There’s something magical about pulling a tray of warm, fragrant cookies from the oven – especially when those cookies are my famous Bourbon Pecan Cookies. Picture this: rich, buttery dough packed with toasted pecans soaked in bourbon and studded with melty chocolate chips. I’m Emily Frost, a home cook who believes the best recipes come from the heart (and maybe a splash of bourbon doesn’t hurt). After years of tweaking this recipe between school runs and playdates, I’ve landed on the perfect balance of flavors – grown-up enough to impress at parties, yet kid-approved for those sneaky midnight snacks.
Table of Contents
Table of Contents
Ingredients for Bourbon Pecan Cookies
Gathering the right ingredients makes all the difference with these cookies – trust me, I’ve learned this the hard way after a few “interesting” batches! Here’s what you’ll need:
- 1 cup toasted pecan pieces (toast them yourself for maximum flavor)
- ⅓ cup good-quality bourbon (the better the bourbon, the better the cookies!)
- ¾ cup unsalted butter – melted but slightly cooled
- ¾ cup packed dark brown sugar (pack it tight – this isn’t the time to be shy)
- ½ cup granulated sugar
- 2 large eggs (room temperature works best)
- 1½ teaspoons pure vanilla extract (none of that imitation stuff)
- 2 cups all-purpose flour (spooned and leveled, please)
- ½ teaspoon fine sea salt
- ¾ teaspoon baking soda
- 1 cup semi-sweet chocolate chips (or chunks if you’re feeling fancy)
See? Nothing too fancy – just quality ingredients treated right. Now let’s make some magic happen!
How to Make Bourbon Pecan Cookies
Alright, let’s get baking! These bourbon pecan cookies come together easily, but there are a few key steps that make all the difference. Follow along – I’ll walk you through each one with all the little tips I’ve picked up over countless batches.
Step 1: Soak the Pecans in Bourbon
This is where the magic starts! Toss those toasted pecan pieces into a small bowl and pour the bourbon right over them. Give it a gentle stir and let them soak for a full 30 minutes – no cheating! This soak time lets the pecans absorb all that rich, caramel-like bourbon flavor. You’ll know they’re ready when your kitchen smells like a cozy Kentucky distillery.
Step 2: Mix the Wet Ingredients
While the pecans are soaking, grab a large bowl and mix your melted (but slightly cooled) butter with both sugars. I like to use a wooden spoon for this – it just feels right. Beat them together until they look like smooth, creamy caramel. Then add the eggs one at a time, mixing well after each. Finish with the vanilla – that heavenly scent means you’re on the right track!
Step 3: Combine Dry Ingredients
Now for the dry team! Dump in your flour, salt, and baking soda all at once. Here’s my golden rule: mix just until you see only a few streaks of flour remaining. Overmixing makes tough cookies, and we want these bourbon pecan cookies tender and perfect. A few floury spots are okay – they’ll disappear in the next step.
Step 4: Fold in Pecans and Chocolate Chips
Time to bring it all together! Pour in that glorious bourbon-soaked pecan mixture (liquid and all) along with your chocolate chips. Fold gently until everything is evenly distributed. Now comes the hard part – cover the bowl and chill the dough for at least 1 hour. I know, waiting is tough, but this step prevents spreading and lets the flavors deepen. Pro tip: I sometimes make the dough the night before for even more flavor!
Step 5: Bake the Bourbon Pecan Cookies
Preheat your oven to 350°F while the dough chills. When ready, scoop generous 2-tablespoon portions onto lined baking sheets, spacing them about 3 inches apart. Bake for 10-12 minutes until puffed with golden edges but still soft in the center – they’ll firm up as they cool. That first whiff of bourbon, chocolate, and toasted pecans? Pure heaven. Let them rest on the pan for 5 minutes before transferring to a rack. Try not to eat them all at once!
Tips for Perfect Bourbon Pecan Cookies
After burning more than my fair share of cookie batches (who knew they could go from golden to charcoal so fast?), I’ve picked up some foolproof tricks for perfect bourbon pecan cookies every time:
- Chill that dough! I know it’s tempting to skip this step, but that hour in the fridge prevents sad, flat cookies. The cold butter melts slower, giving you those perfect thick centers.
- Toast your pecans first – just 5-7 minutes in a 350°F oven brings out their natural oils and makes them extra crunchy.
- Size matters: For giant bakery-style cookies, scoop 3 tablespoons and add 2 minutes to the bake time. For crispier cookies, flatten the dough balls slightly before baking.
- The bourbon soak is non-negotiable – those 30 minutes make the pecans taste like little flavor bombs in every bite.
Trust me – follow these tips and you’ll never go back to plain old chocolate chip cookies again!
Ingredient Substitutions
Life happens, and sometimes you need to swap ingredients – I get it! Here are my tested alternatives that still make delicious cookies:
- No pecans? Walnuts work beautifully, or try almonds for a different crunch.
- Out of bourbon? Whiskey makes a fine substitute, or use 1 tsp bourbon extract + ⅓ cup water in a pinch.
- Dairy-free? Swap butter for coconut oil (refined for neutral taste) and use dairy-free chocolate chips.
- Gluten-free? A 1:1 gluten-free flour blend works well – just don’t overmix the batter.
Remember – the bourbon flavor mellows during baking, so these cookies stay family-friendly even with substitutions!
Storing and Freezing Instructions
Here’s the scoop on keeping these bourbon pecan cookies fresh (if they last that long!): Store completely cooled cookies in an airtight container at room temperature for up to 3 days – just tuck a slice of bread in there to keep them soft. Want to get ahead? You’ve got options:
- Freeze baked cookies: Layer between parchment in a freezer bag for up to 3 months. Thaw at room temp or warm briefly in the oven.
- Freeze the dough: Scoop balls onto a tray, freeze solid, then transfer to bags. Bake straight from frozen, adding 1-2 extra minutes.
Pro tip: Label your bags with the bake temp and time – future you will be so grateful!
Bourbon Pecan Cookies FAQs
I’ve gotten so many great questions about these bourbon pecan cookies over the years – here are the ones that pop up most often with my tried-and-true answers:
Can I leave out the bourbon?
Absolutely! If you’re making these for kids or avoiding alcohol, just soak the pecans in ⅓ cup warm water with 1 teaspoon vanilla instead. You’ll miss some depth of flavor, but they’ll still be delicious.
Why did my cookies spread too much?
Oh honey, I’ve been there! Usually it’s one of three things: dough wasn’t chilled long enough (that hour matters!), butter was too warm when mixed, or your baking soda might be old. Next time, try popping the baking sheet in the fridge for 10 minutes before baking too.
Can I use milk chocolate chips instead?
You bet! I love the contrast of semi-sweet with the bourbon, but milk chocolate makes them extra decadent. Dark chocolate chunks work great too if you want something fancier.
How boozy do these cookies taste?
Not at all, actually! The alcohol bakes off, leaving just that wonderful caramel-like bourbon flavor. I’ve served these at PTA meetings with zero complaints (well, except people asking for the recipe).
My dough seems too sticky – help!
No worries! The high butter content makes it sticky. Just wet your hands slightly when forming the balls, or use a cookie scoop sprayed with oil. The dough firms up a ton while chilling too.
Nutritional Information
Just so you know what you’re biting into (not that it’ll stop you from eating three at once!): Each bourbon pecan cookie clocks in at about 180 calories, with 9g fat and 20g carbs. Remember – these are estimates and can vary based on your specific ingredients. But let’s be honest – when cookies smell this good, who’s counting?
I’d love to hear how your bourbon pecan cookies turn out! Drop a rating below or tag me in your cookie photos – happy baking! Connect with me on Facebook for more recipes and tips!
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Irresistible Bourbon Pecan Cookies in Just 30 Minutes
Delicious bourbon pecan cookies with a rich flavor and chocolate chips.
- Total Time: 1 hour 42 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup toasted pecan pieces
- ⅓ cup bourbon
- ¾ cup unsalted butter – melted
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Add the pecans and bourbon to a small bowl and let sit for 30 minutes.
- Pre-heat the oven to 350 degrees.
- Mix the melted butter with the two sugars in a large bowl until well mixed.
- Mix in the eggs, one at a time, until fully incorporated, followed by the vanilla.
- Top with the flour, salt, and baking soda and mix until just a few streaks of flour remain.
- Pour in the pecans and bourbon mixture and the chocolate chips and mix until they are evenly distributed. Chill for 1 hour.
- Use a 2 tablespoon or spoon to scoop out 2 – 2 ½ tablespoons of batter onto a lined baking sheet 3 inches apart. (Optional: top with more chocolate pieces, chocolate bar bits, and/or whole pecans.)
- Bake for 10-12 minutes or until the cookies have puffed up and the sides are slightly browned.
Notes
- Let pecans soak in bourbon for full flavor.
- Chill dough for best texture.
- Adjust baking time based on cookie size.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
