Brown Sugar Pecan Cookies
Okay, real talk: these cookies might just become your new obsession. Imagine chewy, golden-brown pockets of buttery sweetness, with the deep caramel notes of brown sugar mingling perfectly with crunchy toasted pecans. I’m pretty sure that little first bite—rich, warm, and nutty—feels like a hug from the inside. And here’s the deal: they’re surprisingly easy to whip up, even on a busy weeknight when you just need a quick sweet fix. Trust me, once these are out of the oven, your kitchen will smell like a cozy bakery, and you’ll want to share (or maybe just sneak seconds when no one’s looking!). Let me take you through my favorite way to make these irresistible Brown Sugar Pecan Cookies, step by step.
Quick Facts
- Yield: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups packed brown sugar (light or dark)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup pecans, chopped and toasted
How I Make It
Step 1:
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Next, cream together the softened butter and brown sugar in a large bowl until light and fluffy—this usually takes about 2-3 minutes with a hand mixer. You’ll see the sugar dissolve a bit and the mixture become luscious and smooth.
Step 2:
Beat in the egg and vanilla extract until everything is well combined and glossy. The batter will smell sweet and buttery already, which is always a good sign.
Step 3:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, folding gently just until combined—don’t overmix here, or the cookies can turn tough.
Step 4:
Fold in the toasted pecans last, making sure they’re evenly distributed but still giving you those crunchy surprises in every bite.
Step 5:
Scoop out tablespoon-sized dollops of dough onto your baking sheet, spacing them about 2 inches apart to give them room to spread. You can gently flatten each ball of dough if you want flatter cookies, or leave them round and puffy for softer centers.
Step 6:
Bake for 10-12 minutes until the edges are golden but the centers still look slightly soft. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack—they’ll firm up as they cool but will stay beautifully chewy inside.
Variations & Tips
- Swap pecans for walnuts or almonds to mix up the nutty flavor.
- Add 1/2 cup of mini chocolate chips for extra indulgence.
- For a deeper caramel flavor, try using half dark brown sugar.
- Make the pecans extra toasty by dry roasting them in a skillet for 5 minutes before chopping.
- If your dough feels too soft, refrigerate it for 30 minutes to make handling easier.
- Use a cookie scoop for uniform cookies that bake evenly every time.
How I Like to Serve It
These cookies are perfect fresh from the oven with a glass of cold milk or a cup of hot coffee on a chilly afternoon. They also make a lovely addition to holiday cookie trays—and honestly, they’re a crowd-pleaser year-round. Wrap a few in parchment paper and give them as little gifts, or stash them in your lunchbox for a sweet surprise anytime.
Notes
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- Warm slightly in the microwave to revive that fresh-baked softness before serving.
Closing: I love how these Brown Sugar Pecan Cookies always turn out perfectly tender, buttery, and bursting with toasty flavor—making them a go-to when a reliable sweet treat is exactly what you need.
