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Butter Pecan Cookies Recipe

Butter Pecan Cookies Recipe
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★★★★★

4.8 from 5 reviews

These Butter Pecan Cookies are a delightful treat with a rich, nutty flavor and a perfect balance of sweetness. The combination of toasted pecans and browned butter gives these cookies a unique and irresistible taste.

Ingredients

Scale

For the Buttered Pecans:

  • 1 and 1/4 cups pecan halves, finely chopped
  • 3 tablespoons unsalted butter

For the Butter Pecan Cookies:

  • 2 and 1/2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 sticks (8 ounces) unsalted butter, melted and browned
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 16 pecan halves, for decoration (optional)

Instructions

  1. For the Buttered Pecans: In a large skillet over medium heat, melt the butter. Add the chopped pecans and cook, stirring occasionally, for 4 to 5 minutes or until lightly toasted. Set aside to cool.
  2. For the Butter Pecan Cookies: Prepare the dry ingredients: In a large bowl, whisk together the flour, cornstarch, salt, cinnamon, and baking soda. Set aside. Brown the butter: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally. The butter will foam and make popping sounds before turning a rich amber color with brown bits at the bottom. It will also emit a nutty aroma. Remove from heat immediately and pour into a large mixing bowl to cool slightly. Combine sugars and butter: Add the dark brown sugar and granulated sugar to the browned butter. Whisk until fully combined. Incorporate wet ingredients: Stir in the vanilla extract. Beat in the eggs and egg yolk one at a time, mixing just until combined. Add dry ingredients and pecans: Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Gently fold in the buttered pecans. Chill the dough: Cover the bowl and refrigerate for at least 4 hours or overnight. To Bake: Preheat the oven: Set to 375°F (190°C). Line two large baking sheets with parchment paper. Shape the cookies: Use a large cookie scoop to portion the dough into 3-tablespoon-sized balls. Place on the prepared baking sheets, leaving about 3 inches of space between each ball. Decorate and bake: Press a pecan half onto the top of each dough ball (if using). Bake one tray at a time for 10 to 11 minutes. If the edges spread, gently reshape them with a spatula immediately after removing from the oven. Finish: Sprinkle warm cookies with granulated sugar. Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can add a pinch of sea salt on top of the cookies before baking.
  • These cookies are best enjoyed within a few days of baking for optimal freshness.

Nutrition

Keywords: Butter Pecan Cookies, Pecan Cookies Recipe, Browned Butter Cookies

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