Description
These Butter Pecan Cookies are soft, chewy, and bursting with buttery, nutty flavor. Made with browned butter and toasted pecans, they offer a rich Southern-style taste in every bite. Perfect for holiday cookie trays or cozy year-round baking, this easy cookie recipe freezes well and always satisfies a sweet tooth.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups pecans, toasted and chopped
Instructions
- In a saucepan, brown the butter over medium heat until golden and fragrant. Cool slightly.
- In a mixing bowl, combine browned butter, brown sugar, and granulated sugar. Mix until smooth.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into wet mixture.
- Stir in toasted chopped pecans.
- Chill dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Scoop dough into balls and place on baking sheet, spaced apart.
- Bake for 10–12 minutes, until edges are golden and centers are soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Browning the butter adds rich, caramel-like flavor.
- Chill the dough to keep cookies thick and chewy.
- Add white or dark chocolate chips for extra indulgence.
- A pinch of cinnamon or nutmeg gives a warm holiday twist.
- Sprinkle with flaky sea salt before baking for a sweet-salty finish.
- Freeze dough balls or baked cookies for up to 3 months.
