Toasty pecans, warm vanilla, and rich buttery flavor come together to create standout Butter Pecan Cookies. They’re so simple to make, you’ll return to this recipe again and again!
Butter pecan cookies are the ultimate cozy and indulgent dessert. The flavors are warm, rich, and utterly delectable. If you enjoyed my Butterscotch Shortbread Cookies, this recipe might quickly become a new favorite!
This is a scoop-and-drop recipe, which means these butter pecan cookies are practically effortless. You can’t ask for a better recipe than one that requires hardly any prep and will leave you with a baking sheet full of warm, freshly baked cookies in under an hour.
The best part about these butter pecan cookies, though, is the brown butter. You can’t beat the sweet, nutty, caramelized flavor. It’s the same reason I love these Brown Butter Toffee Cookies. But in this recipe, salty pecans complement that liquid gold to create a match made in heaven.
Why You’ll Love These Butter Pecan Cookies
- Quick – From start to finish, you’ll have hot-from-the-oven butter pecan cookies in only 30 minutes.
- Easy – No fancy cookie cutters, extra chill time, or rolling pins necessary for this recipe. Instead, these are scoop-and-drop cookies, and they couldn’t be any simpler to whip up.
- No softening the butter – These butter pecan cookies call for melted butter, so you don’t have to wait around for it to soften. A perfect recipe to turn to in a pinch!
- Brown butter and brown sugar – Brown butter adds a nutty, toffee-like flavor to the cookies, creating a depth you wouldn’t believe. Then, brown sugar creates a moist, chewy texture while deepening the rich caramelized flavors of the cookie.
Ingredients and Substitutions
- Pecans
- Butter – Use unsalted butter when possible to control the salt content of the dough.
- Brown Sugar
- Vanilla
- Egg – A room-temperature egg will incorporate easier when you whisk it.
- Flour – All-purpose flour is perfect for these cookies.
- Salt – If you’re using salted butter, you can skip the addition of salt.
- Baking Soda
- Cinnamon – Cinnamon is optional, but it will tie together this recipe’s warm, cozy flavors.
Helpful Tools
- 2 Bowls – You’ll need one medium bowl to combine the dry ingredients and one large bowl to mix the cookie dough.
- Rubber Spatula – You can get away with only a rubber spatula to create the cookie dough; just be prepared to put some muscle into it.
- Whisk – Since this recipe uses melted butter, you can use a standard hand-held whisk to blend the wet ingredients.
- Cookie Scoop – For perfectly even cookies, use a #60 cookie scoop or something to help you consistently measure 1 tablespoon of cookie dough.
- Parchment Paper or Silicone Baking Mat – To prevent the cookies from sticking to the baking sheet.
- Wire Rack – This will help the cookies cool faster and more evenly.
How to Make
- Brown the butter and pecans – Add the butter and pecans to a small saucepan over medium heat. Once the pecans look glossy and toasted and the butter has darkened, you can remove the saucepan from the heat and set it aside to cool.
- Combine the dry ingredients – Mix the flour, salt, cinnamon, and baking soda in a medium bowl. Give it a gentle stir to combine.
- Finish the dough – Whisk together the cooling butter, egg, and vanilla in a large bowl. Then, stir in the dry ingredients, making sure to scrape down the sides of the bowl until everything is well-incorporated.
- Form the cookies – Use a 1-tablespoon cookie scoop to drop cookie dough onto a parchment-lined baking sheet.
- Bake – Place the pan in the oven and bake at 350°F for 10-12 minutes until the edges of the cookie are set.
Tips
- You’ll want to keep a close eye on the butter since it can burn almost instantly, so make sure to stir frequently. You’ll see the milk solids of the butter separate and become golden brown, and that’s when you should immediately remove it from the heat.
- Space the cookies about 2-inches apart on the cookie sheet. The melted butter and brown sugar create a chewy cookie that’ll spread in the oven.
- Once the edges of the cookies are set, you can remove the baking sheet from the oven. The residual heat will finish the cookies for the perfect tender, moist, and chewy texture.
How to Store
Room Temperature – Store cookies in an airtight container or resealable plastic bag for 3-5 days.
Freeze – Store-baked cookies in an airtight container in the freezer for up to 5 months. Thaw at room temperature, then pop them into a low-heat oven until warmed through.
Frequently Asked Questions
If you’re baking with a tree-nut allergy in mind, you can skip the pecans. The brown butter will create a nutty flavor, and if you want to add some texture, consider using roasted pumpkin or sunflower seeds instead.
Once you’ve scooped the cookie dough, you can freeze the unbaked cookies in a single layer on a parchment-lined baking sheet. You can bake them from frozen, but you’ll have to allow additional time in the oven. The texture of the cookie will change if you freeze them, though. Instead of flat, chewy cookies, you’ll have taller cookies with crispier edges.
Although this recipe doesn’t require chilling, you could chill the dough, then scoop and bake the cookies when you’re ready. However, similar to freezing, this will solidify the fat in the recipe and change the texture of the finished cookies.
Butter Pecan Cookies
Ingredients
- ⅔ cup pecans
- ½ cup butter
- ¾ cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup flour
- ¼ teaspoon salt
- ¼ teaspoon cinnamon, optional
- ½ teaspoon baking soda
Instructions
- Melt butter and stir in pecans.
- Heat over medium heat and cook, watching carefully and stirring frequently until butter begins to brown, and pecans look toasty.
- Remove from heat immediately, and set aside to cool.
- In a separate bowl, combine flour, salt, cinnamon, and baking soda, and stir together.
- When butter has cooled down somewhat, whisk in egg and vanilla.
- Stir in flour mixture until combined.
- Scoop by the tablespoon, and place two inches apart onto a parchment lined baking sheet.
- Bake in center of oven for 10-12 minutes until edges are set.
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