Butter Pecan Cookies Recipe
Let me tell you, this Butter Pecan Cookies Recipe is such a delight — rich, nutty, and buttery all at once. I stumbled upon this combination of browned butter and toasted pecans one chilly afternoon, and it quickly became my go-to cookie when I want something comforting but a little special. They’re perfect for sharing during the holidays, or honestly just whenever you crave something a bit more luxe than your average cookie.
What makes these Butter Pecan Cookies so worth trying is the way the sweet cream butter gets browned first, evolving into this deep, caramel-like flavor. Then the toasted pecans add that irresistible crunch and warm nuttiness. If you love buttery, chewy cookies with a bit of texture and a caramel kiss, this recipe will really win you over.
Ingredients You’ll Need
Each ingredient in this Butter Pecan Cookies Recipe plays a vital role, melding buttery richness, tender crumb, and perfectly crunchy pecans into one harmonious bite. I recommend getting good quality pecans and real pure vanilla extract — these small touches truly elevate the flavor.
- Salted sweet cream butter: Essential for browning to develop that nutty, caramel flavor and for the dough’s richness.
- Chopped pecans: Toasted before mixing for depth, be sure to chop them evenly for consistent crunch.
- All-purpose flour: The structural base that keeps your cookies tender yet sturdy.
- Cornstarch: Helps keep the cookies soft and tender — a little secret ingredient I always use.
- Baking powder & baking soda: These leaveners activate differently to give just the right rise and texture.
- Dark brown sugar: Packed tightly for moisture and that signature molasses flavor.
- Granulated sugar: Balances the sweetness and helps with browning.
- Vanilla extract: Pure vanilla lifts all the flavors — don’t skip it!
- Extra-large eggs: Room temperature helps everything come together smoothly.
- Pecan halves: For garnish and a beautiful finishing touch.
- Caramel bits: Optional, but I love how they melt into little pockets of gooey sweetness.
- Water: Helps dissolve caramel bits smoothly into the dough.
- Coarse sanding sugar & sea salt (optional): They add sparkle and a hint of salty crunch to finish.
Variations
I like to personalize this Butter Pecan Cookies Recipe depending on the season or my mood. Sometimes you’ll want to keep it classic, but feel free to experiment with mix-ins or substitute ingredients to fit your dietary needs.
- Gluten-free version: I’ve swapped the all-purpose flour for a 1-to-1 gluten-free blend and achieved equally tender cookies.
- Chocolate chip twist: Adding a handful of semi-sweet chocolate chips alongside pecans ups the indulgence factor.
- Spiced pecans: Toss pecans in a mix of cinnamon and nutmeg before toasting for a warm, cozy twist.
- Salted caramel drizzle: After baking, drizzle some homemade or store-bought salted caramel over the cookies for a treat your friends will rave about.
- Vegan adaptation: Use vegan butter and flax eggs; I’ve tested it and the cookies stayed rich and delicious.
How to Make Butter Pecan Cookies Recipe
Step 1: Toast the Pecans to Perfection
Start by melting 3 tablespoons of salted sweet cream butter in a skillet over medium heat. Once melted, add the chopped pecans and toast them until they smell nutty and turn golden brown—about 4-5 minutes. Stir frequently so they don’t burn. Toasting brings out a deeper flavor in the pecans that’s essential for this cookie’s signature taste. Once done, transfer them to a bowl to cool while you prep the rest.
Step 2: Brown the Butter for That Irresistible Flavor
In a separate saucepan, melt 1 cup of salted sweet cream butter over medium heat. Keep stirring as it bubbles and foams, watching closely for the color to turn a deep golden brown with a nutty aroma — usually around 7-10 minutes. Be patient here because this step is what sets these cookies apart. Once browned, remove from heat and let it cool slightly but don’t solidify.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together 2½ cups all-purpose flour (spooned and leveled), 2 tablespoons cornstarch, 1 teaspoon baking powder, and ½ teaspoon baking soda. This ensures an even distribution of the leavening agents, which helps the cookies rise evenly while staying soft.
Step 4: Cream Sugars and Browned Butter
In another mixing bowl, combine 1¼ cups dark brown sugar, ½ cup granulated sugar, and the browned butter. Beat together until fully combined and slightly fluffy. The sugars dissolve into the warm butter, creating that rich, complex sweetness this Butter Pecan Cookies Recipe is known for.
Step 5: Add Eggs and Vanilla
Add 2 extra-large eggs, one at a time, mixing well after each addition. Then stir in 2 teaspoons pure vanilla extract. Make sure your eggs are room temperature to avoid the dough seizing up or curdling—this helps keep your cookies uniformly tender.
Step 6: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients in thirds, folding gently but thoroughly after each addition. When the dough is mostly combined, fold in the toasted pecans and 1 cup of caramel bits along with 2 tablespoons water to help soften the caramel bits so they integrate better.
Step 7: Shape and Garnish Your Cookies
Scoop the dough onto parchment-lined baking sheets about 2 tablespoons per cookie, leaving room to spread. Press a pecan half into the top of each one for that classic finishing look. Sprinkle a little coarse sanding sugar and a pinch of coarse sea salt on top if you’re feeling fancy and want that extra sparkle and balance.
Step 8: Bake and Cool
Bake your cookies at 350°F (175°C) for 10-12 minutes or until edges are golden but centers still look slightly soft. This slight underbake helps them stay chewy when cooled. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Trust me, waiting is hard, but it makes all the difference!
How to Serve Butter Pecan Cookies Recipe
Garnishes
When I serve these cookies, I love adding a simple sprinkle of flaky sea salt on top — it enhances that buttery sweetness perfectly. Sometimes I’ll also dust a little powdered sugar if I’m aiming for a slightly festive look, especially during holiday gatherings.
Side Dishes
This Butter Pecan Cookies Recipe goes beautifully with a hot cup of coffee or a creamy chai latte. For a fun twist, I often pair them with vanilla ice cream for an easy and indulgent dessert. You can also serve with fresh fruit or a glass of cold milk for a classic combo everyone adores.
Creative Ways to Present
I’ve wrapped a batch in cellophane tied with twine to give as gifts — they’re instantly a hit. For parties, I stack them on a pretty platter, layering with parchment paper and miniature pecan branches for a rustic vibe. You could even make a cookie sandwich with caramel ice cream inside for a special treat!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store the cookies in an airtight container at room temperature — they keep well for up to 5 days without losing their softness. I recommend placing a slice of bread in the container; it helps maintain moisture and keeps the cookies from drying out.
Freezing
I often freeze these cookies because it’s so handy to have them ready when unexpected guests pop by. Freeze baked cookies in a single layer on a tray, then transfer them to a freezer bag for up to 3 months. Thaw at room temperature for a couple of hours before enjoying.
Reheating
To bring them back to freshly baked warmth, pop cookies in a 300°F oven for about 5 minutes. The heat revives the caramel bits and makes them soft and melty again — like they just came out of the oven. Just be careful not to leave them too long or they’ll dry out.
FAQs
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Can I use unsalted butter instead of salted in this Butter Pecan Cookies Recipe?
Absolutely! If you use unsalted butter, just add a pinch of salt to the dough to keep the flavor balanced. Salted butter helps season the cookies naturally, but either works well as long as you adjust seasoning accordingly.
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What’s the secret to soft, chewy Butter Pecan Cookies?
The cornstarch is a key player here— it tenderizes by limiting gluten development. Also, pulling the cookies out when the centers are still slightly soft keeps them chewy after cooling. Lastly, the browned butter adds moisture and richness that helps with that perfect chewy texture.
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Can I make the dough ahead and bake later?
Yes! The dough can be refrigerated for up to 3 days. Just shape the cookies right before baking. This resting time can actually enhance flavors and texture.
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Why do I toast the pecans first?
Toasting pecans deepens their flavor and adds a wonderful crunch, which really boosts the overall taste of the cookies. Raw pecans tend to be softer and milder, so this step is worth the extra few minutes.
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Can I substitute caramel bits?
You can swap caramel bits with butterscotch or even white chocolate chips if you like. Each will add a different flavor profile but still complement the buttery pecan base nicely.
Final Thoughts
I hope you’ll give this Butter Pecan Cookies Recipe a whirl — it’s seriously one of those recipes I come back to when I want something that feels both homey and a little fancy. There’s something so satisfying about that golden browned butter and toasted pecan combo that just nails comfort food at its best. Baking these and sharing them with friends really lights up my kitchen, and I’m confident you’ll feel the same joy.
Print
Butter Pecan Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 42 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the rich, nutty flavor of these Butter Pecan Cookies featuring toasted pecans, luscious brown butter, and sweet caramel bits. The combination of browned butter and crunchy pecans creates a buttery, caramelized depth with a tender yet slightly crisp cookie texture. Perfect for enjoying with a glass of milk or as an indulgent treat during any time of the day.
Ingredients
Toasted Pecans
- 3 tablespoons salted sweet cream butter
- 1⅔ cups chopped pecans
Brown Butter
- 1 cup salted sweet cream butter
Cookie Dough
- 2½ cups all-purpose flour, spooned and leveled
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1¼ cups dark brown sugar, tightly packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, room temperature
- 1 cup caramel bits
- 2 tablespoons water
Garnishes
- 42 pecan halves
- Coarse sanding sugar (optional)
- Coarse sea salt (optional)
Instructions
- Toast Pecans: In a skillet over medium heat, melt 3 tablespoons of salted sweet cream butter. Add 1⅔ cups of chopped pecans and cook, stirring frequently, until they are fragrant and lightly toasted, about 4-5 minutes. Remove from heat and set aside to cool.
- Make Brown Butter: In a separate saucepan, melt 1 cup salted sweet cream butter over medium heat. Continue cooking the butter, swirling the pan occasionally, until it turns a deep golden brown and emits a nutty aroma, approximately 5-7 minutes. Pour the brown butter into a heat-safe bowl to cool slightly.
- Combine Dry Ingredients: In a large bowl, whisk together 2½ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, and ½ teaspoon baking soda. Set aside.
- Mix Sugars and Wet Ingredients: In another large mixing bowl, combine 1¼ cups dark brown sugar and ½ cup granulated sugar. Add the cooled brown butter and whisk until fully incorporated. Mix in 2 teaspoons pure vanilla extract and 2 extra-large eggs, one at a time, beating well after each addition.
- Add Toasted Pecans and Caramel Bits: Fold the toasted pecans into the wet mixture along with 1 cup caramel bits. Gradually incorporate the dry ingredients, mixing until just combined to form a cookie dough.
- Prepare Baking Sheet and Garnish: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop dough onto sheets, spacing them about 2 inches apart. Place a pecan half on top of each cookie, pressing gently. Sprinkle optional coarse sanding sugar and coarse sea salt if desired.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until edges are golden and centers are set but still soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best flavor, use fresh pecans and high-quality brown butter.
- Allow the brown butter to cool before mixing with eggs to prevent curdling.
- Chilling the dough for 30 minutes before baking can improve texture and reduce spreading.
- Caramel bits add a delightful chewy sweetness; you can substitute with toffee bits if preferred.
- Optional garnishes of sanding sugar and sea salt enhance texture and contrast flavors.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: Butter Pecan Cookies, Brown Butter Cookies, Toasted Pecans, Caramel Cookies, Homemade Cookies, Sweet Treats
