Butter Pecan Cookies combine a chewy, buttery brown sugar dough with sweet, crunchy chopped pecans. These cookies will please anyone who enjoys a nutty crunch in their treats!
If pecans are your favorite, try these Pecan Pie Bars next. My Candied Cinnamon Pecans are another great way to put pecans to use!
Here’s why this is the best butter pecan cookies recipe!
- Butter pecan cookies have lots of rich flavor from the butter, brown sugar, and toasted nuts.
- Despite the extra step of toasting the pecans, these cookies are easy to make. No need to chill the dough or even roll it into balls. Just drop the cookie dough onto the baking sheet.
- These are cookies that store well, which is always a bonus as we approach holiday baking season. They’ll last a full week at room temperature, or you can freeze the cookie dough and bake the cookies when you need them.
How to Make Buttered Pecans
Make the Buttered Pecans:
- Melt the butter in a saucepan over medium heat.
- Stir in the pecans and sugar.
- Cook for 3 to 5 minutes, or until the pecans are golden brown. (They’ll smell nutty and the butter will absorb into the nuts.)
Tips and Tricks
- Don’t skip adding the browned bits from the bottom of the pan to the cookie dough. They’re full of flavor and will add some brown butter goodness to the dough.
- Instead of throwing egg whites down the drain, you can refrigerate them for a few days. You can also freeze them for up to 3 months. This way, you can use them in recipes that need whites instead of yolks. Recipes like meringue cookies and white cake!
- Once the cookies cool, place them in an airtight container and store at room temperature for up to a week.
- You can freeze butter pecan cookies in a freezer-safe container for up to three months. You can also freeze the cookie dough to bake later.
How to Make Butter Pecan Cookies
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Butter Pecan Cookies Recipe
Butter Pecan Cookies combine a chewy, buttery brown sugar dough with sweet, crunchy chopped pecans. These cookies will please anyone who enjoys a nutty crunch in their treats!
Ingredients
For the Buttered Pecans
- 3 Tablespoons unsalted butter
- 1 cup chopped pecans
- 1 Tablespoon granulated sugar
For the Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
Instructions
- Start by making your buttered pecans. In a saucepan, melt butter over medium heat. Add in chopped pecans and sugar. Using a wooden spoon or silicone spatula, cook pecans until toasted (about 3-5 minutes). Butter will be absorbed into the pecans and you will be left with a nutty fragrance. Set aside.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat butter with sugars for 2-3 minutes, until fluffy and fully combined. Add in eggs yolks and vanilla extract, beat until blended.
- Add flour, baking powder, and salt. Mix on low until cookie dough goes from crumbly to combined. Fold in buttered pecans (be sure to get all the browned bits from the skillet too)!
- Using a 2 Tablespoon cookie scoop, drop cookie dough onto prepared cookie sheets. Bake for 12-14 minutes until edges begin to lightly brown. Remove from oven and tap the tops of each cookie with a spatula. Cool on pan for a couple minutes, then remove and cool completely on a wire cooling rack.
Notes
- Use the egg whites for meringue cookies or white cake!
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a freezer safe container for up to 3 months.
- See blog post for more recipe tips and tricks.
Nutrition
Serving: 1cookie, Calories: 153kcal, Carbohydrates: 17g, Protein: 1g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 28mg, Sodium: 55mg, Potassium: 31mg, Fiber: 1g, Sugar: 10g, Vitamin A: 215IU, Vitamin C: 0.04mg, Calcium: 20mg, Iron: 1mg
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