Why You’ll Love This Recipe
- Rich Flavor: The combination of brown sugar and toasted pecans creates a deep, nutty sweetness that’s irresistible.
- Quick and Easy: With a preparation time of just 20 minutes and a total time of 28 minutes, these cookies are perfect for a quick baking session.
- Soft and Chewy Texture: The use of brown butter and cornstarch ensures a soft, chewy texture that melts in your mouth.
- Versatile: These cookies are perfect for holidays, gatherings, or as a sweet treat to enjoy with a cup of coffee.
Ingredients
To make these delectable butter pecan cookies, you’ll need:
- 1¼ cups pecan halves, finely chopped
- 2 tablespoons unsalted butter
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1¼ cups dark brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ¼ teaspoon ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Toast the Pecans:
- In a small skillet over medium heat, melt 2 tablespoons of butter.
- Add the chopped pecans and toast them, stirring frequently, until they are golden brown and fragrant, about 5 minutes.
- Remove from heat and set aside to cool.
-
Brown the Butter:
- In the same skillet, melt the remaining 1 cup of butter over medium heat.
- Continue cooking, swirling the pan occasionally, until the butter turns amber and emits a nutty aroma, about 5 minutes.
- Transfer the browned butter to a bowl and let it cool for 5 minutes.
-
Prepare the Cookie Dough:
- In a large mixing bowl, combine the cooled browned butter, softened butter, dark brown sugar, and granulated sugar. Beat until the mixture is smooth and creamy.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, sea salt, baking soda, cornstarch, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the toasted pecans.
-
Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes to allow the flavors to meld and to prevent excessive spreading during baking.
-
Bake the Cookies:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
- Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 7-9 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Total Time: 1 hour 10 minutes
- Preparation Time: 20 minutes
- Chill Time: 30 minutes
- Baking Time: 7-9 minutes
- Servings: Approximately 36 cookies
Variations
- Add-ins: Incorporate toffee bits or chocolate chips for added sweetness and texture.
- Spices: Add a pinch of nutmeg or allspice for a warm, spiced flavor.
- Nuts: Substitute pecans with walnuts or almonds for a different nutty flavor.
Storage/Reheating
- Storage: Store cooled cookies in an airtight container at room temperature for up to one week.
- Freezing: Freeze unbaked dough portions on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding an extra 1-2 minutes to the baking time.
- Reheating: Warm individual cookies in the microwave for 10-15 seconds for a fresh-out-of-the-oven experience.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce the added sea salt in the recipe to ½ teaspoon to prevent the cookies from being too salty.
2. How do I prevent my cookies from spreading too much?
Chilling the dough before baking helps prevent excessive spreading. Additionally, ensure your baking sheets are cool before placing the dough on them.
3. Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer will work fine for this recipe. Just be sure to mix until the dough is smooth and well-combined.
4. Can I use a different type of nut?
Yes, walnuts, almonds, or even hazelnuts would work great in place of pecans.
5. How can I make my cookies more chewy?
Add an extra tablespoon of brown sugar, or slightly underbake the cookies for a chewier texture.
6. Can I freeze the dough for later?
Yes, you can freeze the dough. Portion it out into cookie scoops and freeze on a baking sheet before transferring to a freezer-safe bag. Bake from frozen, adding a couple of minutes to the baking time.
7. How do I store my cookies to keep them fresh?
Keep them in an airtight container at room temperature. If you want to keep them fresh longer, you can store them in the refrigerator.
8. How long will the cookies last?
The cookies will stay fresh for about 1 week at room temperature.
9. Can I make these cookies dairy-free?
Yes, you can substitute the butter with a dairy-free butter alternative and ensure you use dairy-free chocolate chips if adding them.
10. Can I add chocolate chips to these cookies?
Yes, adding chocolate chips is a great variation! Just fold them in with the pecans.
Conclusion
Butter Pecan Cookies are a warm, comforting treat that blends rich flavors and textures into a perfect cookie. The nutty sweetness from the toasted pecans, combined with the rich brown butter, creates an unforgettable experience. Whether you’re preparing them for a special occasion or simply enjoying them as an everyday treat, these cookies are sure to be a hit. Try them today for a delightful dessert that’s both quick and satisfying!
Butter Pecan Cookies
- Prep Time: 20 minutes
- Cook Time: 7-9 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 36 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Butter Pecan Cookies are soft, chewy, and loaded with the irresistible combination of toasted pecans and rich brown butter. With their deep, nutty flavor and melt-in-your-mouth texture, these cookies are perfect for any occasion. Ready in just 30 minutes, they’re a quick yet satisfying treat that’s sure to become a favorite.
Ingredients
- 1¼ cups pecan halves, finely chopped
- 2 tbsp unsalted butter (for toasting)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1¼ cups dark brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2½ tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp fine sea salt
- 1 tsp baking soda
- 2 tsp cornstarch
- ¼ tsp ground cinnamon
Instructions
1️⃣ Toast the Pecans: In a small skillet, melt 2 tbsp butter over medium heat. Add chopped pecans and toast for 5 minutes until golden and fragrant. Remove from heat and set aside to cool.
2️⃣ Brown the Butter: In the same skillet, melt the remaining 1 cup butter. Swirl the pan occasionally until the butter turns amber and releases a nutty aroma (about 5 minutes). Transfer to a bowl and cool for 5 minutes.
3️⃣ Prepare the Cookie Dough: In a large mixing bowl, beat together the cooled brown butter, unsalted butter, dark brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract and mix until well-combined.
4️⃣ Mix the Dry Ingredients: In a separate bowl, whisk together the flour, sea salt, baking soda, cornstarch, and cinnamon. Gradually add this dry mixture to the wet mixture, stirring until just combined.
5️⃣ Add the Toasted Pecans: Gently fold the toasted pecans into the dough.
6️⃣ Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to prevent spreading during baking.
7️⃣ Bake the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop portions of dough onto the sheets, spacing them 2 inches apart. Bake for 7-9 minutes or until edges are golden and centers are set.
8️⃣ Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Add-ins: Try adding toffee bits or chocolate chips for extra flavor.
- Spices: Add a pinch of nutmeg or allspice for warmth.
- Nut Substitution: Use walnuts, almonds, or hazelnuts instead of pecans for a different flavor.
- Chewy Cookies: For extra chewiness, add an extra tablespoon of brown sugar or underbake by a minute.
- Dairy-Free: Replace the butter with a dairy-free butter alternative.
