Butter Pecan Cookies

There’s something truly comforting about baking cookies, and when it comes to indulgence, Butter Pecan Cookies hold a special place in my heart. I remember the first time I made these delightful treats—my kitchen filled with the warm, nutty aroma of browning butter as I toasted the pecans. It was a chilly fall afternoon, and the thought of treating my family to homemade cookies made my heart swell with joy. These cookies are not just any ordinary dessert; they bring back memories of cozy evenings spent with loved ones, gathered around the table, savoring each bite. The combination of rich, buttery flavors and crunchy pecans is simply irresistible. As I took the first bite, I was transported to a world of sweet nostalgia, and I knew I had to share this recipe with you.

What to Buy for Butter Pecan Cookies

When it comes to baking Butter Pecan Cookies, the quality and freshness of your ingredients make all the difference. Each component plays a vital role in creating that perfect cookie texture and flavor. From the rich butter to the crunchy pecans, each ingredient complements the others beautifully, ensuring a delightful experience with every bite.

• Pecan halves: 1 and 1/4 cup finely chopped. These are essential for that classic nutty flavor. Toasting them enhances their richness.
• Unsalted butter: 3 tablespoons, plus 2 sticks (8 ounces) melted until browned. Using unsalted allows you to control the saltiness, while browning brings out a nutty flavor.
• All-purpose flour: 2 and 1/2 cups. This is the base for your cookies, providing structure and chewiness.
• Cornstarch: 1 tablespoon. This helps to create that soft and tender texture.
• Salt: 3/4 teaspoon. Enhances the sweetness and balances the flavors.
• Ground cinnamon: 1/2 teaspoon. Adds warmth and depth to your cookies.
• Baking soda: 1 teaspoon. This leavening agent helps your cookies rise perfectly.
• Dark brown sugar: 1 cup, packed. Provides moisture and a rich, caramel flavor.
• Granulated sugar: 1/2 cup. Adds sweetness and contributes to the cookie’s texture.
• Vanilla extract: 1 tablespoon. A classic flavor that complements the butter and pecans.
• Large eggs: 2 plus 1 egg yolk, at room temperature. Eggs bind the ingredients together and help with the rise.
• Pecan halves: 16 for decoration, optional. They look beautiful on top and add a lovely crunch.

How to Cook Butter Pecan Cookies

Making Butter Pecan Cookies is a delightful process that fills your kitchen with warm aromas. Each step is simple, yet rewarding. Let’s dive into the instructions that will lead you to baking your very own batch of these delicious cookies.

1. Melt the butter in a large skillet over medium heat. Once melted, add in the finely chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until they are lightly toasted. This step is crucial as it enhances the nutty flavor. Once toasted, set them aside until needed.
2. In a large bowl, combine the flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine. This mixture will create the base of your cookie, so be sure to mix thoroughly.
3. In a small saucepan, over medium heat, melt the remaining butter. Continue cooking, swirling the pan occasionally. Keep a close eye here as the butter transitions to a rich amber color and develops a slightly nutty aroma with tiny brown bits at the bottom. Once it reaches this stage, remove it from heat immediately and pour into a large mixing bowl.
4. Add both dark brown sugar and granulated sugar into the mixing bowl and whisk well to combine. This step adds moisture and sweetness to your cookies.
5. Add in the vanilla extract. Beat in the eggs and the additional egg yolk, one at a time, making sure they are just combined. This is what binds the ingredients together.
6. Using a rubber spatula, fold in the dry ingredient mixture, stirring until just combined. Be careful not to overmix at this stage.
7. Fold in the toasted pecans from the first step. This adds that lovely crunch and nutty flavor to the cookie.
8. Cover the bowl and refrigerate the dough for 4 hours. This step is essential for achieving the right texture.
9. Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper.
10. Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place them onto the prepared baking sheets, leaving about 3 inches between each ball to allow for spreading.
11. Firmly press a pecan half on top of each ball of cookie dough. This not only looks appealing but also adds extra flavor.
12. Bake, one tray at a time, in the preheated oven for 10 to 11 minutes. If any edges spread out while baking, use a spatula to gently press them back in as soon as you remove the cookies from the oven.
13. Sprinkle the warm cookies with granulated sugar. This gives them a nice shine and extra sweetness.
14. Allow the cookies to cool on the pan for 15 minutes, then carefully transfer them to a cooling rack to cool completely.

Tips and Variations

If you’re looking to elevate your baking game with Butter Pecan Cookies, here are some handy tips and variations to consider:

• Storage: These cookies will stay ‘fresh’ for 3 days when stored in an airtight container. Ensure they’re cooled completely before sealing.
• Freezing: You can freeze the cookie dough for up to 2 months. Just scoop and freeze the dough balls, then bake directly from frozen, adding an extra minute or two to the bake time.
• Smaller Cookies: If you prefer smaller cookies, you can decrease the scoop size, but remember to reduce the bake time by a minute or two.
• Sugar Sprinkles: For decoration, you may sprinkle granulated sugar on the cookies right when they come out of the oven for an extra sweet touch.
• Mix-ins: Feel free to mix in other ingredients like chocolate chips or dried fruit for a unique twist on the classic recipe.
• Serving Suggestions: Pair the cookies with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert.

Serving This Butter Pecan Cookies

When it comes to serving Butter Pecan Cookies, the possibilities are delightful and endless. Here are some creative ideas to consider:

• With Coffee: These cookies pair exceptionally well with a hot cup of coffee or tea, making for a perfect afternoon treat.
• Festive Platters: Include them in a holiday cookie platter alongside other festive treats for a colorful and inviting display.
• Ice Cream Sandwiches: Use two cookies to create decadent ice cream sandwiches. The rich, buttery flavor complements creamy ice cream beautifully.
• Warm Out of the Oven: Serve them warm right out of the oven with a sprinkle of sea salt for a sophisticated twist.
• Picnic Treats: These cookies are an excellent addition to picnic baskets or lunchboxes. They travel well and are sure to please.
• Gifts: Package them in decorative boxes to give as homemade gifts for friends and family. They make thoughtful, delicious presents.
• Seasonal Pairing: These cookies are especially delightful during the fall months, making them a lovely treat for Thanksgiving gatherings.

FAQ

Conclusion

In summary, Butter Pecan Cookies are a delightful treat that marries rich flavors with nostalgic memories. Baking them not only fills your home with a warm aroma but also creates lasting memories with loved ones. I encourage you to try making them; you won’t be disappointed. Each bite is a delicious reminder of the comforting joys of baking and sharing treats with those you care about.

Butter Pecan Cookies

The ultimate indulgence, Butter Pecan Cookies combine rich, buttery flavors with crunchy pecans for a delightful treat. Perfectly sweet and satisfying, these cookies are ideal for any occasion. Bake a batch tonight and experience the joy of homemade goodness!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 16 large cookies

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 and 1/4 cup pecan halves finely chopped
• 3 tablespoons unsalted butter
• 2 and 1/2 cups all-purpose flour
• 1 tablespoon cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 8 ounces unsalted butter melted until browned
• 1 cup dark brown sugar packed
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 large eggs large eggs plus 1 egg yolk, at room temperature
• 16 pecan halves for decoration, optional

Equipment

• Skillet
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
2. In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
3. In a small saucepan, over medium heat, melt the remaining butter. Continue to cook the butter, swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
4. Add both dark brown sugar into the mixing bowl and whisk well to combine.
5. Add in vanilla. Beat in eggs and egg yolk, one at a time, beating until eggs are just combined.
6. Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans.
7. Cover bowl and refrigerate for 4 hours.
8. Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper.
9. Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
10. Firmly press a pecan half on top of each ball of cookie dough.
11. Bake, one tray at a time, in a preheated oven for 10 to 11 minutes. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven.
12. Sprinkle warm cookies with granulated sugar.
13. Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.

Notes

• Storage: These cookies will stay 'fresh' for 3 days when stored in an airtight container. Ensure they’re cooled completely before sealing.
• Freezing: You can freeze the cookie dough for up to 2 months. Just scoop and freeze the dough balls, then bake directly from frozen, adding an extra minute or two to the bake time.
• Smaller Cookies: If you prefer smaller cookies, you can decrease the scoop size, but remember to reduce the bake time by a minute or two.
• Sugar Sprinkles: For decoration, you may sprinkle granulated sugar on the cookies right when they come out of the oven for an extra sweet touch.
• Mix-ins: Feel free to mix in other ingredients like chocolate chips or dried fruit for a unique twist on the classic recipe.
• Serving Suggestions: Pair the cookies with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert.

Previous PostLemon Broccoli Tortellini

Next Post Eggnog Gingerbread Trifle

Meet Zoe Wilder