Butter Pecan Fudge Christmas Cookies From Scratch

What kind of recipe is it?

Butter Pecan Fudge Cookies are a delightful fusion of rich flavors and textures, combining buttery cookie dough with crunchy pecans and a luscious fudge center.

This treat is perfect for those who enjoy the indulgent taste of pecans and chocolate, making it an ideal dessert for cookie lovers and baking enthusiasts alike.

With its unique combination of chewy and fudgy elements, these cookies aren’t only a great addition to any dessert platter, but they also make for a special homemade gift during the holidays or special occasions.

Ingredients

Ingredient	Quantity
All-purpose flour	2 cups
Unsalted butter	1 cup (2 sticks)
Granulated sugar	1 cup
Brown sugar	1 cup, packed
Large eggs	2
Vanilla extract	1 teaspoon
Baking soda	1 teaspoon
Salt	1/2 teaspoon
Chopped pecans	1 cup
Semisweet chocolate chips	1 cup
Sweetened condensed milk	1/2 cup

Cooking Steps

Preheat the oven to 177 °C (350 °F). Position the oven rack in the center of the oven to guarantee even baking.
Line a baking sheet (approximately 43 cm x 30 cm or 17 in x 12 in) with parchment paper to prevent sticking, or lightly grease with non-stick spray.
In a large mixing bowl, cream together 227 g (1 cup) of unsalted butter, 200 g (1 cup) of granulated sugar, and 220 g (1 cup, packed) of brown sugar using a handheld or stand mixer set to medium speed until the mixture is light and fluffy, about 3-5 minutes.
Add 2 large eggs, one at a time, to the creamed mixture while continuing to mix at medium speed. Allow each egg to fully incorporate before adding the next.
Add 5 ml (1 teaspoon) of vanilla extract during this step.
In a separate bowl, whisk together 240 g (2 cups) of all-purpose flour, 5 g (1 teaspoon) of baking soda, and 2.5 g (1/2 teaspoon) of salt until combined.
Gradually add the dry ingredient mixture into the butter mixture, mixing on low speed until just combined.
Don’t overmix; you want the dough to remain slightly soft.
Fold in 120 g (1 cup) of chopped pecans and 170 g (1 cup) of semisweet chocolate chips into the cookie dough until evenly distributed.
Using a large spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are light golden brown and the centers appear slightly underbaked. They should be soft and puffy, with a fragrant aroma.
Remove the baking sheet from the oven and let the cookies cool on the sheet for approximately 5 minutes until they firm up slightly.
Carefully transfer the cookies to a wire rack to cool completely, allowing air to circulate around them.
Once cool, store the cookies in an airtight container at room temperature for up to one week, or refrigerate to extend freshness.

Variations

Maple Pecan Cookies: Substitute 120 ml (1/2 cup) of maple syrup for the granulated sugar for a rich, caramelized flavor.
Gluten-Free Fudge Cookies: Swap 240 g (2 cups) all-purpose flour with a gluten-free flour blend for a suitable option for those with gluten intolerance.
Vegan Butter Pecan Cookies: Replace the unsalted butter with 227 g (1 cup) of vegan butter and use 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) instead of the eggs for a completely plant-based treat.
Pumpkin Spice Fudge Cookies: Add 240 g (1 cup) of canned pumpkin puree and 5 g (1 teaspoon) of pumpkin pie spice to the dough for a seasonal autumn twist.

Tips on plating and presentation

When I plate these buttery pecan fudge cookies, I like to think about how presentation can elevate the experience for anyone enjoying them.

To start, I often use a simple, elegant plate that contrasts with the rich colors of the cookies. Layering them in a staggered fashion adds height and appeal.

I enjoy sprinkling a few crushed pecans on top for texture and a finishing touch of edible glitter for a festive sparkle. Incorporating seasonal elements, like fresh sprigs of rosemary or cranberry clusters, can evoke holiday cheer.

Finally, I’ll sometimes wrap a few cookies in clear cellophane tied with a ribbon for a charming gift option.

It’s these small details that make them truly memorable.

What other dishes can I pair it with?

What can elevate a cozy gathering alongside my buttery pecan fudge cookies?

I love pairing them with a rich and creamy cheesecake. The smooth texture and light tanginess perfectly balance the sweetness of the cookies.

I also find that serving spiced nuts adds a delightful crunch and contrast in flavors.

To lighten things up, I often choose a revitalizing fruit salad, which adds a burst of freshness that compliments the cookies’ richness.

For something savory, a cheese platter featuring sharp cheddar and blue cheese can provide a welcome counterpoint to the sweetness.

Finally, a warm bread pudding topped with vanilla ice cream makes for an indulgent treat that perfectly aligns with the holiday spirit.

What drinks can I pair it with?

How can I enhance the experience of enjoying butter pecan fudge cookies with the perfect drink? For me, it all starts with a steaming cup of coffee.

The rich, nutty flavors in the cookies beautifully complement the boldness of a freshly brewed dark roast. If I’m in the mood for something a bit sweeter, a glass of creamy milk is always a classic choice, perfectly balancing the fudgey texture.

I also enjoy pairing these cookies with hot cocoa; the chocolate notes intertwine with the buttery pecans, creating a delightful treat. For a festive twist, I sometimes opt for eggnog, which adds a cozy holiday vibe.

Whichever drink I choose, it always elevates the indulgence!

Frequently Asked Questions

Can I Substitute the Butter for a Dairy-Free Alternative?

Absolutely, you can substitute butter with a dairy-free alternative! I’ve used coconut oil and vegan butters successfully. Just make sure to choose one with a similar consistency for the best results in your recipe.

How Long Will the Cookies Stay Fresh?

Cookies typically stay fresh for about a week at room temperature when stored in an airtight container. I recommend freezing them if you want to keep them longer; they’ll last for up to three months.

Yes, you can freeze the cookie dough! I usually wrap it tightly in plastic wrap and then store it in an airtight container. Just remember to thaw it in the fridge before baking.

What Type of Nuts Can I Use Instead of Pecans?

You can use walnuts, almonds, or hazelnuts instead of pecans. I’ve tried them all, and they each bring a unique flavor. Just chop them up, and you’ll have a delicious alternative!

Are These Cookies Suitable for Holiday Gifting?

Absolutely, these cookies make perfect holiday gifts! I’ve found they impress everyone with their rich flavor and festive appearance. Just package them nicely, and you’re set to spread some seasonal joy. Enjoy gifting!