Description
These Butter Pecan Cookies are a dream come true! Made with rich browned butter, toasted pecans, and a perfect balance of sweetness and crunch, they’re a guaranteed hit. Whether you bake them for the holidays or as an everyday treat, they’ll disappear FAST. Bonus? The dough can be made ahead and frozen for easy baking on demand!
Ingredients
Scale
For the Buttered Pecans:
- 1 cup pecans, chopped
- 2 tbsp unsalted butter
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp cornstarch
- ½ tsp salt
- ½ tsp cinnamon (optional)
- ½ tsp baking soda
- ¾ cup unsalted butter, browned
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 1 egg yolk
Optional Garnishes:
- Extra pecans for topping
- Sugar for sprinkling
Instructions
Step 1: Toast the Pecans
- Melt 2 tbsp of butter in a skillet over medium heat.
- Add chopped pecans and stir frequently until fragrant and lightly toasted, about 3-4 minutes.
- Remove from heat and let cool.
Step 2: Brown the Butter
- In a small saucepan, melt ¾ cup of butter over medium heat.
- Continue cooking, stirring constantly, until the butter turns golden brown and smells nutty (about 4-5 minutes).
- Remove from heat immediately and let it cool slightly.
Step 3: Mix the Dough
- In a large bowl, whisk together flour, cornstarch, salt, cinnamon, and baking soda.
- In another bowl, mix browned butter, brown sugar, and granulated sugar until well combined.
- Add vanilla extract, eggs, and egg yolk, and mix until smooth.
- Gradually fold in the dry ingredients until just combined.
- Stir in the toasted pecans.
Step 4: Chill the Dough
- Cover the dough and refrigerate for at least 4 hours (or overnight for best results).
Step 5: Bake the Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop the dough into 1.5-inch balls and place them 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, until the edges are golden but the centers look slightly underbaked.
Step 6: Cool & Serve
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve warm or store in an airtight container for up to 3 days.
Notes
- Make-Ahead Option: Freeze pre-scooped dough balls for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
- Thicker Cookies Tip: Let the dough rest overnight in the fridge for a richer flavor and better texture.
- Nut-Free Alternative: Swap pecans for toffee bits or oats for a similar texture.
Nutrition
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g