Butter Pecan Cookies with Toasted Pecans and Caramel Bits Recipe
If you’ve ever craved a cookie that’s bursting with rich, nutty flavor and a touch of gooey sweetness, you’re in for a real treat with this Butter Pecan Cookies with Toasted Pecans and Caramel Bits Recipe. I remember the first time I baked these—there’s something magical about the way the browned butter deepens the flavor and how the toasted pecans add that perfect crunch. Plus, those little caramel bits? They melt just enough to give every bite a surprise burst of buttery sweetness. Honestly, these cookies have become my go-to when I want something cozy and a little fancy all at once.
What I love about this Butter Pecan Cookies with Toasted Pecans and Caramel Bits Recipe is how versatile it is. They’re sturdy enough to share at parties yet comforting enough for a quiet night in with a glass of milk or cup of tea. Whether you’re an experienced baker or just starting out, this recipe is straightforward but yields cookies that seem like they came from an artisan bakery. Trust me, you’re going to want these on your cookie rotation all year long.
Ingredients You’ll Need
Let’s talk ingredients before you dive in. Each one plays its part perfectly, from the toasted pecans for crunch to that brown butter for deep, nutty richness. I always recommend using good quality butter and fresh pecans to get the best flavor and texture in your cookies.
- Salted sweet cream butter: Essential for brown butter—makes the flavor buttery and nutty without adding extra salt.
- Chopped pecans: Toast these for that toasty crunch that stands out in every bite.
- All-purpose flour: Standard for structure, spoon and level it to avoid dense cookies.
- Cornstarch: A little trick I picked up for soft, tender cookies that hold together beautifully.
- Baking powder and baking soda: Helps the cookies rise just right—don’t skip these!
- Dark brown sugar: Gives moistness and deep caramel notes; pack it tightly when measuring.
- Granulated sugar: For balanced sweetness and a nice texture contrast.
- Pure vanilla extract: Adds warmth—use the real stuff, it makes a noticeable difference.
- Extra-large eggs: Room temperature helps with smooth mixing and fluffier cookies.
- Pecan halves: For garnishing the tops—makes the cookies look bakery-worthy.
- Caramel bits: Little pockets of sweet surprise—don’t be shy, add a full cup!
- Water: Used for browning butter, helps caramelize those pecans perfectly.
- Coarse sanding sugar (optional): Adds sparkle and subtle crunch on top.
- Coarse sea salt (optional): A sprinkle can amp up all the flavors beautifully.
Variations
One of the best things about this Butter Pecan Cookies with Toasted Pecans and Caramel Bits Recipe is how easy it is to tweak it to your liking. I encourage you to play around with the nuts and mix-ins depending on your mood or what you have on hand. After all, recipes are just guidelines, and cookies are the perfect comfort food to experiment with.
- Variation: Swap out pecans for walnuts or macadamia nuts for a different nutty twist—I once tried macadamias and loved the buttery crunch it brought.
- Variation: For a dairy-free option, use a vegan butter substitute and make sure your caramel bits are dairy-free too.
- Variation: Try adding a pinch of cinnamon or nutmeg for a subtle warm spice, perfect for fall and winter baking.
- Variation: Mix in mini chocolate chips along with caramel bits for a cookies-and-caramel-chocolate dream.
How to Make Butter Pecan Cookies with Toasted Pecans and Caramel Bits Recipe
Step 1: Toast the Pecans to Perfection
This step is where the magic starts. Melt 3 tablespoons of salted sweet cream butter in a skillet over medium heat. Add the chopped pecans and cook, stirring frequently, until they’re fragrant and golden brown—about 5 minutes. Keep an eye on them because nuts can go from toasted to burnt pretty quickly. Once toasted, transfer to a plate and let cool while you prepare the rest.
Step 2: Make the Brown Butter
In a medium saucepan, melt 1 cup of salted butter over medium heat. Stir constantly until the butter foams and starts to turn a rich golden brown with a nutty aroma—this usually takes 5-7 minutes. Be careful not to let it burn! Pour the brown butter into a heatproof bowl and let it cool for a few minutes while you get the other ingredients ready.
Step 3: Mix the Dry Ingredients
Whisk together the all-purpose flour, cornstarch, baking powder, and baking soda in a bowl. This helps ensure your cookies have an even rise and a tender crumb. Setting this aside will speed things up when you start combining everything.
Step 4: Cream Sugars and Brown Butter
In a large mixing bowl, blend the dark brown sugar and granulated sugar. Pour in your slightly cooled browned butter and whisk to combine. The mix might look a little shiny and thick—that’s a good sign! Then add the vanilla extract and eggs one at a time, beating well after each addition for that smooth, glossy dough texture.
Step 5: Combine Dry and Wet Ingredients
Gradually fold the dry ingredients into your wet mixture. Don’t overmix; stir just until you don’t see flour anymore. Next, fold in the toasted pecans (save a few for garnish) and the caramel bits. These bits add such a delightful surprise inside the cookie, so I always use the full cup!
Step 6: Shape and Bake
Scoop generous tablespoons of dough onto a baking sheet lined with parchment paper. Top each cookie with a pecan half, and if you like, sprinkle with coarse sanding sugar for sparkle and coarse sea salt for that little salty-sweet contrast. Bake at 350°F (175°C) for about 12-14 minutes until edges are golden but centers still look soft. Let them cool on the sheet for a few minutes before transferring to a wire rack.
How to Serve Butter Pecan Cookies with Toasted Pecans and Caramel Bits Recipe
Garnishes
I love finishing these cookies with a sprinkle of flaky sea salt right after baking—that little extra crunch and burst of flavor takes them over the top. If it’s a special treat, I sometimes drizzle a thin caramel sauce or melted white chocolate over the top for a gorgeous finish.
Side Dishes
These cookies are fantastic paired with a creamy latte, a classic tall glass of cold milk, or even a cup of chai tea. For a festive touch, I like serving them alongside fresh fruit or a small cheese plate with mild cheeses.
Creative Ways to Present
At holiday gatherings, I arrange these cookies on a wooden board with pecan clusters, caramel drizzle, and little bowls of caramel bits for snacking. It makes the whole spread inviting and fun. Wrapping them in cellophane bags tied with a rustic ribbon also makes for perfect homemade gifts.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your cookies in an airtight container at room temperature. I find they keep their chewy texture for up to 5 days, but if your kitchen is humid, a tight container is key to avoid sogginess.
Freezing
If you want to make these ahead, you can freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container. They keep well for about 2 months. Just thaw at room temperature before enjoying.
Reheating
To bring back that fresh-baked warmth, pop your cookies in a preheated 300°F oven for 5 minutes. Alternatively, a quick zap in the microwave (about 10 seconds) works, just watch they don’t get overdone and tough.
FAQs
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Can I use unsalted butter instead of salted in the Butter Pecan Cookies with Toasted Pecans and Caramel Bits Recipe?
Yes, you can definitely use unsalted butter. Just be sure to add a pinch more salt—about ¼ teaspoon—to balance the flavors. Salted butter simply adds seasoning, so adjusting salt ensures your cookies don’t turn out bland.
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What’s the best way to toast pecans for this recipe?
Toast the chopped pecans in a dry skillet over medium heat. Stir frequently until they turn golden brown and smell fragrant—about 4-6 minutes. Watch closely to avoid burning. You can also toast them in a 350°F oven for about 8-10 minutes, stirring halfway through.
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Can I substitute caramel bits with regular caramel candies?
While caramel bits are designed to hold their shape during baking, you can substitute chopped caramel candies. Just chop them finely to disperse the caramel well, but expect a slightly different texture and more caramel spread in the cookies.
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Why do you use cornstarch in the cookie dough?
Cornstarch helps make these cookies extra soft and tender while providing slight structure. It’s a trick I picked up to prevent the cookies from becoming too dense or tough, resulting in a delicate texture that melts in your mouth.
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How long should I bake Butter Pecan Cookies with Toasted Pecans and Caramel Bits Recipe?
Bake at 350°F for 12-14 minutes. You want the edges nicely golden but the centers still soft to keep that chewy texture. They’ll firm up as they cool, so don’t overbake.
Final Thoughts
Baking these Butter Pecan Cookies with Toasted Pecans and Caramel Bits Recipe always feels like a little moment of joy in my kitchen. They’re simple enough to make without fuss but deliver that impressive flavor and texture that gets everyone asking for seconds. So, whether you’re baking for a special occasion or just because you deserve a sweet treat, I really hope you give these a try. I promise, they’ll become one of those classic recipes you keep coming back to—warm, comforting, and utterly delicious.
Print
Butter Pecan Cookies with Toasted Pecans and Caramel Bits Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: Approximately 42 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Butter Pecan Cookies combine the rich, nutty flavor of toasted pecans with the deep, complex taste of brown butter for a perfectly soft, chewy cookie. Enhanced by a hint of caramel and finished with pecan halves and optional coarse sea salt, these cookies offer a delightful balance of sweet and buttery flavors with a satisfying crunch in every bite.
Ingredients
Toasted Pecans
- 3 tablespoons salted sweet cream butter
- 1⅔ cups chopped pecans
Brown Butter
- 1 cup salted sweet cream butter
Cookie Dough
- 2½ cups all-purpose flour, spooned and leveled
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1¼ cups dark brown sugar, tightly packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, room temperature
- 1 cup caramel bits
- 2 tablespoons water
Garnish
- 42 pecan halves
- Coarse sanding sugar (optional)
- Coarse sea salt (optional)
Instructions
- Toast the Pecans: In a skillet over medium heat, melt 3 tablespoons of the salted sweet cream butter. Add the chopped pecans and stir frequently until they are fragrant, toasted, and evenly coated with butter. Remove from heat and let cool.
- Make Brown Butter: In a separate saucepan, melt 1 cup salted sweet cream butter over medium heat. Continue cooking, swirling frequently, until the butter turns golden brown and develops a nutty aroma. Remove from heat and set aside to cool slightly.
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and baking soda until well combined. Set aside.
- Cream Sugars and Brown Butter: In a separate large mixing bowl, combine the dark brown sugar and granulated sugar with the warm brown butter. Mix until smooth and well incorporated.
- Add Wet Ingredients: Stir in the vanilla extract. Then add the eggs one at a time, mixing well after each addition, ensuring a smooth and creamy mixture.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, folding gently until just combined without overmixing. Fold in the toasted pecans and caramel bits evenly throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and to firm up the dough for easier handling.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Shape and Garnish Cookies: Scoop cookie dough onto the prepared baking sheets in rounded tablespoons. Press a pecan half gently onto the top of each cookie. Optionally, sprinkle coarse sanding sugar and a small pinch of coarse sea salt on top for added texture and flavor contrast.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown but the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy with a glass of milk or your preferred beverage.
Notes
- Use room temperature eggs for better emulsification and dough consistency.
- Chilling the dough helps prevent spreading and enhances flavor development.
- Brown butter adds a rich, nutty flavor that elevates the cookie taste dramatically.
- Coarse sea salt sprinkled on top balances the sweetness and enhances the caramel and pecan flavors.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, bake toward the lower end of the baking time range.
- Ensure precise measuring of flour by spooning and leveling for consistent texture.
Keywords: Butter Pecan Cookies, Brown Butter Cookies, Toasted Pecans, Homemade Cookies, Caramel Cookies, Soft Chewy Cookies, Nutty Cookies
