Butter Pecan Cookies
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
- 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
- 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!
- 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.