Butter Pecan Cookies Recipe
Ready for some holiday cookies? Me too! I love this time of year and dropping new recipes for my readers to try that are so special to me. My recipe is perfect for those new to baking and those looking for a foolproof cookie recipe. These are soft, with golden-crisp edges, and studded with toasted caramelized pecans.
The cookies themselves are irresistibly chewy and tender, with beautifully crisp edges. This recipe does require chilling, but I promise you the wait time is worth it. You end up with melt-in-your-mouth cookies bursting with a buttery flavor and toasted pecans in every bite. I like to serve them right next to my chewy molasses cookies. They are a classic favorite with a distinct flavor that everyone loves.
Table of contents
These Christmas cookies are next-level delicious. If you like this flavor in your ice cream and desserts, prepare to be blown away. The brown butter gives the dough a complex, caramel-like flavor. I don’t just toss pecans in there— I toast them first in some sugar, pure vanilla, and more butter.
Why you will love this recipe
- Full of nuts and flavor: I use the finest nuts and butter to make sure these cookies are the best they can be. Get the highest quality you can afford.
- Toasted pecans: Toasting the pecans in brown butter makes them taste so incredibly rich and delicious. Some people skip this part, but I have to say – it is important to the flavor!
- Bakes in minutes: After letting it chill, it only takes about 10 minutes to bake these scrumptious treats. Do not overcook them or they will not be soft and chewy.
- Perfect for anything: Snacking, dessert, or partying, these cookies can be served anytime. They are pretty enough to be given as gifts too.
What you’ll need to make butter pecan cookies
Ingredients:
For the pecans:
- Pecans – I highly recommend getting the freshest pecans from a trusted source. I like to get mine from a farm in Georgia that sells organic pecans. I have been getting them there for years and I trust them. Their pecans are rich, buttery, and always taste incredible.
- Butter – Because butter is also a main ingredient in this recipe, it should also be high quality. I prefer European-style butter because it has less water in it than American-style butter. Also, do not use salted butter because the salt takes away from the creamy sweetness.Kerrygold Pure Irish Butter is my favorite.
- Brown sugar – Just one tablespoon of brown sugar is all that is needed but make sure it is fresh and moist with a good flavor.I am using dark brown just like what I am using in cookies.
- Vanilla extract – Pure vanilla extract has intense layers of vanilla bean taste without the bitter aftertaste. Do not use imitation stuff.
For the cookies:
- Butter – Because butter is also a main ingredient in this recipe, it should also be high quality. I prefer European-style butter because it has less water in it than American-style butter. Also, do not use salted butter because the salt takes away from the creamy sweetness. Kerrygold Pure Irish Butter is my favorite.
- All-purpose flour – Any kind of flour will work but I prefer all-purpose flour because it is able to provide plenty of structure as well as softness for these cookies.
- Cornstarch – Adding cornstarch makes a more tender and softer crumb. It also helps the cookie not spread as much while it is baking for a thicker and more compact cookie, making it chewier, which I love about these cookies.
- Baking soda – Mixed with brown sugar, baking soda will help these cookies rise and develop extra flavor and color. It reacts with the acids to develop deeper flavors and colors in a shorter time. It also makes them chewier because they are thicker.
- White and dark sugar – White sugar adds pure sweetness and helps create air bubbles to make them rise. It also gives the cookies those yummy crispy edges I love. The dark brown sugar makes these cookies richer, more like molasses, and softer than light brown sugar, which is more like caramel. I love my cookies to be soft and chewy, so I use dark brown sugar but if you want them harder, light brown sugar is fine. Either way, make sure it is packed well when measuring so there is enough of it.
- Large eggs and yolks – Make sure the eggs are at room temperature. This helps them blend easier and helps the dough rise. It also makes air pockets for lighter and fluffier cookies. I add an extra egg yolk for a richer flavor and creamier texture. The extra fat and lecithin make it creamier and prevents the dough from drying out.
- Vanilla extract – Pure vanilla extract has intense layers of vanilla bean taste without the bitter aftertaste. Do not use imitation stuff.
- Pecan halves – I highly recommend getting the freshest pecans from a trusted source. I like to get mine from a farm in Georgia that sells organic pecans. I have been getting them there for years, and I trust them. Their pecans are rich and buttery and always taste incredible.
How to make
- Saute the pecans: First, I saute the chopped pecans in butter and brown sugar for three minutes until they are lightly toasted. Then, I remove them from the heat and stir in the vanilla.
- Brown the butter: Now, I use the same pan to bring one cup of butter to a boil, stirring frequently, over medium-high heat. The solid particles at the bottom of the pan should turn golden brown. Then, I immediately pour it into a large mixing bowl and let it cool for 10 minutes.
- Combine the dry and wet: In another bowl, I whisk together the cornstarch, baking soda, and flour. Then, I whisk both of the sugars into the cooled browned butter before whisking in the eggs, egg yolk, and vanilla until combined well. The dry ingredients get mixed into the butter mixture next, stirring until well combined.
- Chill the dough: Afterward, I stir in the buttered pecans and cover it with plastic wrap, pressing it down to the surface of the dough so no air gets in. I let the dough chill in the refrigerator overnight, but it can be as little as three hours or as long as three days.
- Bake the cookies: When ready to bake, I preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Then, I roll the dough into balls that are about three tablespoons each and place them two inches apart on the parchment paper. They go on the middle rack for 9 to 12 minutes or until the edges are set and they are starting to turn golden brown.
- Cool and serve: As soon as they come out, I press half of a pecan into the center of each cookie and place the cookie sheet onto a cooling rack for five minutes. After that, they can be served or taken off the cookie sheet to finish cooling.
Expert tips
Chilling the cookie dough
My most important tip for this recipe to turn out perfect is chilling the dough. First, the flour has enzymes that break down as it chills, which helps it turn brown when it bakes. Also, the sugar can absorb more moisture as it rests, so it caramelizes better. This not only allows it to melt into the dough but it also gets absorbed by the flour and hydrates the other ingredients.
However, the main reason I chill my dough is to keep the dough from spreading too much. Chilling the dough firms up the fats to keep the dough from expanding too fast so they stay solid for a longer time. Otherwise, they will just melt and turn flat. I prefer to chill my dough overnight, but three or four hours will also work.
More tips to consider:
- Also, be sure to put it back in the fridge between batches to keep it cold.
- Overmixing the batter, not measuring properly, and using expired baking soda can cause flat cookies.
- Using extra cornstarch, more brown sugar than white, and adding an extra egg yolk can produce softer cookies.
- For crispy cookies, use more white sugar than brown sugar.
- Be sure the batter is creamed thoroughly, and everything is measured carefully to prevent greasy cookies.
Recipe variations and add-ins:
- Other nuts: If pecans are hard to find, walnuts or almonds can be used in a pinch. I have used both of these and to be honest, I loved both of these recipes too.The recipe is the same, just replace the nuts.
- Candied pecans: Instead of using the buttered pecans in this recipe, try my easy candied pecans. They are sweet, crunchy, and easy to make in minutes with six ingredients.
- Add some chocolate: Anything is better with some chocolate in it, right? I love adding chocolate chips to these. Actually, I have used cinnamon, caramel, dark, white, and milk chocolate chips as well as semi-sweet chips. They are all scrumptious.
- Happy holidays: Sometimes, I add holiday spices like cinnamon, nutmeg, allspice, and ginger. These are a hit with the kids.
- Caramel sauce: Another way to top these delicious nutty cookies is with my sweet and gooey caramel sauce. This stuff is so thick and rich that everyone loves it.
Serving suggestions:
- These are a nice snack, treat, or dessert at any time. Here are some serving ideas I want to share.
- Everyone loves my Christmas punch on the side, made with cranberries, pomegranate, lime, and booze. I also make a second batch for those who cannot drink alcohol.
- I like to serve these for dessert after a meal made with ingredients that complement the flavors like my apple cinnamon pork chops. The brown sugar in this recipe goes great with these cookies.
- Another great way to enjoy these cookies is with a bowl of butter pecan ice cream. I like to add a scoop of soft ice cream between two cookies for a butter pecan ice cream sandwich. It is even better rolled in crushed pecans!
- Make them fancy with some frosting! Try my rich and decadent cream cheese frosting and then add some colored sprinkles for some pizzazz.
- When I need to serve a crowd, I make a few batches of these cookies and this apple sheet cake with pecan streusel topping. Everyone loves this cake, especially the topping, and it serves 12 to 15 people!
- Some of the best wines that go with butter pecan cookies include Napa Valley Chardonnay, Tawny Port, and Marsala Dolce.
How to store:
- Refrigerate: Leftover cookies can last for five days in an airtight container at room temperature and 10 days in the fridge.
- Freezing: These cookies can also be frozen for up to three months in a freezer bag or freezer-safe container.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
There are a few reasons this may happen. It could be that the ingredients were not measured properly. It may also be that the baking soda was old or expired. Overmixing the batter can also cause this to happen. Another reason (the most common) is that the dough was not chilled long enough. Even if the dough is chilled, be sure to put it back into the fridge between batches to keep it chilled.
I have included a few secrets to soft cookies in this recipe. First, the cornstarch helps make them soft and thick. Also, taking them out while they are still a little bit underbaked leaves them a little bit gooey, so they are softer. They will firm up some as they rest. In addition, having more brown sugar than white makes them moister and more tender. Finally, having an extra egg yolk increases the moisture and chewier texture.
Do not add too much butter. Browned butter can be greasy. But if there is enough flour added, the dough should even out just fine. Make sure the flour is measured carefully. Also, make sure the ingredients are creamed together thoroughly enough. It also has to chill for at least three hours. I like to let my dough rest overnight, so it is nice and solid. The flavor seems to deepen after chilling for so long too.
More cookies to try:
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Butter Pecan Cookies
Ingredients
Butter Pecans:
- 1 1/2 cups pecans chopped
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 1 teaspoon vanilla
Butter Pecan Cookies:
- 1 cup unsalted butter
- 2 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup white granulated sugar
- 1 cup dark brown sugar packed
- 2 large eggs at room temperature
- 1 egg yolk
- 2 teaspoons vanilla
- 1/3 cup pecan halves
Instructions
Butter Pecans:
- In a large skillet, sauté the chopped pecans, brown sugar, and butter for about 3-4 minutes, until lightly toasted. Set aside to cool, and stir in the vanilla.
Butter Pecan Cookies:
- Bring the butter to a boil, stirring frequently, in a skillet over medium-high heat. The solid particles at the bottom will turn golden brown. Immediately pour the mixture into a large mixing bowl and cool slightly for about 10 minutes.
- In another bowl, whisk together the flour, cornstarch, and baking soda.
- Whisk the sugars into the cooled, browned butter. Whisk in the vanilla, eggs, and egg yolk until well combined.
- Add dry ingredients into the butter bowl and stir until well combined.
- Stir in buttered pecans.
- Cover the mixture with plastic wrap, pressing the plastic down onto the dough's surface. Chill for at least 3 hours and up to 3 days.
- Before baking, let the dough sit at room temperature for about 30 minutes.
Bake:
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Roll dough into balls, about three tablespoons each, and place 2 inches apart onto the baking sheet.
- Bake on the middle rack until the edges are set and just beginning to turn golden brown, about 9-12 minutes. Remove from the oven and immediately press a pecan halve into the center of each cookie.
- Let rest on a baking sheet for 5 minutes, then transfer to a cooling rack.
- Store in an airtight container for up to 5 days.