Name: BUTTER PECAN COOKIES
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 45 min
Ingredients: 1 cup unsalted butter; 1 1/2 cups light brown sugar, packed; 1/4 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups pecans, roughly chopped and lightly toasted; Extra pecan halves for topping (optional); 1 cup powdered sugar; 2–3 tablespoons milk or cream; 1/2 teaspoon vanilla extract

Ingredients

Scale

For the Cookies:

1 cup unsalted butter
1 1/2 cups light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups pecans, roughly chopped and lightly toasted
Extra pecan halves for topping (optional)

For the Vanilla Glaze (optional but recommended):

1 cup powdered sugar
2–3 tablespoons milk or cream
1/2 teaspoon vanilla extract

Instructions

Step 1: Brown the Butter

In a medium saucepan over medium heat, melt the butter and let it simmer, stirring constantly. It will foam, then turn golden with tiny brown bits forming at the bottom. Once it smells nutty and toasted, remove from heat and cool slightly. This adds that deep, caramel-like flavor that makes these cookies shine.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, then stir in vanilla extract.

Step 3: Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet, stirring just until combined.

Step 4: Fold in Pecans

Gently stir in the chopped toasted pecans. The dough will be soft but sturdy. Cover and refrigerate for at least 1 hour (or overnight if you’re planning ahead). This helps the flavors meld and prevents spreading.

Step 5: Bake the Cookies

Preheat your oven to 350°F. Line two baking sheets with parchment paper. Scoop dough into heaping tablespoons or use a medium cookie scoop. Roll slightly and place on the sheets, spacing a few inches apart. Press a pecan half into the center of each cookie, if desired.

Bake for 10–12 minutes, until edges are golden and centers are just set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 6: Glaze the Cookies

While the cookies cool, whisk together powdered sugar, vanilla, and milk until smooth and pourable. Drizzle over the cooled cookies using a spoon or piping bag.

Prep Time: 20 minutes
Cook Time: 12 minutes

Nutrition

Calories: 210
Sugar: 16g
Sodium: 85mg
Fat: 12g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g