Description
Butter Pecan Cookies are rich, buttery cookies featuring toasted pecans and brown butter for a deep nutty flavor. These soft and chewy cookies combine the warmth of cinnamon with a hint of vanilla, topped with pecan halves for an elegant finish. Perfect for dessert or an indulgent snack, these cookies offer a perfect balance of sweetness and buttery pecan goodness.
Ingredients
Units
Scale
For the Buttered Pecans:
- 1 and 1/4 cup 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 until 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
- Prepare Buttered Pecans: Melt butter in a large skillet over medium heat. Add the chopped pecans and cook, stirring occasionally, for 4 to 5 minutes until they are lightly toasted. Set aside to cool.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cornstarch, salt, cinnamon, and baking soda until well combined. Set aside.
- Bake the Brown Butter: In a small saucepan over medium heat, melt the butter. Continue cooking it, swirling the pan occasionally, until it becomes foamy, develops tiny popping noises, turns a rich amber color, and produces a slightly nutty aroma with brown bits at the bottom. Remove from heat immediately and pour into a large mixing bowl.
- Combine Sugars and Vanilla: Add the dark brown sugar and granulated sugar to the browned butter and whisk well to combine. Stir in the vanilla extract.
- Add Eggs: Beat in the eggs and egg yolk one at a time, mixing until just combined after each addition.
- Incorporate Dry Ingredients and Pecans: Using a rubber spatula, fold the flour mixture into the wet ingredients until just combined. Fold in the prepared buttered pecans.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 4 hours to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Shape and Decorate Cookies: Using a large cookie scoop, portion out 3-tablespoon sized balls of dough, placing them 3 inches apart on the prepared baking sheets. Firmly press one pecan half on top of each ball of cookie dough.
- Bake Cookies: Bake one tray at a time in the preheated oven for 10 to 11 minutes. If edges spread while baking, gently press them back in with a spatula immediately after removing from the oven.
- Finish and Cool: While cookies are warm, sprinkle them with granulated sugar. Allow them to cool on the baking sheet for 15 minutes before carefully transferring to a cooling rack to cool completely.
Notes
- Using browned butter adds a rich, nutty flavor that elevates these cookies from ordinary to unforgettable.
- Chilling the dough is essential to prevent spreading and to develop better flavor and texture.
- Press pecan halves gently but firmly on top of each cookie so they stick during baking.
- You can finely chop the pecans yourself or purchase pre-chopped for convenience.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 45mg
