Thick Chewy Butter Pecan Cookies are the ultimate treat to satisfy your sweet cravings with their irresistible texture and nutty flavor. This recipe offers a straightforward approach to creating bakery-quality cookies right in your own kitchen, making it a perfect addition to any baking repertoire.
Key Ingredients for Thick Chewy Butter Pecan Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chopped pecans, lightly toasted
How to Make Thick Chewy Butter Pecan Cookies
Whipping up these Thick Chewy Butter Pecan Cookies is a delightful experience, where simple ingredients transform into a decadent treat. In about 15 minutes of active prep time and another 12-15 minutes per batch, you’ll create cookies that boast a perfectly chewy center and a satisfyingly crisp edge. The magic lies in the balance of butter and sugars, creating that signature soft chew, while toasted pecans add a delightful crunch and warm, toasty aroma.
Step-by-Step Instructions
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This step is crucial for developing the cookie’s tender texture.
- Add Wet Ingredients: Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until combined.
- Prepare Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in Pecans: Gently fold in the lightly toasted chopped pecans until evenly distributed throughout the dough. The toasting intensifies their flavor and adds a wonderful crunch.
- Chill the Dough (Optional but Recommended): For even thicker and chewier cookies, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 days. This allows the flavors to meld and prevents the cookies from spreading too much.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop the Cookies: Using a cookie scoop or two spoons, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. For extra thick cookies, you can mound them slightly.
- Bake the Cookies: Bake for 12-15 minutes, or until the edges are golden brown and the centers appear slightly underbaked. They will continue to set as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up.
Why You’ll Love This Thick Chewy Butter Pecan Cookies
You’ll absolutely adore these Thick Chewy Butter Pecan Cookies for their outrageously delightful texture and rich, nutty flavor. The star of the show is undoubtedly that perfect chewy interior, giving way to slightly crisp edges, a sensation that’s far superior to a brittle cookie. Plus, imagine the savings compared to buying similar cookies from a bakery – making these at home is incredibly budget-friendly without sacrificing any of that gourmet taste. The warm, inviting aroma of toasting pecans mingling with sweet butter just screams comfort and joy, making them a truly special treat.
If you’ve ever craved a cookie that’s both comforting and profoundly satisfying, then these Thick Chewy Butter Pecan Cookies are your new best friend. They’re like a hug in cookie form, offering a superior chewiness that rivaled even the best bakery offerings, but for a fraction of the cost. So, grab your mixing bowls, gather your ingredients, and prepare to fall in love with your new go-to cookie recipe.
Storing and Reheating Tips
To keep your Thick Chewy Butter Pecan Cookies at their best, ensure they are completely cooled before storing.
- Room Temperature Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container can help maintain their chewy texture.
- Refrigeration: For slightly longer storage (up to a week), you can refrigerate the cookies in an airtight container. Let them come to room temperature before serving for optimal taste and texture.
- Freezing Dough: Unbaked cookie dough balls can be frozen on a baking sheet until solid, then transferred to a freezer-safe bag or container. They will keep for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
- Freezing Baked Cookies: Once baked and completely cooled, cookies can be frozen in an airtight container for up to 3 months. Thaw at room temperature or gently reheat in a low oven for a few minutes.
Final Thoughts
These Thick Chewy Butter Pecan Cookies are a testament to the simple joys of baking, offering an incredibly rewarding experience for minimal effort. Gather your loved ones, put on some music, and enjoy the process of creating these delightful cookies – you won’t be disappointed!
Thick Chewy Butter Pecan Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This step is crucial for developing the cookie’s tender texture.1 cup unsalted butter, 1 cup packed light brown sugar, ½ cup granulated sugar
- Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gently fold in the lightly toasted chopped pecans until evenly distributed throughout the dough. The toasting intensifies their flavor and adds a wonderful crunch.1 ½ cups chopped pecans
- For even thicker and chewier cookies, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 days. This allows the flavors to meld and prevents the cookies from spreading too much.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Using a cookie scoop or two spoons, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. For extra thick cookies, you can mound them slightly.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers appear slightly underbaked. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up.