If you’re in the market for a sweet treat that’s filled with caramelized goodness and the delightful crunch of toasted nuts, my buttery pecan cookies are for you. Each bite is an enticing blend of sweet, salty, and nutty notes that melt in your mouth.
Not only are they delicious, but these brown sugar pecan cookies are the poster children of sweet simplicity. Chopped pecans get a quick toast in nutty browned butter, and are folded into an easy-to-make cookie dough base. Then, it’s chilled, scooped, and baked. You can even freeze the dough balls for baking when the craving strikes! In short, this recipe for easy pecan cookies is certain to become a family favorite and deserves a spot in the hallowed halls of cookie excellence. For more cookie recipes, try my turtle cookies recipe, lebkuchen recipe, and almond butter cookies recipe!
What You Need To Make This Recipe
Unsalted Butter + Salt – in the world of baking, precision is key. I prefer using unsalted butter, which gives me greater control over the salty-sweet balance of my treats. If you only have salted butter on hand, omit or cut back on the added salt.
Chopped Pecans – you can buy pecan pieces which are significantly less expensive than the bags labeled as fancy pecan halves. Save a few bucks by opting for the pieces, then buy a small bag of halves if you want a pretty garnish on top of these pecan cookies.
Light Brown Sugar – light brown sugar as we know it is simply granulated sugar with some of the molasses added back in. The light version has less molasses, resulting in a lighter, more caramel-like taste. In a pinch, dark brown sugar will work. Muscovado sugar is also an acceptable alternative.
Egg – for binding the dough and adding structure. Let it come to room temperature (or soak it in warm water for about 10 minutes) to keep it from causing the melted butter to seize.
Vanilla Extract – for added warmth and complexity. Feel free to use an equal amount of vanilla paste or vanilla powder instead.
Cornstarch – mostly used as a thickening agent, in cookies, this starchy powder helps to create the perfect delicately chewy cookies with a lightly crisp exterior.
How To Make Butter Pecan Cookies
1. In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped pecans and cook until toasted, 5 to 8 minutes, stirring occasionally. Transfer the buttered pecans to a small bowl and let cool. Add the sugars to a large mixing bowl.
2. In the same small skillet, heat the remaining ½ cup butter over medium-high heat. Cook until butter foams and the milk solids brown, 6 to 8 minutes.
3. Whisk the browned butter into the sugars.
4. Whisk in the egg and vanilla until very well combined, about 1 minute.
5. In a medium mixing bowl, whisk together the dry ingredients (all-purpose flour, baking soda, cornstarch, and salt).
6. Fold the flour mixture into the butter mixture, mixing just until the last streaks of flour disappear.
7. Stir in the butter pecans until evenly dispersed. Cover and chill until dough is firm, about 1 hour.
8. Scoop the chilled dough into 1½ tablespoon-sized balls and roll into smooth balls between your palms. If desired, you can roll the balls in extra granulated sugar and press a pecan half in the center. Place on a parchment paper-lined cookie sheet 2 inches apart. Bake for 8 to 10 minutes or until the tops of the cookies appear dry and the edges are lightly golden brown. Let cool slightly on the pan, then transfer to a wire cooling rack to cool completely.
Pro Tips For Making This Recipe
- Use smell as a doneness indicator. Keep a close eye (and your nose!) on the buttered pecans to prevent them from burning. They’re done when they smell nutty, and the once-white exposed edges of the nut pieces have turned golden brown.
- Use a spring-loaded cookie scoop for even portioning. Ever wonder how bakeries end up getting perfectly-sized cookies? It’s not magic; it’s a simple kitchen tool! Using a cookie scoop or small ice cream scoop ensures each dough ball is the same size, baking up an even batch of cookies. Plus, they’re fun to use!
- Freeze some cookie dough balls for cookies on demand. Next time your sweet tooth comes calling, just pop a few dough balls in the oven. (Note: you may need to add an extra 1-3 minutes onto the cook time if you bake directly from frozen.)
- Add other mix-ins! Add 1 cup of mini chocolate chips, dried cranberries or cherries, or another favorite cookie mix-in for a riff on the classic flavor.
Frequently Asked Questions
No, they are not the same. Butterscotch is a sauce made by mixing brown sugar and melted butter together and cooking until it achieves a caramel-like consistency. It doesn’t have any nuts. Butter pecan, on the other hand, is a broad flavor category that can apply to ice cream, cookies, or candies. It typically includes buttery notes, toasted pecans, and a rich, nutty flavor.
Melted butter is used in cookie recipes to create cookies with a slightly different texture. It leads to thinner, chewier cookies with a slightly crispy edge.
Once they’ve cooled completely to room temperature, transfer your butter pecan cookies to an airtight container. They should keep well at room temperature for up to 5 days.
Alternatively, if don’t want to bake all of the cookies at once, I suggest freezing some of the cookie dough in pre-portioned balls. Freeze in a single layer on a parchment-lined plate, then transfer to a freezer-safe container or zip-top bag. They should keep well for up to 6 weeks! Bake from frozen, but keep in mind the bake time will increase by a couple of minutes.
If you love this recipe try these out!
If you’ve tried this Butter Pecan Cookie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Butter Pecan Cookies
Equipment
- Large baking sheets
Ingredients
- ½ cup plus 2 tablespoons unsalted butter (141g)
- ⅔ cup chopped pecans (80g)
- ½ cup packed light brown sugar (110g)
- ¼ cup granulated sugar (50g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
Instructions
- In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped pecans and cook until toasted, 5 to 8 minutes, stirring occasionally. Transfer the buttered pecans to a small bowl and let cool.
- In the same small skillet, heat the remaining ½ cup butter over medium-high heat. Cook until butter foams and browns, 6 to 8 minutes. Immediately transfer to a large mixing bowl and let cool for a few minutes.
- Whisk the sugars into the browned butter. Whisk in the egg and vanilla until very well combined, about 1 minute.
- In a medium mixing bowl, whisk together flour, baking soda, cornstarch, and salt. Fold the flour mixture into the butter mixture, mixing just until the last streaks of flour disappear. Stir in the buttered pecans until evenly dispersed. Cover and chill until dough is firm, about 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop the chilled dough into 1½ tablespoon-sized balls and roll into smooth balls between your palms. If desired, you can roll the balls in extra granulated sugar and press a pecan half in the center. Place on the baking sheets 2 inches apart.
- Bake for 8 to 10 minutes or until the tops appear dry and the edges are lightly golden brown. Let cool slightly on the pan, then transfer to a wire rack to cool completely.
Notes
- Use smell as a doneness indicator. Keep a close eye (and your nose!) on the buttered pecans to prevent them from burning. They’re done when they smell nutty, and the once-white exposed edges of the nut pieces have turned golden brown.
- Use a spring-loaded cookie scoop for even portioning. Ever wonder how bakeries end up getting perfectly-sized cookies? It’s not magic; it’s a simple kitchen tool! Using a cookie scoop or small ice cream scoop ensures each dough ball is the same size, baking up an even batch of cookies. Plus, they’re fun to use!
- Freeze some cookie dough balls for cookies on demand. Next time your sweet tooth comes calling, just pop a few dough balls in the oven. (Note: you may need to add an extra 1-3 minutes onto the cook time if you bake directly from frozen.)
- Add other mix-ins! Add 1 cup of mini chocolate chips, dried cranberries or cherries, or another favorite cookie mix-in for a riff on the classic flavor.
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