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Ultimate 10 Soft butter pecan cookies Joy

butter pecan cookies
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Make soft and chewy old-fashioned butter pecan cookies. This recipe uses brown butter for a deeper, nutty flavor that perfectly complements the toasted pecans. You will love the rich, buttery texture of these cookies.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped pecans, toasted

Instructions

  1. Melt the butter in a saucepan over medium heat until it foams, then brown bits form at the bottom. Remove from heat and let cool slightly.
  2. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, combine the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Fold in the toasted pecans.
  7. Cover the dough and chill for at least 30 minutes (or up to 24 hours for best texture).
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of dough onto the prepared sheets, about 2 inches apart.
  10. Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter adds a depth of flavor that makes these cookies special. Watch it carefully to avoid burning.
  • Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
  • Toast your pecans separately before adding them for maximum crunch and nutty taste.

Nutrition

Find it online: https://whiskdaily.com/soft-chewy-brown-butter-pecan-cookies/