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  • Lucia Borzillo

Pecan Butter Cookies

Updated: Jun 18

Let's talk about cookies. Specifically, melt-in-your-mouth, buttery pecan perfection.  This recipe for Butter Pecan Cookies has officially become our new house favorite (sorry, Chocolate Chip, you've been temporarily dethroned ). The recipe is from  I've always been a sucker for Pecan Sandies, but toasting the pecans in this recipe takes things to a whole new level of flavor.  It's like giving your tastebuds a tiny pecan party!

The recipe is supposed to yield 12 cookies, but let's just say I might have gotten a little carried away and ended up with 2 dozen. Not sure what magic I sprinkled in there, but who can resist more cookies, right?   Although, in hindsight, the original 12 cookie recipe might have resulted in some seriously giant pecan masterpieces. Now that's a thought!

Here's the recipe for these irresistible Butter Pecan Cookies:

Ingredients- 1 stick Unsalted Butter

1/3 c Brown Sugar

1/3 c Sugar

1 Egg

1/2 tsp Vanilla Extract

1/2 tsp Salt

1 tsp Baking Soda

1-1/4 c All purpose Flour

1 cup chopped Pecans


In a saucepan on medium to high heat melt your butter. 

Stir it casually and keep a close eye on it. 

You don't want it to burn.

When the butter turns brown take it off the heat and pour it into a heat proof container. 

Make sure to keep all the brown bits in the bottom of the pan.

In that same saucepan toast your chopped pecans until fragrant. 

Then put them in a separate container to cool off.

At this point, your brown butter should be cooled off a little. 

It doesn't need to be solid or cold. 

You just don't want it piping hot. 

It should still be a liquid consistency.

With your hand mixer combine your brown butter, brown sugar, and sugar together until its well combined.

Add in your egg and vanilla extract. 

Then blend until fully incorporated. 

It will become a little fluffy and lighten in color.

Add in your salt, baking soda, toasted pecans, and all purpose flour. 

Then mix together until all of the flour is incorporated.

Be careful not to overmix.

Portion the dough into 12 balls. (I got 2 dozen cookies out of the batch. I prefer a small cookie.)

Chill the portioned cookies in the fridge for 20 minutes.

Preheat your oven to 350 degrees while the cookies are chilling.

Space the chilled cookies out evenly on a baking sheet lined with parchment paper or pan spray.

Bake the cookies for 12 minutes and turn the baking tray half way through baking.

Turning the tray gives you a more even bake.

Let the cookies cool and enjoy!

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