batch Baking: If you prefer smaller cookies, use a smaller scoop and reduce the baking time to around 10-12 minutes.
- Texture Control: For crispier cookies, bake for 2-3 additional minutes, watching to prevent the edges from burning.
- Avoid Over-mixing: When adding the dry ingredients, mix only until combined to keep the cookies light.
