Description
Thick, chewy butter pecan cookies made with browned butter and toasted pecans for a nostalgic, cozy flavor that tastes like home.
Ingredients
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1 1/4 cups pecan halves, finely chopped
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3 tablespoons unsalted butter
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2 1/2 cups all-purpose flour
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1 tablespoon cornstarch
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3/4 teaspoon salt
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1/2 teaspoon ground cinnamon
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1 teaspoon baking soda
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2 sticks (8 ounces) unsalted butter, browned
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1 cup dark brown sugar, packed
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1/2 cup granulated sugar
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1 tablespoon vanilla extract
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2 large eggs plus 1 egg yolk, at room temperature
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16 pecan halves, for decoration (optional)
Instructions
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Melt butter in a large skillet over medium heat and toast chopped pecans for about 5 minutes until golden and fragrant. Set aside.
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In a bowl, whisk together flour, cornstarch, salt, cinnamon, and baking soda.
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Brown the butter in a saucepan over medium heat until amber in color with brown bits forming at the bottom. Remove from heat.
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Whisk sugars, vanilla, and eggs into the browned butter until smooth.
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Fold in dry ingredients, then add toasted pecans.
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Cover the dough and refrigerate for 4 hours.
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Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
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Scoop 3-tablespoon portions of dough, place on trays, and press a pecan half on top of each.
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Bake for 10–11 minutes until edges are golden.
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Sprinkle with sugar while warm, cool 15 minutes, then transfer to a wire rack.
Notes
Store cookies in an airtight container for up to 3 days.
Freeze cookie dough for up to 2 months; bake frozen dough by adding 1–2 extra minutes to the bake time.
Add maple extract or toffee bits for variation.
Cookies taste best slightly warm.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg