Description
Make ultimate soft and chewy butter pecan cookies that taste old-fashioned and rich. We use brown butter to deepen the nutty flavor for a truly memorable treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped pecans, toasted
Instructions
- Brown the butter by melting it over medium heat, swirling frequently until brown bits form at the bottom and it smells nutty. Pour into a heatproof bowl to cool slightly.
- In a large bowl, whisk together the cooled brown butter, brown sugar, and white sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the toasted, chopped pecans.
- Cover the dough and chill for at least 30 minutes. Chilling helps prevent spreading.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared sheets, leaving space between them.
- Bake for 10 to 12 minutes, or until the edges are set and slightly golden, but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Toasting your pecans beforehand intensifies their flavor significantly.
- Room temperature eggs incorporate better into the dough.
- For extra chewiness, slightly underbake them. They will firm up as they cool.
- If you prefer a crispier cookie, bake for an additional 1 to 2 minutes.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 180
- Sugar: Approx. 14g
- Sodium: Approx. 85mg
- Fat: Approx. 11g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Data not available
- Trans Fat: Data not available
- Carbohydrates: Approx. 18g
- Fiber: Approx. 1g
- Protein: Approx. 2g
- Cholesterol: Approx. 30mg