Butter Pecan Cookies
These buttery, tender cookies are studded with toasted pecans and have a rich, toffee-like flavor from browned butter, making them a perfect treat for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter Use salted butter and reduce added salt by ¼ tsp if desired.
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour For gluten-free, replace with a 1:1 GF baking blend.
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups pecans, toasted and chopped For a nuttier bite, swap half for walnuts or add ½ cup toffee bits.
Instructions
Preparation
- Brown the butter by placing it in a light-colored saucepan over medium heat and stirring occasionally until the milk solids turn golden.
- Let the browned butter cool for 5-10 minutes.
- In a mixing bowl, whisk the cooled browned butter with brown sugar and granulated sugar until smooth.
- Beat in eggs one at a time, mixing well after each addition, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.
- Stir in toasted, chopped pecans until evenly distributed.
- Cover and refrigerate the dough for at least 30 minutes.
Baking
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop portions of dough into balls and arrange spaced about 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, until edges are golden but centers look slightly soft.
- Let cookies rest on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with a glass of milk or pair with vanilla bean ice cream and caramel. Store cooled cookies in an airtight container at room temperature for up to 4 days. For freezing, freeze baked cookies in a single layer for better texture.