Golden-brown butter pecan cookies brim with buttered pecans, creamy browned butter, and caramelized brown sugar. They have crisp edges and rich, chewy interiors. This is precisely what a pecan praline would taste like if it transformed into a cookie!
Thick and Chewy
This butter pecan cookie is delicious with crisp, caramelized rims and creamy, chewy middle! They are made chewier with brown sugar as well as melted butter.
Butter pecans don’t just go into ice-cream; they are also used in cakes and pies. To make butter pecans, toast nuts in butter in a pan or roast them in the oven.
Browned butter gives these butter pecan cookies an incredible depth of flavor. Due to the absence of chocolate or other overpowering tastes, the nutty flavor of the browned butter shows through.
Browned butter is ideal for these Butter Pecan Cookies since melted butter results in chewy, rich, and fudgy centers.
Alternative Decorating Concepts
- Move the dough balls in coarse sugar prior to baking for a lovely, glittering appearance.
- Instead of rolling the cookies in sugar, sprinkle them with sea salt after baking for a salty sweet taste. If using sea salt, decrease the amount of salt in the cookie to 12 teaspoons.
- Before baking, place a pecan half and maybe chopped nuts over the middle of the unbaked dough ball.
- We shaped the dough into a ball, pushed crushed pecans into the top half, rolled it between my hands, coated it in sugar, and then placed a pecan half into the top.
Baking Perfect Butter Pecan Cookies
Do you ever have problems with your cookies spreading too much or too little? The temp of the batter and the oven both contribute to this.
To begin, always carefully weigh your components. They may spread too widely if there is insufficient flour, or they can spread too little if there is too much flour. While measurement techniques vary, weighing the components is precise.
Second, ensure that your oven has had sufficient time to preheat. If your second batch is different from the first, it is possible that your oven was not hot enough when you got going.
Once you’ve verified that your ingredients were accurately measured, and that your oven is set to the proper temperature, let’s examine how the temperature of the dough affects the cookie’s spread.
How Temperature Affects Spread
Cookie dough that is too warm and was not refrigerated long enough will stretch out too much, resulting in a flat cookie. The butter melts in the cookie before it has an opportunity to solidify. Additionally, reduced oven temperature enables the dough to spread.
Too cold dough will harden before it has a chance to spread, resulting in a fluffy mound. Additionally, an overheated oven causes the biscuit to set fast.
Freezing, or Making Cookies In Advance
You may prepare the dough ahead of time and refrigerate it for up to 3 days. Let the dough rest at room temperature till it is workable, or the appropriate temperature reached, then form into balls then bake.
Rolled cookie dough balls may be refrigerated for up to 3 days. As usual, bake.
Baked cookies can be kept in the freezer for up to 3 months.
Unbaked cookie dough rounds keep nicely in the freezer for up to three months. Allow the dough ball to defrost while the oven is preheating. Allow sufficient time for the cookie dough to reach the proper temperature before baking.
For the butter pecans
- 1 1/2 cups (185g) chopped pecans
- 1 1/2 tablespoons (21g) butte
For the cookies
- 2 cups with 2 tablespoons (287g) all-purpose flour (dip and sweep method)
- 1 cup (227g) unsalted butter
- 1 teaspoon baking soda
- 1/2 cup (99g) coarse sugar
- 1 cup (198g) loaded dark or light brown sugar
- 2 tablespoons (14g) cornstarch
- 2 teaspoons vanilla
- 1 teaspoon salt
- 2 large eggs at room temperature
To Decorate (optional)
- Pecan halves
- Granulated sugar
- Sea salt
For the butter pecans
- In a pan over medium heat, sauté the diced pecans and butter until aromatic and toasted, approximately 3-4 minutes.
- Stir regularly and watch the little crumbs closely; they will brown more quickly than the larger bits.
- Allow it to cool.
For the cookies
- Brown the butter: In a light colored pan over medium-high heat, melt the butter. It will eventually come to a boil.
- Cook, periodically stirring, until the granules at the bottom become golden brown. Keep a close check on it towards the finish, as it may burn fast.
- Pour immediately into a large bowl to halt the browning process. Allow cooling for about 10 minutes.
- In a mixing basin, whisk everything together with the flour, cornflour, baking soda, and salt.
- Combine sugars and cooled browned butter in a mixing bowl.
- Add the vanilla with the eggs and whisk it until well mixed.
- Combine dry ingredients in a bowl and whisk until no flour streaks remain.
- Incorporate buttered pecans.
- Wrap the dough in plastic wrap, pushing the plastic against the surface.
- Refrigerate for at least three hours or up to three days.
- If chilling longer than three hours, allow the dough to get to room temperature for approximately 30 minutes to make scooping easier.
Baking the cookies
- Preheat oven to 350 degrees F. Prepare a pan with parchment paper.
- Shape dough into balls of about 3 tablespoons (60g) each.
- On a baking sheet, spaced 2 inches apart. Notes on optional ornamentation.
- Bake on the center rack for about 9-12 minutes, or until the edges are firm and just starting to turn golden brown.
- When you take out the cookies from the oven, their tops should still be pretty soft and may even seem a little underbaked in the middle. They will stiffen up somewhat as they cool.
- Let it cool for 5 minutes on the baking sheet before transferring to a cooling rack.
- Keep it in the fridge for up to 5 days in an airtight container.
- Calories: 88kcal
- Carbohydrates: 12g
- Protein: 1g
- Fat: 4g
- Saturated Fat: 2g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 1g
- Cholesterol: 10mg
- Sodium: 25mg
- Potassium: 28mg
- Fiber: 1g
- Sugar: 8g
- Vitamin A: 78IU
- Vitamin C: 1mg
- Calcium: 11mg
- Iron: 1mg
- Do not be concerned if the mixture will be a little grainy, but it should have the consistency of shortbread batter, which does not include eggs. If you want to include one, keep in mind that the cookies would be softer as well as chewier than those in the original recipe.
- Add 1/4 cup toffee pieces, chocolate chips, or perhaps some minced lavender or rosemary to enhance the taste.
- Chocolate enthusiasts may like to substitute 1/4 cup unsweetened cocoa for the sugar in the batter. However, if you do, increase the butter in the dough by 1/4 cup (1/2 stick).
- Are you a pecan hater? You may substitute minced walnuts or even other nuts for the walnuts. If you are allergic to nuts, sunflower seeds, pumpkin seeds, and perhaps even sesame seeds may be substituted.
Even though pecan cookies may not be well known, it’s slowly making its way into the hearts of many with its soft texture and sweet flavor.
For more cookies to savor on SEEMA.com, give Must Try Delicious Rose Cookies Recipe a read