Print

Butter Pecan Cookies with Browned Butter and Toasted Pecans Recipe

Print Recipe

★★★★

4 from 40 reviews

Thick and chewy Butter Pecan Cookies made with rich, brown butter and toasted pecans, delivering a nutty, sweet, and aromatic flavor in every bite. Perfectly soft with a hint of cinnamon and a delightful sugar-crisp topping.

Ingredients

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

  1. Toast the Pecans: Melt 3 tablespoons of unsalted butter in a large skillet over medium heat. Add the finely chopped pecans and cook, stirring occasionally for 4 to 5 minutes, until they are lightly toasted and fragrant. Remove from heat and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together 2 and 1/2 cups all-purpose flour, 1 tablespoon cornstarch, 3/4 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1 teaspoon baking soda. Set the mixture aside for later use.
  3. Brown the Butter: In a small saucepan over medium heat, melt 2 sticks (8 ounces) of unsalted butter. Continue cooking, swirling occasionally, until the butter foams, makes popping sounds, turns a rich amber color with brown bits, and emits a nutty aroma. Immediately remove from heat and pour into a large mixing bowl.
  4. Add Sugars and Vanilla: Whisk the melted browned butter with 1 cup dark brown sugar (packed) and 1/2 cup granulated sugar until well combined. Stir in 1 tablespoon vanilla extract.
  5. Incorporate Eggs: Beat in 2 large eggs and 1 egg yolk one at a time, mixing each until just combined.
  6. Combine with Dry Ingredients: Using a rubber spatula, fold the dry flour mixture into the wet ingredients until just combined. Then gently fold in the toasted pecans.
  7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 4 hours, allowing the flavors to meld and the dough to firm up.
  8. Prepare for Baking: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper. Using a large cookie scoop, portion the dough into 3-tablespoon sized balls and space them about 3 inches apart on the sheets.
  9. Add Pecan Decoration: Firmly press one pecan half on top of each cookie dough ball for an attractive finish.
  10. Bake the Cookies: Bake one tray at a time in the preheated oven for 10 to 11 minutes. If the edges spread too much during baking, gently press them back in with a spatula immediately after removing from the oven.
  11. Finish and Cool: While the cookies are still warm, sprinkle them with granulated sugar for a slight crunch and sweetness. Let the cookies cool on the baking sheet for 15 minutes, then transfer them to a cooling rack to cool completely.

Notes

  • Cookies will stay fresh for up to 3 days when stored in an airtight container at room temperature.
  • Cookie dough can be refrigerated for up to 48 hours before baking.
  • You can scoop and freeze cookie dough balls for up to 2 months; increase bake time by 1–2 minutes when baking frozen dough.
  • For smaller cookies, reduce baking time by 1–2 minutes accordingly.
  • Sprinkling granulated sugar on the cookies immediately after baking adds a pleasant slight crunch and extra sweetness.

Keywords: butter pecan cookies, brown butter cookies, chewy cookies, toasted pecans, homemade cookies, dessert

Find it online: https://epicrecipebox.com/butter-pecan-cookies-with-browned-butter-and-toasted-pecans-recipe/