Butter Pecan Cookies Recipe

Looking for the perfect homemade cookie recipe? These butter pecan cookies are a must-try! With a rich, buttery flavor, crunchy toasted pecans, and a soft, chewy center, they’re ideal for anyone craving a comforting, indulgent treat. Perfect for cookie lovers, these cookies are made with brown butter, toasted pecans, and a hint of cinnamon to create a deliciously nutty and aromatic experience.

This easy butter pecan cookies recipe is great for baking with loved ones and makes for a thoughtful homemade gift. Gluten-free? No problem! Just swap the all-purpose flour with a gluten-free blend and enjoy these cookies without compromise. Whether you’re preparing for a family gathering or simply craving a sweet snack, these cookies are sure to be a hit!

Ingredients

For the Buttered Pecans:

• 1 and 1/4 cups pecan halves, finely chopped
• 3 tablespoons unsalted butter

For the Butter Pecan Cookies:

• 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 and 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)

Instructions

For the Buttered Pecans:

1. In a large skillet over medium heat, melt the butter. Add the chopped pecans and cook, stirring occasionally, for 4 to 5 minutes or until lightly toasted. Set aside to cool.

For the Butter Pecan Cookies:

1. Prepare the dry ingredients: In a large bowl, whisk together the flour, cornstarch, salt, cinnamon, and baking soda. Set aside.
2. Brown the butter: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally. The butter will foam and make popping sounds before turning a rich amber color with brown bits at the bottom. It will also emit a nutty aroma. Remove from heat immediately and pour into a large mixing bowl to cool slightly.
3. Combine sugars and butter: Add the dark brown sugar and granulated sugar to the browned butter. Whisk until fully combined.
4. Incorporate wet ingredients: Stir in the vanilla extract. Beat in the eggs and egg yolk one at a time, mixing just until combined.
5. Add dry ingredients and pecans: Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Gently fold in the buttered pecans.
6. Chill the dough: Cover the bowl and refrigerate for at least 4 hours or overnight.

To Bake:

1. Preheat the oven: Set to 375°F (190°C). Line two large baking sheets with parchment paper.
2. Shape the cookies: Use a large cookie scoop to portion the dough into 3-tablespoon-sized balls. Place on the prepared baking sheets, leaving about 3 inches of space between each ball.
3. Decorate and bake: Press a pecan half onto the top of each dough ball (if using). Bake one tray at a time for 10 to 11 minutes. If the edges spread, gently reshape them with a spatula immediately after removing from the oven.
4. Finish: Sprinkle warm cookies with granulated sugar. Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.

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Why You’ll Love This Recipe

• Irresistible Flavor: Buttery, nutty, and perfectly spiced with cinnamon.
• Chewy Texture: Crisp edges with a soft, chewy center.
• Elevated Touch: Brown butter and toasted pecans make these cookies truly special.

Tips

• Brown Butter Mastery: Keep a close eye on the butter as it browns to prevent burning.
• Chill Time: Don’t skip chilling the dough—it helps the flavors develop and prevents excessive spreading.
• Pecan Substitute: If you prefer, walnuts or almonds can be used instead of pecans.

Variations and Substitutions

• Chocolate Lovers: Add 1 cup of chocolate chips or chunks for a chocolatey twist.
• Spiced Up: Increase cinnamon or add a pinch of nutmeg for more warmth.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.

FAQs

Can I make the dough ahead of time? Yes! You can refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for a few minutes if it’s too firm to scoop.

Can I freeze the cookies? Absolutely. Freeze the baked cookies in an airtight container for up to 2 months. You can also freeze the dough balls and bake them directly from frozen—just add 1 to 2 minutes to the baking time.

Why did my cookies spread too much? This could happen if the dough wasn’t chilled long enough or if the butter was too hot when mixed. Be sure to follow the instructions carefully.

Serving and Suggestions

• Serve warm with a glass of cold milk or a cup of coffee.
• Pack them in gift boxes for a delightful homemade treat.
• Crumble them over vanilla ice cream for a decadent dessert.

Enjoy these butter pecan cookies as a comforting treat or a thoughtful gift for any occasion!