Recipe For Cookies With Pecans

Browned Butter Pecan Cookies are packed with buttered pecans, nutty browned butter, and caramely brown sugar - with crisp edges and rich, chewy centers. If a pecan praline were to turn itself into a cookie, this is exactly what it would taste like!

With crisp, caramelized edges and rich, chewy centers, these Butter Pecan Cookies are irresistible! Brown sugar and melted butter make them extra chewy.

Butter pecan isn’t just an ice cream flavor – although it is one of my faves. Butter pecans can also be found in cakes and cookies.

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Browned butter adds a wonderful depth of flavor to these Butter Pecan Cookies. Because they’re not loaded with chocolate or other strong flavors, the nutty flavor of the browned butter really shines through.

Using browned butter in these Butter Pecan Cookies is perfect, because melted butter in cookie dough gives chewy, dense, and fudgy interiors.

I like to use a light colored pan so that I can see exactly what’s happening on the bottom. It’s much harder to see the milk solids turning golden brown in a dark pan.

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Melt the butter over medium-high heat and let it come to a boil, stirring occasionally. After it boils for a few minutes, you will see the milk solids on the bottom of the pan start to turn golden. I often notice this on the sides of the pan first.

When it starts turning golden in color, turn the heat lower and let it cook until the solids are a golden brown. This takes less than a minute and it burns fast so keep an eye on it. Pour the browned butter into the mixing bowl, scraping in all the yummy browned bits, so that it stops browning.

There is no one correct way to measure flour other than weighing it. If you don’t have a scale, or if the recipe you are following doesn’t give weight measurements, it’s important to measure the flour the same way the recipe writer measured. Hopefully the author provides either a weight or a method.

Butter Pecan Chocolate Chip Cookies

Two ways of measuring flour are the dip and sweep method and the spoon and level method. One is not more correct than the other, however there is a significant difference in weight between the two.

In the dip and sweep method, dip the measuring cup into the flour and scoop it out. Run the flat edge of a butter knife over the top to level off the flour.

My weights correspond to the dip and sweep method because that’s the method I learned from Cook’s Illustrated, Julia Child, and other cooks and cookbooks.

Molasses Chocolate Chip Pecan Cookies

For the spoon and level method, fluff the flour in the top of the bag, then spoon the flour into the measuring cup. Run the flat edge of a butter knife over the top to level off the flour.

In another large mixing bowl – the one you’ve poured the browned butter into – whisk together the browned butter, sugars, vanilla, and eggs.

I’m all for shortcuts, but this dough will need to be chilled for at least two hours or overnight. If the dough chills for longer than 4 hours, let it rest at room temperature for about 30 minutes so the dough is more workable.

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When the dough has chilled, roll it into balls. You can make them as big or small as you want. 3 tablespoon dough balls (60 grams) yields about 18 cookies.

Bake on a parchment lined baking sheet until the edges are set and just turning golden, about 9-12 minutes. The tops of the cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center. They will firm up while cooling.

Do you ever have trouble with your cookies spreading out too far or not far enough? The temperature of the dough and the temperature of the oven plays a role it this.

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First, always weigh your ingredients carefully. Too little flour can make them spread too far, too much flour can prevent them from spreading enough. While there are differences in measuring methods, weighing the ingredients is exact.

Second, make sure your oven has had time to preheat. If your second batch comes out differently than your first batch, your oven may not have fully heated when you started.

Since some ovens run hot and some ovens run cold, an oven thermometer is the best way to keep track of the actual temperature.

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Once you know your ingredients were measured correctly and your oven is at the correct temperature, let’s take a look at how the temperature of the cookie dough effects the spread of the cookie.

Flat, too spread out cookies: Cookie dough that is too warm and hasn’t been chilled long enough will spread out too far making a flat cookie. The butter in the cookie melts before the cookie has a chance to set. A lower oven temperature also allows the dough to spread out.

Puffy mounds that didn’t spread out: Cookie dough that is too cold will set before it has a chance to spread out resulting in a puffy mound. A too hot oven also causes the cookie to set quickly.

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To help you get the cookie that’s perfect for you, here are 3 different sets of cookies with varying dough and oven temperatures:

The 70° F cookie dough baked in a 350° oven had a medium spread and are the cookies in the photos in this post.

The 73° F cookie dough baked in a 350° oven had the most spread, however it was just slighter than the 70° cookie dough.

Brown Sugar Pecan Cookies

You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to set at room temperature until the dough is workable or at the desired temperature, then roll into balls and bake.

Unbaked cookie dough balls freeze well for up to 3 months. Let the dough ball thaw while preheating the oven. Let the cookie dough come to the desired temperature before baking.

Browned Butter Pecan Cookies are packed with buttered pecans, nutty browned butter, and caramely brown sugar - with crisp edges and rich, chewy centers.Made with toasted pecans and a surprise sprinkling of toffee bits, these Butter Pecan Cookies are soft, chewy, buttery and so good! Easy to make with no mixer and no chilling required, what’s not to love??

Ingredient Pecan Sandies

This is a great last minute cookie option for your holiday cookie tray. I’ll be serving these alongside other soft and chewy cookies like my peanut butter blossoms, molasses cookies, and Snickerdoodles.

I have a few more videos of older recipes that I finished and have scheduled to go out (you’ll see them if you’re subscribed to my YouTube channel ), and I do hope to get up a

Post,  but other than that I told Zach that I was going to give myself (both of us, really) a mini vacation between Christmas and New Year.

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These past few weeks have been super fun but super busy. Somehow Christmas is just 4 days away and I’ve hardly even listened to any Christmas music so far. And didn’t we just put up our tree!? I’m going to try to take a minute to just

Self control has never been my strong point though (as was very clear when I wolfed down half a dozen of these butter pecan cookies by myself), and while sharing recipes is a lot of work, it’s also a lot of 

, so we’ll see if I can make it to the New Year. I honestly feel like I should just delete this whole post so far and just start over because it’s probably going to turn out to be a lie, but we will see!

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As usual I have a few tips I want to leave you with. These cookies are really pretty simple (and there’s no mixer or chilling needed!) but it’s better to have too many tips than not enough, right?

This is optional, but this step will give your cookies the best flavor. Toasted nuts always win over un-toasted. I also recommend toasting your nuts and 

If you are measuring your flour using cups, I have some suggestions for best practices. Always stir your flour first in its container, then spoon the flour into your measuring cup and then level off your cup. Don’t scoop the flour directly into your cup, or you’ll pack it in, leaving you with way more flour than the recipe actually calls for.

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Golden brown but the centers should still seem soft and even just a hint under-baked. Let them cool completely on the baking sheet, where they’ll finish baking as they cool. This will keep your cookies soft and chewy as opposed to pulling them out of the oven when the centers are firm and fully baked, which will actually result in over-baked, hard cookies.

The name says it all! These Butter Pecan Cookies are soft, buttery, and chewy, and so easy to make! No chilling or mixer required!

*If your butter is scorching hot it will melt your sugars and your cookies will spread all over your baking pan. The butter can still be warm, but should not be hot.

Double Chocolate Chip Cookies With Pecans

**If you