Butter Pecan Cookies

Name: Butter Pecan Cookies
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 12
Ingredients: 1 stick Unsalted Butter; 1/3 c Brown Sugar; 1/3 c Sugar; 1 Egg; 1/2 tsp Vanilla Extract; 1/2 tsp Salt; 1 tsp Baking Soda; 1-1/4 c Allpurpose Flour; 1 c Chopped Pecans

by A Quarter Baked

12 Cookies

52 min

These butter pecan cookies are to die for! To bring out the nutty flavor of the pecans I toasted them lightly in a brown butter I made myself, and they turned out amazing. That brown butter really adds a depth of flavor to the cookies.

This recipe makes 12 cookies. The dough can be made in advance and stored in the refrigerator. The dough can be frozen but I highly suggest letting the dough thaw some before putting it in the oven. You want it to be good and cold but not frozen. Thank you for watching and I hope you enjoy this recipe as much as I do!

Butter Pecan Cookies

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Recipe details

Yield 12 Cookies
Time spent: Prep time: 40 Minutes Cook time: 12 Minutes Total time: 52 min

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% Daily value

Instructions

In a sauce pan on medium to high heat melt your butter. Stir it casually and keep a close eye on it. You don't want it to burn.
When the butter turns brown take it off the heat and pour it into a heat proof container. Make sure to keep all the brown bits in the bottom of the pan.
In that same sauce pan toast your chopped pecans until fragrant. Then put them in a separate container to cool off.
At this point your brown butter should be cooled off a little. It doesn't need to be solid or cold. You just don't want it piping hot. It should still be a liquid consistency.
With your hand mixer combine your brown butter, brown sugar, and sugar together until its well combined.
Add in your egg and vanilla extract. Then blend until fully incorporated. It will become a little fluffy and lighten in color.
Add in your salt, baking soda, toasted pecans, and allpurpose flour. Then mix together until all of the flour is incorporated. Be careful not to over mix.
Portion the dough into 12 balls.
Chill the portioned cookies in the fridge for 20 minutes.
Pre heat your oven to 350 degrees while the cookies are chilling.
Space the chilled cookies out evenly on a baking sheet lined with parchment paper or pan spray.
Bake the cookies for 12 minutes and turn the baking tray half way through baking. Turning the tray gives you a more even bake.
Let the cookies cool and enjoy!

Tips

When browning the butter. Chop the butter into pieces before you put it into the pan. It melts easier and faster.
This recipe makes 12 cookies.
The dough can be made in advance and stored in the refrigerator.
The dough can be frozen but I highly suggest letting the dough thaw some before putting it in the oven. You want it to be good and cold but not frozen.

Comments

Teresa on Mar 21, 2022

Are the portions of dough for each cookie rolled into a ball before baking, assuming they spread in the baking process? Are they soft, chewy or crisp cookies when done?

17 Reply
- A Quarter Baked on Mar 21, 2022
  
  Your cookies should be rolled into balls and they will spread while baking. These cookies are soft and chewy.
  
  2
Darlene Smith on Mar 24, 2022

Can you use splenda and splenda brown sugar instead of regular?

4 Reply
- See 1 previous
- A Quarter Baked on Mar 24, 2022
  
  I've never substitued sugar for spenda. I would imagine it would change the flavor some but otherwise I think it would come out ok.
  
  Like
- TWANDA RILEY on Mar 24, 2022
  
  Yes and it don't change the flavor my dad was diabetic I use to always make him jelly cakes with Splenda and used sugar free jelly
  
  5