Easy Butter Pecan Cookies
The recipe creates a deep-flavored brown butter pecan cookie that has a rich and sweet taste.
You start off by browning the butter, which adds to the deep flavor and combine it with chopped pecans, for one amazing cookie.
And, it might just help you win that cookie exchange you go to every year.
Give these shortbread cookies a try this holiday season.
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.
What Do I Need To Make The Butter Pecan Cookies?
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Pecan halves
Full printable recipe with measurements and instructions listed at the bottom of the post.
How Do I Make the Butter Pecan Cookie Recipe?
- Brown the butter and set it aside.
- Toast the pecans with some butter and set aside.
- Add the flour, cornstarch, salt, baking soda, and cinnamon to a bowl and whisk. Set aside.
- Pour the browned butter into a large bowl.
- Add the brown and white sugars and mix well.
- Next, pour the vanilla extract and eggs into the bowl and mix well.
- Add the flour mixture and mix until well blended.
- Now, add the chopped pecans to the dough and fold in.
- Refrigerate for at least one hour.
- Roll the cookies into 1-1/2-inch to 2-inch balls and place two inches apart on a cookie sheet.
- Press a pecan half onto the top.
- (Optional) Sprinkle sugar or sea salt on top for added flavor.
- Bake for 9 minutes or until the edges are golden brown. The center will still be a little wiggly.
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 some heat. Set it aside and you’ll use it in just a minute.
Grab that skillet again, add the butter and allow it to melt.
I would use the medium heat setting.
Next, add the chopped pecans and stir to coat them with the butter. Toast the pecans for about five minutes and remove from the heat.
Get a medium-sized bowl and add the flour, cornstarch, salt, baking soda, and cinnamon. Whisk and set it aside.
In a large bowl, add the browned butter.
Next, add the 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
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 top of each cookie.
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 the baking sheet and bake for 10-12 minutes, or until they are golden brown on the edges.
They can be a little wiggly in the middle and that will help keep them soft.
I shared some with a friend the day after I made them and she loved that they were still soft.
More delicious holiday pecan desserts:
- Praline pecans are the perfect gift for friends and family.
- Chocolate pecan pie is one of those out-of-this-world desserts.
- Pecan cheesecake bars are not only easy to make, but downright delish.
- Good old fashioned pecan pie.
- These pecan pie brownies have been a huge hit on the blog!
- This recipe for pecan pie cobbler will feed a crowd – and they will be a happy one.
Butter Pecan Cookie Recipe
Check out the butter pecan cookie recipe below, grab those ingredients, and start baking! This is a delicious treat that everyone will love.
Then, share your comments below and share a picture of your cookies on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us so we can try it, too!
- 1-1/2 cups pecans, chopped
- 1-1/2 Tbsp. butter
- 2 sticks butter, browned
- 2-1/4 cups all-purpose flour
- 2-1/2 Tbsp. cornstarch
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 cup brown sugar
- 1/2 cup sugar
- 1-1/2 tsp. vanilla extract
- 2 eggs
- 24 pecan halves (have a few more on hand, just in case)
- Preheat oven to 375-degrees.
- Brown the two sticks of butter and set aside.
- Melt 1-1/2 Tbsp. 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.
- 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.
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Amount Per Serving: Calories: 277Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 38mgSodium: 226mgCarbohydrates: 30gFiber: 2gSugar: 12gProtein: 4g
Nutrition is approximate.
Did you make this recipe?
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