Get ready to discover your new favorite cookie! These irresistible Butter Pecan Cookies blend classic comfort with a touch of gourmet sophistication. We’re taking delicious buttery pecans and elevating them with the rich, nutty notes of brown butter. The result? A heavenly treat with chewy centers, crispy edges, and an explosion of flavor in every bite.
Table of Contents
Why You’ll Love These Butter Pecan Cookies
These cookies are more than just a sweet treat; they are an experience. You will adore them for so many reasons:
- Deep, Complex Flavor: Brown butter adds a nutty, caramelized depth that makes these butter pecan cookies truly extraordinary. It transforms simple ingredients into something special.
- Perfect Balance of Chewy and Crunchy: Enjoy soft, chewy centers contrasted with delicately crisp edges and the satisfying crunch of toasted pecans. Every bite offers a delightful texture combination.
- Simple Ingredients, Impressive Results: You don’t need fancy equipment or hard-to-find items to create bakery-quality pecan treats. This recipe uses pantry staples to achieve show-stopping results.
- Ideal for Holidays or Any Occasion: Whether it’s a festive gathering or a cozy night in, these cookies are always a hit. Their comforting flavor makes them perfect for sharing.
- Freezer-Friendly Dough and Baked Cookies: Prepare ahead of time and bake fresh whenever a craving strikes. This makes them incredibly convenient for busy schedules.
Ingredients
To make these delightful Butter Pecan Cookies, you will need fresh, quality ingredients. Using good butter and fresh pecans truly makes a difference in the final taste.
For the Buttered Pecans:
- 1 and 1/4 cup pecan halves, finely chopped
- 3 tablespoons unsalted butter
For the Cookie Dough:
- 2 and 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 sticks (8 ounces) unsalted butter, melted until browned
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 Tablespoon vanilla extract
- 2 large eggs plus 1 egg yolk, at room temperature
- 16 pecan halves, for decoration, optional
Notes & Substitutions
Ensure all your ingredients are ready before you begin baking for the best results.
- Dark Brown Sugar: Use dark brown sugar for a richer, deeper molasses flavor and chewier texture compared to light brown sugar. You can substitute light brown sugar, but the flavor will be milder.
- Room Temperature Eggs: This is crucial for a smooth, emulsified dough. Cold eggs can cause the dough to seize and become lumpy. Take them out of the fridge an hour before you start.
- Pecan Freshness: Fresh pecans are key to the best flavor. Store them in the freezer to keep them from going rancid.
- Spice Blends: Feel free to swap cinnamon for a pinch of nutmeg or cardamom for a different aromatic profile. A blend of all three could also be delicious.
- Gluten-Free: You can experiment with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for proper structure.
Equipment
Having the right tools makes baking these incredible cookies a breeze. Gather these items before you start.
- Small saucepan for browning butter
- Large skillet for toasting pecans
- Heatproof bowl
- Large mixing bowls
- Whisk
- Electric mixer (stand or hand mixer)
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop (3-tablespoon size)
- Cooling rack
How to Make Butter Pecan Cookies (Step-by-Step Instructions)
Making these Butter Pecan Cookies is a rewarding process. Follow these steps carefully for perfect results every time. Remember, patience with chilling the dough makes all the difference!
For the Buttered Pecans
- Melt Butter: Melt 3 tablespoons of unsalted butter in a large skillet over medium heat.
- Add Pecans: Add the finely chopped pecan halves to the melted butter.
- Toast: Cook, stirring occasionally, for 4 to 5 minutes. The pecans should be lightly toasted and fragrant.
- Set Aside: Remove from heat and set the buttered pecans aside to cool completely.
Browning the Butter
- Melt Butter: In a small saucepan, melt 2 sticks (8 ounces) of unsalted butter over medium heat.
- Cook Continuously: Continue to cook the butter, swirling the pan occasionally. Keep a close eye on it as it cooks.
- Observe Changes: The butter will become foamy on top, and you might hear tiny popping noises. Soon, it will develop a rich amber color with tiny brown bits forming at the bottom of the pan. It will also have a distinctly nutty aroma. This transformation is a result of the Maillard reaction, a chemical process responsible for the complex flavors and aromas in many cooked foods.
- Remove from Heat: Once the butter reaches this stage, immediately remove it from the heat and pour it into a large, heatproof mixing bowl. Scrape all the flavorful brown bits into the bowl; these are key to the amazing flavor of your butter pecan cookies.
Making the Cookie Dough
- Combine Dry Ingredients: In a separate large bowl, combine the all-purpose flour, cornstarch, salt, ground cinnamon, and baking soda. Whisk these ingredients well until fully combined, then set the bowl aside.
- Add Sugars to Brown Butter: Add both the dark brown sugar and granulated sugar into the mixing bowl with the warm brown butter. Whisk vigorously until they are well combined and the mixture is smooth.
- Stir in Vanilla: Stir in the vanilla extract until fully incorporated.
- Beat in Eggs: Add the two large eggs and one egg yolk, one at a time, beating just until each egg is combined into the mixture. Avoid overmixing here.
- Fold in Dry Ingredients: Using a rubber spatula, gently fold in the dry flour mixture. Stir only until just combined; stop as soon as no dry streaks remain. Overmixing develops gluten, which can make cookies tough.
- Mix in Buttered Pecans: Gently fold in the cooled buttered pecans until they are evenly distributed throughout the dough.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 4 hours. Chilling is essential for the best flavor and texture in these cookies.
Baking the Cookies
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Baking Sheets: Line two large baking sheets with parchment paper. This prevents sticking and helps with even baking.
- Scoop Dough: Using a 3-tablespoon sized cookie scoop, divide the chilled dough into uniform balls. Place the dough balls onto the prepared baking sheets, ensuring about 3 inches of space between each for spreading.
- Decorate (Optional): If desired, firmly press a pecan half onto the top of each ball of cookie dough for a decorative touch.
- Bake: Bake one tray at a time in the preheated oven for 10 to 11 minutes. The edges should be set and lightly golden, but the centers should still look soft.
- Reshape (Optional): If any of your cookies spread out irregularly while baking, use a spatula to gently press the edges back into a round shape immediately after removing them from the oven.
- Sugar Sprinkle (Optional): For an extra touch of sweetness and sparkle, sprinkle the warm cookies with a little granulated sugar.
- Cool: Allow the cookies to cool on the baking pan for 15 minutes. This helps them set up and prevents them from breaking. Then, carefully transfer them to a wire cooling rack to cool completely. Enjoy your incredible butter pecan cookies!
Pro Tips for Perfect Butter Pecan Cookies
Achieving bakery-level cookies is easy with a few simple tricks. Keep these pointers in mind for your best butter pecan cookies.
- Don’t Burn the Brown Butter: Watch it closely. Remove it from heat as soon as you see amber bits and smell a nutty aroma, not burnt.
- Chill Dough Completely: This step is non-negotiable. Chilling allows flavors to meld and prevents over-spreading, ensuring a chewy center and crisp edge.
- Avoid Overbaking: Bake just until the edges are set and lightly golden. The centers should still look a little soft; they will firm up as they cool.
- Use Fresh, High-Quality Pecans: The flavor of your pecans is prominent in these cookies. Fresh pecans taste much better and contribute to a superior result. Proper storage, like that recommended by the USDA for nuts and seeds, is key to maintaining their quality and preventing rancidity.
- Ensure Uniform Cookie Size: Use a cookie scoop to make sure all your dough balls are the same size. This ensures even baking across the batch.
Serving, Storage, and Variations
These delicious cookies are versatile and keep well. Here are some ideas for enjoying and storing your batch.
Serving Suggestions
- Enjoy these buttery cookies warm, fresh from the oven, or completely cooled.
- Pair them with a scoop of vanilla or, even better, butter pecan ice cream for an indulgent dessert.
- Serve them alongside a hot cup of coffee, tea, or a cold glass of milk for a comforting snack.
Storage Instructions
- Store baked butter pecan cookies in an airtight container at room temperature for up to 3 days.
- Refrigerate raw cookie dough, tightly covered, for up to 48 hours before baking.
- Freeze scooped, unbaked dough balls on a baking sheet until firm, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen, adding 1-2 minutes to bake time.
- Freeze baked cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
Variations
- White Chocolate Chips: Fold in 1/2 to 1 cup of white chocolate chips with the pecans for extra sweetness.
- Different Nuts: Experiment by substituting walnuts or macadamia nuts for some or all of the pecans.
- Additional Spices: Add a pinch of nutmeg, cardamom, or even a tiny bit of allspice for a different warm spice profile.
- Drizzle Glaze: Once cooled, drizzle the cookies with a simple caramel sauce or a white chocolate glaze for an elegant finish.
Butter Pecan Cookies Nutrition Information
Please note that the nutritional information provided below is an estimate based on the ingredients listed and standard portion sizes. Actual values may vary depending on specific brands, preparation methods, and exact serving size. For precise nutritional data, we recommend using a reliable online nutrition calculator with your specific ingredients.
| Amount Per Serving | |
|---|---|
| Calories | 220 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 40mg |
| Sodium | 110mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 1g |
| Total Sugars | 14g |
| Protein | 3g |
Frequently Asked Questions (FAQ)
Here are some common questions about making and enjoying these delightful cookies.
What makes brown butter special?
Brown butter is unsalted butter that has been cooked until the milk solids caramelize, creating a rich, nutty, toasted flavor that adds incredible depth to baked goods.
Is chilling the cookie dough really necessary?
Yes, chilling the dough is crucial for these cookies! It helps the flavors meld, prevents the cookies from spreading too much, and results in a chewier, more flavorful final product.
How long do butter pecan cookies last?
Baked butter pecan cookies stay fresh in an airtight container at room temperature for up to 3 days, maintaining their best texture and flavor.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours, or freeze scooped dough balls for up to 2 months, making them perfect for future baking.
What’s the best way to chop pecans for cookies?
For an even texture, finely chop the pecans by hand with a sharp knife or pulse them briefly in a food processor, being careful not to over-process them into a powder.
Final Thoughts
These Butter Pecan Cookies are truly a testament to how simple ingredients, when treated with care, can create something extraordinary. The combination of nutty brown butter and toasted pecans delivers a depth of flavor that’s both comforting and sophisticated. They are easy enough for beginner bakers but impressive enough for any special occasion. So, go ahead, gather your ingredients, follow these steps, and fill your home with the incredible aroma of freshly baked cookies. We can’t wait for you to try them! Bake a batch today and leave a review to share your experience!
Best Brown Butter Pecan Cookies
Ingredients
Equipment
Method
- Melt butter in a large skillet over medium heat, then add chopped pecans and cook for 4 to 5 minutes until lightly toasted, stirring occasionally. Set aside.
- In a large bowl, whisk together flour, cornstarch, salt, cinnamon, and baking soda, then set aside.
- Melt butter in a small saucepan over medium heat, continuing to cook and swirl until it becomes a rich amber color with brown bits and a nutty aroma; immediately remove from heat and pour into a large mixing bowl.
- Add both dark brown and granulated sugars to the browned butter and whisk well to combine.
- Beat in vanilla extract, then add eggs and egg yolk one at a time, beating until just combined.
- Using a rubber spatula, fold in the dry flour mixture until just combined, then fold in the buttered pecans.
- Cover the bowl and refrigerate the dough for 4 hours.
- Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each.
- Firmly press a pecan half on top of each ball of cookie dough.
- Bake one tray at a time for 10 to 11 minutes; use a spatula to gently press any spreading edges back in as soon as the cookies are removed from the oven.
- Sprinkle warm cookies with granulated sugar.
- Allow cookies to cool on the pan for 15 minutes, then carefully transfer them to a cooling rack.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
