Easy Pecan Cookies Recipe
User Reviews
4.8
Easy Pecan Cookies Recipe
Description
This recipe uses browned butter as a base, enhancing the cookie dough with a nutty, caramel-like flavor distinct from plain butter cookies. After melting and browning some of the butter, it is combined with the remaining butter, brown sugar, egg, and vanilla extract to form the wet ingredients. Dry ingredients including flour and baking soda are folded in gently to preserve tenderness without overmixing. Chopped pecans are stirred in last to evenly distribute nutty crunch throughout each cookie.
Once baked, the cookies develop a lightly browned exterior from the butter roasting, which contrasts with a chewy, tender center. The suggested additions like cinnamon, white chocolate chips, or toffee bits can be added before baking to introduce new flavor notes or textures. Sprinkling coarse salt on top reinforces the sweet and salty balance, appealing to diverse tastes.
For serving, these pecan cookies work well as a treat alongside tea or coffee or for gifting. They store well refrigerated and can be chilled before baking for firmer cookies. The recipe emphasizes measuring flour correctly and warns against overmixing to maintain the ideal texture.
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 pecans chopped
Instructions
- Place 8 tablespoons of butter (1 stick) of butter in a small pan and heat over over medium heat until melted.
- Then cook it for approximately 5 minutes until it turns light brown, stirring occasionally.
- Add the browned butter to a large mixing bowl. also add any bits from the bottom of the pan.
- Melt the other 4 tablespoons (1/ 2stick)of butter (in a pan or in the microwave for a few seconds) and add it to the mixing bowl with the browned butter.
- Add the brown sugar and beat with an electric mixer or whisk to combine.
- Then add the egg and vanilla extract and mix in until combined.
- In a separate small bowl, add the flour and baking soda and toss to mix together.
- Add the dry ingredients to the wet ingredients and mix until just barely combined and large lumps of flour are mixing in.
- Add the pecans and gently stir them into the dough until the pecans are evenly distributed. (be careful not to over-mix or they will be more dense).
- Place the bowl in the refrigerator for 30 minutes to chill. '
- Preheat the oven to 375 ° F while the dough is in the refrigerator.
- After chilling, scoop out 1 ½ - 2 tablespoons of dough balls and place them on parchment lined baking sheet 2 inches apart.
- Press down each ball slightly so it's no thicker than ½”.
- Bake for 12-14 minutes.
- Allow the cookies to cool on the tray for 10 minutes.
Notes
- Sprinkle coarse salt on cookies after baking to add a sweet and salty contrast.
- For a sweeter cookie, roll dough balls in white sugar before baking.
- Add one whole pecan to each cookie right after baking for attractive presentation and indication of flavor.
- Cinnamon can be added for a warm, autumnal variation.
- Mix in white chocolate chips or toffee bits for extra sweetness and texture.
- Using dark brown sugar changes the flavor depth slightly.
- Use a light-colored pan for browning butter to better monitor the color change.
- Measure flour carefully to avoid dense cookies; spoon and level or weigh the flour.
- Minimize mixing after adding dry ingredients to keep cookies light and chewy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 204kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 128mg | 5% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 252IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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