Chewy Butter Pecan Cookies
Chewy butter pecan cookies just holler out the holidays to me, but that won’t stop me from making them other times of the year because they have a delicious buttery flavor.
Easy Butter Pecan Cookies
The recipe creates a deep-flavored brown butter pecan cookie that has a rich and sweet taste. These delicious chewy cookies are always great for holidays or to make for potlucks or snacks. You start off by browning the butter, which adds to the deep flavor, and combines it with chopped pecans for one amazing cookie.
And it might just help you win that cookie exchange you go to every year.
There are a few steps to these cookies, but they are worth every single step. Browning the butter, cooking the chopped pecans, and topping with a pecan are all a part of the delicious dessert. And it gives the cookies a toasty flavor.
How-To Steps For Browned Butter
I learned about brown butter, also known as beurre noisette, not too long ago and was intrigued. I wanted to know what it was all about.
However, I have to admit I was a bit intimidated. But it’s so easy to make and only takes a few minutes.
Plus, you can use brown butter in so many recipes, including brown butter blondies, on popcorn, drizzled over veggies, in cakes, with lobster, and so much more.
It adds a rich flavor to any recipe you use it on.
Start by adding the butter to a saucepan. Turn the heat up to medium and allow it to cook, stirring often.
The butter will bubble and take about five or so minutes to get to the browned point.
Once you start to see a bit of brown-looking grit in the bottom, it’s done.
It really has a nutty smell to it, and that’s another good indication it’s now browned butter.
Remove it from the stove and pour it into a bowl that can handle the hot liquid. Set it aside, and you’ll use it in just a minute.
How To Toast Pecans
Grab that skillet again, add the butter and allow it to melt.
I would use the medium heat setting.
Next, add the chopped pecans to the melted butter and stir to coat them. Toast the pecans for about five minutes and remove them from the heat.
Cookie Dough
Get a medium bowl and add the flour, cornstarch, salt, baking soda, and cinnamon. Whisk and set it aside.
In a large mixing bowl, add the browned butter.
Next, add the white sugar and brown sugar to the bowl. Mix the ingredients.
Pour in the vanilla extract.
Add the eggs and mix again.
Now, add the flour mixture and mix the ingredients until they are well blended.
(I forgot to add the cinnamon in the step above).
Finally, add the toasted pecans and fold them in.
Place the butter pecan cookie dough in the refrigerator for at least an hour.
Leave it in there for a few if you have the time, because it will help keep the cookies from spreading out too much when baking.
Baking The Cookies
After the dough chills, take the cookie dough out of the fridge and let it sit on the counter long enough to make the scooping easier.
I think I let mine sit there for about 10-15 minutes before scooping.
Once it’s ready to scoop, you can either scoop it out with a cookie scoop or use a spoon and roll a cookie about 1-1/2-inches to 2-inches thick.
Gently press half a pecan on the tops of the cookies.
OPTION: Sprinkle a little bit of granulated sugar OR sea salt on top of the cookie for some added flavor.
Set the cookies about two inches apart on prepared baking sheets in a single layer and bake for 10-12 minutes or until they are golden brown on the edges.
I lined the cookie sheets with parchment paper, which helps with clean up.
They can be a little wiggly in the middle, and that will help keep them soft.
Allow the cookies to cool on a cooling rack after they bake.
I shared some with a friend the day after I made them, and she loved that they were still soft.
How To Store The Cookies
Store the cookies in an airtight container. They can be frozen for up to two months.
Christmas Cookies
- White chocolate chip cookies are a traditional and classic dessert that everyone loves.
- Cranberry chocolate chip cookies are a great way to make your cookie tray festive.
- Red velvet cake mix cookies are super easy to make and bring out the holiday colors.
- Gingersnap molasses cookies are perfect for the holiday season.
- Peanut butter chocolate chips cookies are for those peanut butter and chocolate lovers. The recipe is a great combination of the two flavors.
Butter Pecan Cookies
Ingredients
Toasted Pecans
- 1-1/2 cups pecans chopped
- 1-1/2 Tablespoons butter
Pecan Cookies
- 2 sticks butter browned
- 2-1/4 cups all-purpose flour
- 2-1/2 Tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup brown sugar
- 1/2 cup sugar
- 1-1/2 teaspoons vanilla extract
- 2 eggs
- 24 pecan halves have a few more on hand, just in case
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Brown the two sticks of butter and set aside.
- Toasted Pecans
- Melt 1-1/2 Tablespoons butter in a saucepan.
- Next, add the 1-1/2 cups of chopped pecans to the saucepan and toast the pecans for about five minutes. Set aside.
- Pecan Cookies
- Add the flour, cornstarch, salt, baking soda, and cinnamon to a medium-sized bowl and whisk. Set aside.
- Next, pour the browned butter into a large bowl and add the brown and white sugars. Mix well.
- Add the vanilla extract and eggs and mix.
- Now, add the flour mixture and mix well.
- Finally, add the toasted pecans to the cookie dough and fold in.
- Refrigerate the cookie dough for at least one hour.
- Scoop the cookie dough onto the cookie sheet about two inches apart. Each cookie should be about 1-1/2 to 2-inches around.
- Place a pecan half on each cookie.
- Bake for about nine minutes or until the edges are golden brown. The center should still be a little wiggly.
