Luscious, chewy, and packed with the rich flavors of brown sugar and toasted pecans, these cookies are a dream come true for anyone with a sweet tooth. Perfect for holiday gatherings or a cozy night in, they’re sure to impress.
Why This Recipe Works
- The combination of brown sugar and pecans creates a deep, caramel-like flavor that’s irresistible.
- Chewy centers with slightly crispy edges offer the perfect texture contrast.
- Simple ingredients come together quickly for a fuss-free baking experience.
- Toasting the pecans beforehand enhances their nutty flavor, taking the cookies to the next level.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans, toasted
Equipment Needed
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. Toasting the pecans on a dry skillet over medium heat for about 5 minutes will bring out their flavor. Tip: Stir them frequently to avoid burning.
Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and brown sugar until the mixture is light and fluffy, about 3 minutes. This step is crucial for achieving the perfect cookie texture.
Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The mixture should be smooth and slightly glossy.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies.
Fold in Pecans and Bake
Gently fold in the toasted pecans. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Tips and Tricks
For the best results, make sure your butter is properly softened to room temperature before creaming. This ensures a smooth, even mixture. If you’re short on time, you can soften butter quickly by cutting it into small pieces and letting it sit for about 15 minutes. Additionally, toasting the pecans is a step you shouldn’t skip—it significantly enhances the flavor of the cookies. Finally, for uniformly sized cookies, use a cookie scoop or a tablespoon measure to portion out the dough.
Recipe Variations
- For a chocolatey twist, add 1 cup of chocolate chips to the dough along with the pecans.
- Substitute the pecans with walnuts or almonds for a different nutty flavor.
- Add a teaspoon of cinnamon to the dry ingredients for a warm, spicy note.
- Drizzle the cooled cookies with caramel or chocolate for an extra decadent treat.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe by half to avoid overly salty cookies. The key is to balance the flavors to your taste.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies or the dough balls for up to 3 months.
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 2 days before baking. Just let it come to room temperature for easier scooping, or bake directly from the fridge, adding a minute or two to the baking time.
Summary
These Brown Sugar Pecan Cookies are a delightful treat that combines the rich flavors of brown sugar and toasted pecans in a chewy, irresistible cookie. Perfect for any occasion, they’re sure to become a favorite in your recipe collection.