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–+ servings
Butter Pecan Cookies served

Butter Pecan Cookies

Full of warm, brown butter flavor and with hints of crunch, these butter pecan cookies are the perfect comfort on chilly days.
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Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 15 Cookies
Calories 339 kcal

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.

Nutrition

Calories: 339kcalCarbohydrates: 36gProtein: 4gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 60mgSodium: 268mgPotassium: 83mgFiber: 1gSugar: 18gVitamin A: 463IUVitamin C: 0.1mgCalcium: 26mgIron: 1mg
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