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rich buttery pecan cookie recipe

Butter Pecan Cookies

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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Baking sheet
  • 1 Silicone spatula
  • 1 stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Parchment paper roll
  • 1 Cooling rack
  • 1 Cookie scoop 1.5 tablespoons

Ingredients
  

  • 1 cup pecans chopped
  • 1/2 cup unsalted butter browned and cooled
  • 1/2 cup unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 2 cup all-purpose flour leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon optional
  • 1/4 cup pecan halves for topping, optional
  • 2 tablespoon coarse sugar for rolling, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Toast the chopped pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring, then transfer to a plate to cool.
  • Brown half of the butter in a small saucepan over medium heat until nutty and amber, 4 to 6 minutes, then pour into a bowl to cool to room temperature.
  • In a mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • In a large bowl, beat the softened butter, cooled browned butter, brown sugar, and granulated sugar until light and creamy, 2 to 3 minutes.
  • Beat in the egg, egg yolk, and vanilla until smooth and glossy.
  • Add the dry ingredients to the wet and mix on low just until a soft dough forms.
  • Fold in the toasted chopped pecans until evenly distributed.
  • Cover and chill the dough for 30 minutes to firm slightly.
  • Scoop 1.5-tablespoon portions, roll into balls, optionally roll in coarse sugar, and place spaced 2 inches apart on prepared sheets.
  • Gently press a pecan half on top of each ball if using.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and lightly golden and centers look slightly underbaked.
  • Cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.

Notes

Browning only half the butter gives deep flavor while keeping the dough structured; be sure the browned butter cools to room temperature so it doesn’t melt the sugars and thin the dough. Chilling prevents spreading and helps achieve thick, chewy centers, but if your kitchen is warm or the dough feels sticky, extend the chill to 45 to 60 minutes. Toasting the pecans intensifies nuttiness—watch closely to avoid burning. For crisper edges, bake to deeper golden; for chewier cookies, pull when pale and set at the edges only. You can freeze scooped dough balls for up to 2 months and bake from frozen adding 1 to 2 minutes. If measuring by volume, fluff, spoon, and level the flour to avoid dense cookies. Adjust salt to taste if using salted butter and feel free to swap half the pecans for chocolate chips for a twist.
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