Butter Pecan Cookies

These cookies have quickly become a favorite in my house, and for good reason – they’re crispy on the edges, chewy in the center, and packed with that irresistible brown butter flavor. After testing a bunch of recipes, this version stood out as the clear winner, especially with the addition of toasted pecans and the secret weapon: browned butter.

Ingredients

For the Buttered Pecans:

1¼ cups pecan halves (fresh, if possible)
3 tablespoons unsalted butter

For the Cookie Dough:

2½ cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
2 sticks unsalted butter
1 cup dark brown sugar, packed
½ cup granulated sugar
2 large eggs plus 1 egg yolk (room temperature)
1 tablespoon vanilla extract
16 pecan halves for decoration (optional)

Instructions

Toast the Pecans

In a skillet, melt the butter over medium heat. Add the chopped pecans and stir for 4-5 minutes until they are golden and fragrant. Set aside to cool.

Brown the Butter

In a saucepan, melt the butter over medium heat. Keep stirring until it foams and turns golden. After about 5-7 minutes, you should see brown specks at the bottom. Remove from heat and pour into a bowl to cool slightly.

Make the Cookie Dough

In a large bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon.
Once the browned butter has cooled to a liquid state (but not hot), stir in both sugars until smooth. The mixture may be a bit grainy – that’s fine.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gently fold in the dry ingredients in three batches to ensure even mixing. Then, fold in the toasted pecans.

Chill the Dough

Cover the dough and refrigerate for 4 hours. This step is crucial for achieving the perfect texture and shape.

Bake the Cookies

Preheat the oven to 375°F. Line baking sheets with parchment paper.
Scoop out 3-tablespoon portions of dough (I use a large cookie scoop) and space them about 3 inches apart on the sheet. Press a pecan half into the center of each cookie if desired.
Bake for 10-11 minutes, or until the edges are golden and the centers still look slightly underdone. Let them cool on the sheet for a few minutes before transferring to a wire rack.

Tips & Storage

Storage: Keep cookies in an airtight container at room temperature for up to 4 days. The dough can be refrigerated for up to 48 hours before baking.
Freezing: You can freeze the dough balls for up to 2 months. Just add an extra minute to the baking time when baking from frozen.
Don’t Skip the Chilling Time: Chilling the dough helps the flavors develop and ensures the cookies hold their shape when baking.
Don’t Overbake: These cookies may look slightly underdone when you take them out, but they will firm up as they cool.

Perfect Pairings

With a cup of coffee or tea
Crumbled over vanilla ice cream
As the base for ice cream sandwiches
Alongside a glass of milk

Nutrition (per cookie)

Calories: 325
Total Fat: 18g
Saturated Fat: 8g
Cholesterol: 52mg
Sodium: 185mg
Total Carbohydrates: 38g
Fiber: 1.5g
Sugar: 22g
Protein: 4g

Enjoy these rich, nutty cookies that combine crispy, chewy, and buttery elements in every bite!