These homemade butter pecan cookies are the perfect balance of nutty, buttery goodness with crisp edges and soft centers. Made with toasted pecans and brown sugar, these cookies deliver rich flavor in every bite.
Easy Butter Pecan Cookies Recipe
There’s something undeniably comforting about butter pecan cookies. This classic recipe combines the richness of browned butter with toasted pecans for a cookie that’s both sophisticated and homey. While butter pecan ice cream gets all the attention in summer, these cookies are the perfect way to enjoy this beloved flavor combination year-round, especially during fall and holiday baking season when pecans are at their freshest.
THIS RECIPE:
- Creates perfectly balanced cookies with crisp edges and soft centers
- Uses toasted pecans for enhanced nutty flavor
- Requires no special equipment or techniques
- Can be made ahead and frozen for later enjoyment
| Recipe Details | Information |
|---|---|
| Prep Time | 20 minutes |
| Toast Pecans | 8 minutes |
| Chill Time | 30 minutes |
| Bake Time | 12 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 24 cookies |
| Yield | 2 dozen cookies |
What makes this butter pecan cookies recipe so appealing is its simplicity combined with extraordinary flavor. The extra step of toasting the pecans and browning the butter elevates these cookies from good to exceptional. Even novice bakers can achieve amazing results with this straightforward recipe that yields consistently delicious cookies every time.
Ingredients for Butter Pecan Cookies
The quality of ingredients makes all the difference in these butter pecan cookies. Since there are relatively few components, each one plays an important role in the final result. Using fresh, high-quality butter and nuts will significantly impact the flavor of your cookies.
For the Cookies:
- 1 cup (2 sticks) unsalted butter
- 1½ cups pecan halves, coarsely chopped
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon (optional)
For the Optional Topping:
- ¼ cup granulated sugar
- ¼ teaspoon cinnamon
- 24 pecan halves for decoration
When selecting pecans, look for plump, uniform nuts without cracks or discoloration. Freshness matters tremendously with nuts, as they can go rancid quickly due to their high oil content. If possible, purchase from stores with high turnover or consider buying from specialty nut suppliers online.
| Ingredient Category | Recommended Quality | Selection Tips |
|---|---|---|
| Butter | European-style, high-fat | Look for butter with at least 82% butterfat for richer flavor |
| Pecans | Fresh, raw pecans | Should smell sweet, not bitter or rancid |
| Brown Sugar | Light or dark (for deeper flavor) | Should be soft and moist, not hardened |
| Vanilla | Pure vanilla extract | Avoid imitation vanilla for best flavor |
| Flour | Unbleached all-purpose | Measure by spooning into cups and leveling off |
How to Make Butter Pecan Cookies
Making homemade butter pecan cookies involves a few key steps that build layers of flavor. The process begins with toasting the pecans and browning the butter, both of which develop deep, nutty flavors that make these cookies special. While there are several steps, none are difficult, and the result is well worth the effort.
Toast the pecans
- Preheat your oven to 350°F (175°C).
- Spread chopped pecans on a baking sheet in a single layer.
- Toast for 6-8 minutes, stirring once, until fragrant and slightly darkened.
- Remove from oven and let cool completely.
Brown the butter
- Place butter in a light-colored saucepan over medium heat.
- Melt butter completely, then continue to cook, swirling occasionally.
- Watch carefully as butter foams, then turns clear, and finally develops brown specks and a nutty aroma (about 5-7 minutes).
- Immediately transfer to a heat-proof bowl and let cool for 10 minutes.
Prepare the cookie dough
- In a large bowl, combine cooled brown butter and both sugars.
- Beat with an electric mixer for 2 minutes until well combined and slightly lighter in color.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
Add dry ingredients
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined.
- Fold in the toasted pecans by hand.
Chill the dough
- Cover the dough and refrigerate for at least 30 minutes or up to 24 hours.
- This crucial step allows the flavors to meld and prevents excessive spreading during baking.
Bake the cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough using a 2-tablespoon cookie scoop or rounded tablespoon.
- If using the cinnamon-sugar topping, roll balls in the mixture.
- Place dough balls 2 inches apart on prepared sheets.
- Press a pecan half into the center of each cookie, if desired.
- Bake for 11-13 minutes until edges are golden but centers still appear slightly underdone.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set up as they cool, resulting in the perfect texture with crisp edges and soft centers.
Tips for Making Butter Pecan Cookies
Pro tip: The key to exceptional butter pecan cookies lies in developing flavor at every step, particularly when browning the butter and toasting the nuts.
- Allow the browned butter to cool before adding sugar to prevent the eggs from scrambling when added.
- Toast pecans until they’re fragrant but not dark brown – they’ll continue to cook slightly in the oven.
- Don’t skip chilling the dough – this prevents excessive spreading and deepens flavor.
- For bakery-style cookies, make the dough balls tall rather than perfectly round to achieve thick, chewy centers.
| Technique | Recommendation | Why It Works |
|---|---|---|
| Browning Butter | Use a light-colored pan | Allows you to see the color change clearly |
| Measuring Flour | Spoon and level | Prevents dense, dry cookies from over-measuring |
| Cookie Sizing | Use a cookie scoop | Ensures uniform baking and consistent results |
| Baking Time | Slightly underbake | Results in softer centers as cookies continue cooking on hot pan |
The most critical moment is determining when your cookies are done. They should be golden around the edges but still look slightly underbaked in the center. They’ll firm up as they cool, giving you that perfect texture contrast between crisp edge and soft center.
Make-Ahead Instructions
These butter pecan cookies are perfect for preparing in advance, whether for holiday baking or simply to have homemade treats on hand.
You can prepare the cookie dough up to 3 days in advance and store it covered in the refrigerator. The chilling period actually improves the flavor as it allows the butter and vanilla to permeate the dough more thoroughly. If the dough becomes too firm to scoop, let it sit at room temperature for 15-20 minutes.
For longer storage, portion the dough into balls before freezing:
- Scoop dough into balls and place them on a parchment-lined baking sheet.
- Freeze uncovered for 1-2 hours until solid.
- Transfer frozen dough balls to a freezer-safe container or zip-top bag.
- Label with the date and baking instructions.
- Store frozen dough for up to 3 months.
When ready to bake from frozen, add about 2 minutes to the original bake time and place them directly on baking sheets – no need to thaw first!
Storing Leftovers
To maintain the freshness and texture of your homemade butter pecan cookies, proper storage is essential.
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To keep them especially soft, add a slice of bread to the container – the cookies will absorb moisture from the bread, keeping them tender longer. Replace the bread slice when it becomes dry.
For the best texture, layer cookies between sheets of parchment paper to prevent sticking. If you’ve included the optional cinnamon-sugar coating, this step is particularly important as the sugar can absorb moisture from the air.
To refresh cookies that have been stored for a few days, warm them in a 300°F oven for 3-4 minutes, which will revive their texture and enhance their buttery aroma.
Freezing Butter Pecan Cookies
Baked butter pecan cookies freeze beautifully, allowing you to enjoy homemade treats whenever the craving strikes.
To freeze baked cookies:
- Allow cookies to cool completely.
- Layer cookies between sheets of parchment paper in a freezer-safe container.
- Seal tightly, removing as much air as possible.
- Label with the date and contents.
- Freeze for up to 3 months.
When ready to enjoy, thaw frozen cookies in one of these ways:
- Place in the refrigerator overnight
- Leave at room temperature for 1-2 hours
- For a fresh-baked taste, heat frozen cookies in a 300°F oven for 5-7 minutes
For the best quality after freezing, avoid cookies sitting at room temperature for too long before freezing, as this can affect their texture and flavor when thawed.
Serving Suggestions
These butter pecan cookies are deliciously versatile and can be enjoyed in numerous ways beyond the basic cookie.
For an elevated dessert experience, sandwich a scoop of butter pecan or vanilla ice cream between two cookies for a memorable ice cream sandwich. The contrast between the cold ice cream and the nutty cookies is particularly delightful.
Serve these cookies alongside complementary beverages:
- Coffee with a splash of cream enhances the nutty flavors
- Hot chocolate provides a cozy contrast to the buttery richness
- Bourbon or amber rum for adult gatherings pairs perfectly with the toasted pecans
- Chai tea highlights the warm vanilla and subtle cinnamon notes
For a dessert platter, arrange butter pecan cookies alongside other nutty treats like pecan bars, almond biscotti, or hazelnut cookies for a themed presentation. A drizzle of caramel sauce over the arranged cookies adds both visual appeal and complementary flavor.
FAQ
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt in the recipe to ½ teaspoon. The flavor may vary slightly as different brands of salted butter contain different amounts of salt, but the cookies will still turn out delicious.
How can I tell if my pecans have gone bad?
Fresh pecans should smell sweet and nutty. If they smell rancid, bitter, or paint-like, they’ve gone bad and should be discarded. Also check for visible mold, discoloration, or shriveled appearance. For optimal freshness, store pecans in the freezer when not in use.
Can I skip browning the butter?
While you can use regular melted butter instead of brown butter, you’ll miss out on the deep, nutty flavor that makes these cookies special. Browning the butter only takes an extra few minutes but adds tremendous depth of flavor that’s worth the effort.
Why did my cookies spread too much?
Excessive spreading usually happens for one of these reasons: the dough wasn’t chilled long enough, the butter was too warm when the dough was made, the oven temperature was too low, or there was too little flour in the dough. Make sure to measure ingredients precisely and chill the dough thoroughly before baking.
Can I use different nuts in this recipe?
Absolutely! While pecans are traditional, you can substitute walnuts, hazelnuts, or even macadamia nuts with excellent results. Just make sure to toast them first, as this step is crucial for developing flavor regardless of which nut you choose.