If cookies had a secret superpower, Butter Pecan Cookies would be it. Think about it, brown butter that brings an almost caramelized flavor, paired with the crunch of toasted pecans. It’s a whole vibe.
I stumbled on this Brown Butter Pecan Cookies Recipe when I wanted something familiar but with a twist, and trust me, it’s the perfect mix of nostalgia and wow-factor. Pecan cookies that are chewy, buttery, and make you go, “How did I live without these?”
Why You’ll Love These Butter Pecan Cookies:
You won’t be stuck in the kitchen for hours. This recipe is the easiest way to make cookies that taste like they came from a professional bakery.
Whether you’re baking for a family gathering or just want to impress your friends, these pecan cookies never disappoint. They disappear quicker than you can say “cookie jar”!
There’s something about baking with care, and these cookies are made with that kind of love. When you take the time to make them, you’ll feel that warmth in every bite. And guess what? So will everyone else.
The Ingredients You’ll Need:
- Unsalted Butter: This is what makes the cookies melt-in-your-mouth buttery and soft. Go for the good stuff!
- Dark Brown Sugar: Adds a deep, cozy sweetness with a hint of molasses. It’s the hidden key to achieving that perfectly chewy texture.
- Granulated Sugar: Balances out the sweetness and helps give the cookies that soft, chewy center we all love.
- Pecan Halves: Toasted to perfection, these add the crunch and nutty goodness that take these cookies to the next level.
- Eggs: They help hold everything together and add that perfect soft, fluffy texture.
- Vanilla Extract: The classic flavor that makes everything taste like home. It’s a must for that comforting cookie taste.
- Almond Extract: Just a splash for a nutty twist that pairs perfectly with the pecans. It’s the surprise flavor everyone loves!
- All-Purpose Flour: The base for your cookies. It gives them structure and that classic, chewy cookie feel.
- Cornstarch: This little ingredient helps keep the cookies soft and chewy, preventing them from spreading too much.
- Baking Soda: It’s the secret behind these cookies rising beautifully and achieving that perfect texture.
- Salt: A hint of salt works wonders, boosting the sweetness and uniting all the ingredients beautifully.
Note: This is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to my recipe card!
How to Make Butter Pecan Cookies:
Preheat & Prep
Start by warming up the oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or a silicone mat.
This makes the whole baking process easier and ensures your cookies don’t stick. A smooth, stress-free start!
Toast the Pecans
This is where the magic begins! Add the pecans to a dry skillet and toast them gently over medium heat.
Keep an eye on them, stir every now and then. After about 3-5 minutes, they’ll go from “meh” to wow, you’ll smell it. They’ll darken just a bit and fill your kitchen with that toasty, nutty aroma. Once done, set them aside to cool.
Cream the Butter & Sugar
In your stand mixer (or with a hand mixer if that’s your thing), beat together your softened butter and both sugars, dark brown and granulated, on medium speed until the mixture is light and fluffy.
Give yourself around 2 minutes for this step, taking your time. The fluffier, the better, it’ll make your cookies melt in your mouth!
Add the Wet Ingredients
Drop the eggs in, then add the vanilla and almond extracts, mixing gently until the batter is smooth and unified.
Don’t rush, just a minute or so, and you’ll be good. You want it to be smooth and a little luxurious.
Whisk the Dry Ingredients
Use another bowl to whisk the flour, cornstarch, baking soda, and salt until well blended. This step is key to ensuring everything is evenly distributed, which makes your cookies bake like a dream.
Slowly add this dry mixture into your wet ingredients, and mix until it just comes together, no need to overwork it.
Fold in the Pecans
Here’s where it gets exciting, mix in those golden, toasted pecans.
Give them a gentle mix to make sure they’re spread throughout the dough. Make sure to save a few to place on top of the cookies! That extra crunch on top? Game changer.
Shape the Dough
Scoop about 2 tablespoons of dough. Shape the dough into a ball by rolling it between your hands.
This gives your cookies those smooth edges we all love. Arrange the dough balls on the prepared baking sheet, ensuring a 2-inch space between each.
For the perfect touch, gently press the reserved pecans onto the tops.
Bake
Pop those beauties into the oven and bake for 8-11 minutes. Keep an eye on them, the edges should turn golden brown, while the centers will stay soft and slightly underdone.
This step is what makes those cookies so wonderfully chewy and soft, just like they melt in your mouth! Don’t stress if they look a little soft in the middle; they’ll firm up as they cool.
Cool Down & Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring. This brief cooling time helps them set up just right. After that, transfer them to a wire rack to cool fully.
Loved this? There’s so much more to explore! Follow me on Pinterest for tasty recipes and baking inspiration and be sure to pin this one for later!
My Tips for Perfect Butter Pecan Cookies
Chill the Dough (If You Have Time)
To get the best texture, refrigerate the dough for 30 minutes before you scoop it. This will help the cookies hold their shape and give you a thicker, chewier result. If you’re in a hurry, no stress, the cookies will turn out great regardless!
Room Temp Ingredients = Best Results
Make sure the butter, eggs, and vanilla are at room temperature for the best results.
This helps everything come together smoothly and creates a more consistent dough.
Cold ingredients can make your dough clumpy or uneven, and we want those perfect cookies!
Watch the Bake Time
Keep a close eye on the cookies during the last minute of baking. The edges should be golden, with a soft, tender center.
Overbaking will take away that perfect chewy center, and we definitely don’t want that!
Don’t Overmix
At room temperature, they’ll stay deliciously buttery and chewy for up to 5 days. Keep it light and simple!
How to Store Your Butter Pecan Cookies
Room Temp = Happy Cookies
After your cookies have completely cooled, stash them in an airtight container. Keep them at room temperature, and they’ll stay soft, buttery, and chewy for as long as 5 days.
Little trick: drop a slice of plain white bread inside the container , it magically keeps the cookies soft without making them soggy!
Freezing for the Future
Baked too many? (Is there even such a thing?)
Place your cooled cookies in a freezer-safe container or bag to keep them fresh for up to 3 months.
More Pecan Recipes To try
Did you try making this recipe? It will make me so HAPPY if you rate it⭐ and share your thoughts in the comments section below!
Buttery, Toasty, Perfect: Ultimate Butter Pecan Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 1 ½ cups pecan halves chopped
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 teaspoon baking soda
Instructions
- Begin by setting your oven to 350°F (175°C) and preparing your baking sheets with parchment paper.
- Next, take a skillet and toast the chopped pecans over medium heat. Stir them around now and then and keep a close eye on them, you’ll know they’re ready when they smell rich and nutty and turn just a shade darker, usually in about 4 minutes. Let them aside to cool off.
- Using a stand mixer or hand mixer, cream together the softened butter, dark brown sugar, and granulated sugar.
- Whip the mixture on medium speed for approximately 2 minutes, until it’s airy and fluffy. Don’t rush this part, a fluffy start means extra tender cookies!
- Now add in your eggs along with the vanilla and almond extracts. Blend everything on low speed until the batter is even and smooth.
- Grab a separate bowl and whisk the flour, cornstarch, baking soda, and salt until well mixed. This step makes sure all your dry ingredients are evenly mixed, which means even baking later.
- Slowly add the dry mix into the wet ingredients, blending just until combined, no need to overmix.
- Time for the toasted pecans! Gently fold them into the dough, saving a handful for topping later. You want those lovely crunchy bits to spread out in every single bite.
- Scoop out about 2 tablespoons of dough for each cookie, roll them into smooth balls between your hands, and place them on the prepared baking sheets with some space in between.
- Add a final touch by pressing a few of the reserved pecans onto the tops of the cookies.
- Bake the cookies for approximately 9 to 11 minutes. Watch them closely, the edges should be slightly golden, while the centers remain soft.
- Allow the cookies to stay on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool fully. Enjoy!
Notes
- Let the cookies cool on the sheet first, moving them too soon can make them break because they’re still soft and delicate right out of the oven.
- Don't walk away when you're toasting the pecans, they can go from perfect to burnt in seconds. A quick stir every so often saves the day.
- If you love gooey centers, slightly underbake them even more, just a minute less makes a big difference!
