Description

These Butter Pecan Cookies are rich, buttery, and packed with toasted pecans for a delightful crunch. Browned butter adds a deep, nutty flavor that complements the sweet, spiced dough perfectly. These classic cookies are chilled and then baked to golden perfection, making them a delicious treat that’s ideal for special occasions or everyday indulgence.

Ingredients

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Buttered Pecans

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

Cookie Dough

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

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Instructions

Prepare the Buttered Pecans: Melt 3 tablespoons 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 become lightly toasted and fragrant. Remove from heat and set aside.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, salt, ground cinnamon, and baking soda until well combined.
Brown the Butter: In a small saucepan over medium heat, melt the 8 ounces of unsalted butter, swirling the pan occasionally. Watch closely as the butter foams and starts to pop, turning a rich amber color with brown bits forming at the bottom and releasing a nutty aroma. Immediately remove from heat and pour into a large mixing bowl.
Combine Sugars and Butter: Add the dark brown sugar and granulated sugar to the browned butter and whisk well until fully combined.
Add Vanilla and Eggs: Stir in the vanilla extract. Then beat in the eggs and egg yolk, one at a time, mixing gently until just combined—do not overbeat.
Incorporate Dry Ingredients and Pecans: Using a rubber spatula, fold the dry ingredient mixture into the wet ingredients just until combined. Fold in the toasted buttered pecans.
Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 4 hours to firm up and enhance flavors.
Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Form Cookie Balls: Using a large cookie scoop, portion the dough into 3-tablespoon sized balls and place them on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
Add Pecan Toppings: Firmly press one pecan half on top of each ball of cookie dough to decorate.
Bake the Cookies: Bake one tray at a time in the preheated oven for 10 to 11 minutes until cookies are set and golden around the edges. If edges spread too much, gently press them back in with a spatula immediately after removing from the oven.
Sugar Sprinkle: While warm, sprinkle the cookies with granulated sugar for an added touch of sweetness and texture.
Cool the Cookies: Allow cookies to cool on the baking sheet for 15 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Make sure the eggs are at room temperature to ensure proper mixing and texture.
Browning the butter is key to achieving the rich, nutty flavor characteristic of these cookies—don’t rush this step.
Chilling the dough for 4 hours helps prevent excessive spreading during baking and improves flavor.
If you prefer a stronger cinnamon flavor, you can increase the ground cinnamon up to 1 teaspoon.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.