This butter pecan cookies recipe is a brown-butter cookie studded with toasted pecans. It is not pecan sandies or a pecan pie.
Print
Butter Pecan Cookies
- Total Time: 40 minutes
- Yield: 30 cookies 1x
Description
Butter Pecan Cookies. From Alissa.
Ingredients
Scale
- 1 cup (226g) butter
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) white sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups (250g) flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toasted chopped pecans
Instructions
- Brown the butter until the milk solids are amber. Cool 10 minutes.
- Beat in sugars, egg, and vanilla. Stir in flour, soda, salt, and pecans.
- Scoop onto sheets and bake at 350°F (175°C) for 10 to 12 minutes.
Notes
Toast the pecans in a dry skillet so they taste like more than raw nuts.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Brown butter
Stop when it smells like nuts, not when it smokes.
Chill
Ten minutes is enough. A long chill makes them cakey.
Edges
Pull them when the rim is gold and the middle looks underdone.
Salt
A pinch on top wakes up the butter.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Salted or unsalted butter?
Unsalted, then add the salt yourself.
Maple extract?
A drop is fine. Do not swap out the vanilla.
Storage
Airtight for 4 days. They soften if the tin is not closed.
Dough
Freeze scoops and bake from frozen, adding 2 minutes.