Get ready to discover your new favorite cookie. These are not just any Butter Pecan Cookies; this is the ultimate recipe, designed for an unforgettable flavor experience. We use a secret weapon—browned butter—to create a nutty, rich depth that perfectly complements the toasted pecans. The result is a soft, chewy cookie with a slightly crisp edge that will have everyone reaching for seconds.
If you’re craving a truly comforting, bakery-quality treat, you’ve come to the right place. This recipe is straightforward, packed with helpful tips, and guaranteed to be a showstopper.
Why This is the Best Butter Pecan Cookies Recipe
What sets this recipe apart? It’s all in the details. By browning the butter, we transform a simple ingredient into a nutty, aromatic flavor powerhouse. This small step elevates the entire cookie, creating a caramel-like richness that you won’t find in standard recipes.
We also toast the pecans to bring out their natural oils and deepen their flavor. Paired with the chewy, buttery dough, it’s a match made in cookie heaven. This recipe is designed to be fool-proof, ensuring you get perfect results every single time.
Key Ingredients for Perfect Butter Pecan Cookies
The magic of these cookies comes from simple, high-quality ingredients. Here’s what you’ll need:
- Unsalted Butter: The star of the show! We’ll be browning it for maximum flavor.
- Pecans: Coarsely chopped and perfectly toasted to bring out their nutty essence.
- All-Purpose Flour: Provides the structure for our soft and chewy cookies.
- Brown Sugar & Granulated Sugar: A combination of light brown sugar and granulated sugar gives these cookies the perfect chewy texture and caramel undertones.
- Egg & Egg Yolk: One whole egg for structure and an extra yolk for added richness and chewiness.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Baking Soda: Our leavening agent, which helps the cookies rise and spread perfectly.
- Salt: A crucial ingredient to balance the sweetness and enhance all the other flavors.
How to Make Butter Pecan Cookies (Step-by-Step)
Follow these simple steps to create the most delicious butter pecan cookies you’ve ever tasted. We’ll walk through each stage to ensure your success.
Step 1: Brown the Butter & Toast the Pecans
First, melt the unsalted butter in a light-colored saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, and you see golden-brown milk solids at the bottom. It will smell incredibly nutty. Immediately pour it into a heatproof bowl to stop the cooking process. Set aside to cool slightly. While the butter cools, spread the chopped pecans on a baking sheet and toast at 350°F (175°C) for 5-7 minutes until fragrant. Be careful not to let them burn.
Step 2: Cream the Sugars and Wet Ingredients
In a large mixing bowl, combine the slightly cooled browned butter, light brown sugar, and granulated sugar. Using an electric mixer, beat on medium speed until well combined. Add the egg, egg yolk, and vanilla extract, and beat until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough, which is key for a uniform texture.
Step 4: Mix, Chill, and Scoop
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Gently fold in the toasted pecans. Cover the bowl with plastic wrap and chill the dough for at least 60 minutes. Chilling is essential to prevent the cookies from spreading too much and deepens the flavor.
Step 5: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of chilled dough onto the prepared sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For another fantastic cookie recipe, try these Apple Cider Cookies.
Pro Tips for Bakery-Quality Cookies
Want to take your cookies from great to absolutely irresistible? Follow these expert tips.
- Don’t Skip the Chill Time: Chilling the dough solidifies the fat. When the cookies bake, the fat takes longer to melt, resulting in less spread and a chewier, thicker cookie.
- Use a Cookie Scoop: For uniformly sized and evenly baked cookies, a spring-loaded cookie scoop is your best friend.
- Watch the Brown Butter: Use a light-colored pan to brown the butter so you can see the milk solids changing color. Once they are amber, remove the pan from the heat immediately to avoid burning.
- Sea Salt Flakes: For a final touch, sprinkle a tiny pinch of flaky sea salt on top of the cookies right after they come out of the oven. It enhances the sweet and nutty flavors beautifully. Love this sweet and savory combo? You’ll love our Mozzarella Stuffed Pretzels.
Fun Variations to Try
While this classic recipe is amazing as is, feel free to get creative! Here are a few ideas:
- Add Chocolate Chips: White or dark chocolate chips are a delicious addition.
- Bourbon Kick: Add a tablespoon of bourbon to the wet ingredients for a deeper, richer flavor that pairs wonderfully with pecans. Speaking of bourbon, you might enjoy this Caramel Bourbon Bread Pudding.
- Spiced Dough: Add a 1/2 teaspoon of cinnamon to the dry ingredients for a warm, spiced version.
Storing Your Butter Pecan Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. You can also freeze the cookie dough balls. Simply place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. You can bake them straight from the freezer; just add a minute or two to the baking time.
Frequently Asked Questions About Butter Pecan Cookies
Yes, you can use salted butter in a pinch. If you do, reduce the added salt in the recipe by 1/4 teaspoon to avoid the cookies becoming overly salty.
As you heat the butter, it will melt, foam, and then the milk solids will sink to the bottom of the pan. Watch for these solids to turn a golden-amber color and for the butter to have a distinctly nutty aroma. Remove it from the heat immediately at this point to prevent it from burning.
Store the cookies in an airtight container at room temperature for up to 5 days. Placing a slice of bread in the container can also help maintain their softness.
Browning the butter toasts the milk solids, creating a deep, nutty, and complex flavor with hints of caramel and toffee. This one step significantly enhances the overall taste of the cookies, making them far more flavorful than recipes that use simple melted or softened butter.
Chilling the dough is a crucial step that solidifies the fat (the browned butter). This prevents the cookies from spreading too much in the oven, resulting in a thicker, chewier cookie with a more concentrated flavor.
More Delicious Dessert Recipes
Butter Pecan Cookies: The Ultimate Chewy & Buttery Recipe
Ingredients
Equipment
Instructions
- Toast the pecans at 350°F (175°C) for 5-7 minutes until fragrant. Set aside.
- Melt butter in a light-colored saucepan over medium heat. Cook, swirling, until it foams and amber-brown solids form at the bottom. Immediately pour into a heatproof bowl to cool slightly.
- In a large bowl, beat the cooled browned butter and both sugars with an electric mixer until combined. Add the egg, egg yolk, and vanilla, and beat until light and fluffy (about 2-3 minutes).
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Fold in the toasted pecans.
- Cover the dough and chill in the refrigerator for at least 60 minutes.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough 2 inches apart. Bake for 10-12 minutes until edges are golden. Cool on the pan for 5 minutes before moving to a wire rack.
Notes
Ensure your egg and egg yolk are at room temperature for better incorporation into the dough.
Do not overmix the dough once the flour is added, as this can lead to tough cookies.
We hope you love this easy butter pecan cookies recipe! It’s the perfect treat for any occasion, from holiday gatherings to a simple afternoon snack. The nutty aroma of brown butter and toasted pecans is truly something special. If you tried this recipe, we would love to hear from you! Please leave a comment and rating below. For more delicious inspiration, be sure to follow us on Pinterest.
