Butter Pecan Cookies – Rich and buttery cookies that are so delicious! Made with brown butter and loads of pecans, these cookies are going to be a huge hit!
Butter Pecan Cookies
I am obsessed with these cookies right now! As a kid, I always loved eating sandies cookies so last time I was craving them, I decided to venture out and try making them myself. I started by using brown butter in my version because it would enhance the butter flavor and it give it an even nuttier flavor and from there, I made a simple cookie dough and loaded with with pecans. They taste like home in a cookie!
Common Questions About Making Butter Pecan Cookies
What are butter pecan cookies?
Butter pecan cookies are a simple cookie made by browning the butter and then making a dough with it that includes lots of chunks of pecans.
How many servings does this recipe make?
This recipe makes about 18 cookies.
How long do these cookies last?
These cookies last up to three days when stored in an airtight container at room temperature.
Should I toast the pecans?
If you have time, I definitely suggest toasting your pecans as it helps bring out their flavor even more. To do so, preheat your oven to 350 degrees F and line a sheet pan. Once the oven has warmed, place the pecans on the sheet pan and bake for 7-10 minutes, or until the nuts are just slightly darker and are fragrant. Make sure to stir them a few times when they are in the oven so that they cook evenly.
Ingredient Notes –
- Butter is the base of our cookie– we are browning some of it for that rich, nutty brown butter flavor but keeping some of it plain so the cookies have the best texture. All brown butter can result in a crunchy, burnt-tasting cookie.
- I love light brown sugar in cookies– it sweetens them and adds better depth of flavor.
- Egg binds the cookie dough together.
- Vanilla enhances the flavor of the brown butter and pecans.
- Flour gives the cookies structure so they don’t spread too much.
- Baking soda helps keep the cookies soft and chewy.
- Pecans add the rich nutty flavor to the cookies and make them truly “butter pecan”.
Looking for more cookie recipes? Check these out!
- Twix Cookies
- White Chocolate Macadamia Nut Cookies
- Chocolate Hazelnut Shortbread Cookies
- Peanut Butter Cookies (made with brown butter!)
- 12 tablespoons butter, divided
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chopped pecans
- Place one stick (8 tablespoons) of butter in a small saucepan set over medium heat. Allow the butter to melt and then cook it, swirling occasionally, until it is lightly browned and begins to smell nutty. It should take about 5 minutes.
- Add the browned butter to a large bowl (along with any browned buts in the bottom of the pan).
- Melt the remaining 4 tablespoons of butter and add it to the bowl with the browned butter.
- Add the light brown sugar and whisk to combine.
- Next, add the egg and vanilla and whisk until well combined.
- In a small bowl, mix together the flour and baking soda. Add the dry ingredients to the wet and mix until no large lumps remain.
- Add the pecans and fold them into the cookie dough - mix just until the pecans are evenly distributed. You don't want to overmix.
- Transfer the cookie dough to the fridge to chill for 30 minutes. While the dough chills, preheat the oven to 375 degrees F.
- Once the dough is completely chilled, scoop out 2 tablespoon sized balls onto a parchment lined baking sheet. Make sure to place them at least 2 inches apart - these cookies will spread a bit. Press down each ball of cookie dough so it is no thicker than 1/2".
- Bake the cookies for 12-14 minutes or until the edges are just set. When the cookies come out of the oven, tap the tray on the counter to deflate the cookies slightly.
- Allow the cookies to cool on the tray and then transfer them to an airtight container. Store at room temperature for up to three days.
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