Here’s a warm, chewy, bakery-style recipe for Brown Sugar Pecan Cookies—rich, buttery, and loaded with nutty flavor.
Brown Sugar Pecan Cookies
Makes: ~24 cookies
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup brown sugar (light or dark; dark = deeper flavor)
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional, but recommended)
- 1 cup chopped pecans (toasted for best flavor)
Instructions
- Preheat oven: 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter & sugars:
- Beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add wet ingredients:
- Mix in egg, egg yolk, and vanilla until smooth.
- Combine dry ingredients:
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Make dough:
- Gradually mix dry ingredients into wet ingredients.
- Fold in chopped pecans.
- Scoop & bake:
- Scoop 1½–2 tbsp dough per cookie onto baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes, until edges are set and centers look slightly soft.
- Cool:
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.
Pro Tips
- Extra chewy: Chill dough for 30 minutes before baking.
- Extra flavor: Add ½ tsp maple extract or drizzle baked cookies with a light maple glaze.
- Crunchy tops: Sprinkle a pinch of brown sugar on each dough ball before baking.
These are amazing with coffee, milk, or even as ice-cream sandwich cookies 🍪
If you’d like, I can also share a brown sugar pecan cookie bar version that’s even easier for feeding a crowd.
