Butter Pecan Cookies
Indulge in the heavenly goodness of Butter Pecan Cookies – soft, chewy treats that boast a delightful blend of flavors and textures. With a preparation time of under one hour, these cookies are the epitome of convenience without compromising on taste. Let’s dive into what makes these cookies a must-have addition to your baking repertoire.
Who Are These Cookies For?
Whether you’re a seasoned baker looking for a new recipe to impress your guests or a novice eager to try your hand at homemade treats, these Butter Pecan Cookies are perfect for you. Their simplicity in preparation combined with their gourmet taste makes them suitable for any occasion, from casual gatherings to elegant soirées. Plus, they’re ideal for anyone with a sweet tooth craving a delectable dessert that’s easy to whip up.
Why They’re Great
What sets these cookies apart is the use of brown butter, vanilla, and chopped pecans, creating a symphony of flavors that dance on your palate with each bite. The brown sugar adds a rich depth of sweetness, while the pecans offer a satisfying crunch. Whether enjoyed fresh out of the oven or stored for later indulgence, these cookies are guaranteed to leave a lasting impression.
Recipe Variations and Tips
- Nut-Free Option: For those with nut allergies, simply omit the pecans and proceed with the recipe as usual. You’ll still end up with wonderfully soft and flavorful cookies.
- Chocolate Addition: For an extra indulgent twist, fold in a handful of chocolate chips or chunks into the dough before chilling.
- Storage Tip: Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. To retain freshness, consider adding a slice of bread to the container to help absorb excess moisture.
- Freezing: These cookies freeze beautifully. Once baked and cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container for up to three months. Thaw at room temperature when ready to enjoy.
Kitchen Equipment Needed
To make these delightful cookies, you’ll need the following kitchen essentials:
- Medium saucepan
- Mixing bowls
- Whisk or electric mixer
- Baking sheet
- Parchment paper
- Oven
Food Pairing Suggestions
Pair these Butter Pecan Cookies with a glass of cold milk for a classic and comforting combination. For a more sophisticated option, serve them alongside a hot cup of freshly brewed coffee or a rich vanilla ice cream for a decadent dessert experience.
Frequently Asked Questions (FAQs)
Q: Can I use salted butter instead of unsalted? A: While you can use salted butter, it’s best to reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.
Q: Can I freeze the cookie dough for later use? A: Yes, you can freeze the cookie dough for up to three months. Simply shape the dough into balls, place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container.
Q: Can I substitute other nuts for pecans? A: Absolutely! Walnuts or almonds make excellent alternatives if you prefer or have allergies to pecans.
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Butter Pecan Cookies
Equipment
- Medium saucepan
- Mixing bowls
- Whisk or electric mixer
- Baking sheet
- Parchment paper
- Oven
Ingredients
- 12 tablespoons butter divided (1 ½ sticks)
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chopped pecans
Instructions
- Place 8 tablespoons of butter (1 stick) in a small pan and heat over medium heat until melted.
- Cook the butter for approximately 5 minutes until it turns light brown, stirring occasionally.
- Add the browned butter to a large mixing bowl, making sure to include any browned bits from the bottom of the pan.
- Melt the remaining 4 tablespoons (1/2 stick) of butter and add it to the mixing bowl with the browned butter.
- Add the brown sugar to the mixing bowl and beat with an electric mixer or whisk until combined.
- Mix in the egg and vanilla extract until well combined.
- In a separate small bowl, combine the flour and baking soda, then add them to the wet ingredients in the mixing bowl.
- Mix until just barely combined, ensuring that large lumps of flour are incorporated into the dough.
- Gently stir in the chopped pecans until evenly distributed throughout the dough. Be careful not to over-mix.
- Place the bowl of dough in the refrigerator for 30 minutes to chill.
- Preheat the oven to 375°F (190°C) while the dough is chilling.
- After chilling, scoop out 1 ½ – 2 tablespoons of dough and roll them into balls. Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Press down each ball slightly so it’s no thicker than ½ inch.
- Bake for 12-14 minutes, until the cookies are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Chocolate Addition: For an extra indulgent twist, fold in a handful of chocolate chips or chunks into the dough before chilling.