Butter Pecan Cookies

The Ultimate Buttery Nutty Holiday Treat

If you are searching for the perfect combination of brown butter, toasted pecans, and soft-chewy texture, these Butter Pecan Cookies are your new go-to. These easy-to-bake delights are the ultimate cozy dessert for family gatherings or busy weeknights when you need a little bit of comfort. You will love how the rich, nutty aroma fills your kitchen, making these the star of any cookie jar. Best of all, this recipe is designed for busy schedules, allowing you to whip up a gourmet-tasting batch in under an hour. Get ready to experience the perfect blend of sweet and salty in every single bite! 🍪

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 24 cookies

📝 Ingredients List

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups pecans, chopped and toasted

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Electric hand mixer or stand mixer
• Silicone spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Wire cooling rack

Step-by-Step Beginner-Friendly Instructions

1. Toast the Pecans: Preheat your oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant. Set aside to cool.
2. Cream the Butters: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. 🥣
3. Combine Wet Ingredients: Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated.
4. Mix in Dry Ingredients: Gradually stir in the flour, baking soda, and salt. Mix until just combined—be careful not to overmix!
5. Fold and Scoop: Gently fold in your toasted pecans. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
6. Bake to Perfection: Bake for 10-12 minutes or until the edges are golden brown. Let them cool on the pan for 5 minutes before transferring to a rack. ✨

💡 Pro Tips Section

• Storage: Keep these cookies in an airtight container at room temperature for up to 5 days to maintain their soft texture.
• Toast for Flavor: Never skip toasting the pecans; it deepens the flavor profile significantly.
• Substitutions: If you prefer a darker flavor, use dark brown sugar instead of light.

Variations

Want to mix it up? Try adding a half-cup of white chocolate chips to balance the nuttiness, or sprinkle a pinch of sea salt on top of the cookies immediately after pulling them from the oven for a gourmet finish.

FAQ

Can I freeze these cookies? Yes, the dough freezes beautifully! Scoop into balls and freeze on a tray before storing in a freezer bag. Bake directly from frozen, adding 1-2 minutes to the cook time.

Butter Pecan Cookies

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• Author: Samantha Jones
• Total Time: 27
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Indulge in these ultimate butter pecan cookies, perfectly balancing a rich, buttery base with the satisfying crunch of toasted pecans. With a soft-chewy texture and a deep, nutty aroma, these treats are perfect for holiday gatherings or a quick cozy dessert. Ready in under an hour, they offer a delightful sweet and salty experience that is sure to become a staple in your cookie jar.

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Ingredients

Scale 1x2x3x

1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups pecans, chopped and toasted

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Instructions

Preheat your oven to 350°F (175°C).
Spread chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant, then set aside to cool.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Add the egg and vanilla extract to the butter mixture and beat on medium speed until fully incorporated.
Gradually stir in the flour, baking soda, and salt until just combined, being careful not to overmix.
Gently fold in the toasted pecans.
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
Bake for 10-12 minutes or until the edges are golden brown.
Cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Keep cookies in an airtight container at room temperature for up to 5 days. Never skip toasting the pecans as it significantly deepens the flavor. For a more robust taste, you can substitute light brown sugar with dark brown sugar.

• Prep Time: 15
• Cook Time: 12
• Category: Recipes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 195
• Sugar: 14g
• Sodium: 110mg
• Fat: 12g
• Saturated Fat: 5g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg