Are you in the mood for a buttery, nutty cookie that tastes just like pralines? Why not try out these delicious butter pecan cookies! They are perfect for a quick snack or dessert. Plus, they’re really easy to make – you just need a few simple ingredients. So why not give them a try? You won’t be disappointed!
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❤️ Why you'll love this recipe
- Easy to make with a delicious nutty taste.
- An old-fashioned recipe tastes just like Grandma used to make.
- Great for when you want to bake something caramely with crisp edges and rich chewy centers.
I'm not sure what it is about butter pecan cookies that makes them so irresistible, but I know I can't resist them. Maybe it's the combination of sweet and salty flavors or the crunchy texture. Whatever it is, these cookies always leave me wanting more.
🛒 Ingredients
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Note: The full list of this Brown Butter Pecan Cookie recipe ingredients with their amounts and options are listed in the recipe card below.
- Pecans
- Butter
- All-Purpose Flour
- Cornstarch
- Kosher salt
- Ground cinnamon
- Baking soda
- Dark brown sugar
- Granulated sugar
- Vanilla extract
- Eggs
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Melt the butter in a large skillet and toast chopped pecans until toasted.
- Combine flour, cornstarch, salt, cinnamon, and baking soda in a large bowl.
- Whisk until well combined.
- In a small saucepan melt butter and cook until the butter is brown and foamy.
- Once the butter has browned, moved to a large glass mixing bowl.
- Pour vanilla extra into the butter, and stir.
- Add both sugars to the butter and mix at a low speed.
- Beat in eggs and egg yolk until just combined.
- Using a rubber spatula fold in the flour until just combined.
- Fold in the buttered pecans slowly.
- Using a cookie scoop divide the dough into 3 tablespoon-sized balls, about 3 inches apart on a baking sheet.
- Bake for 10 minutes at 375 degrees sprinkle with granulated sugar.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- Large cookie scoop -- you can also measure using a tablespoon
- Hand Mixer
- Mixing bowls
- Silicone spatula
- Parchment paper
- Cookie sheets -- comes in a 2-pack
- Cooling rack
- Dry measuring cup
- Measuring spoons
🤔 FAQs
These are the questions we are most frequently asked about making (recipe name)
Yes, brown butter pecan cookies can be frozen for up to three months in an airtight container.
So many things can be made from pecans, like Pecan Pie, cookies, cupcakes, or even more baked goods.
Pecans are flavored with butter, which gives them a rich deep flavor. Also maple and vanilla flavors go well with pecans.
Pecans are typically used in baking and salads.
👩🏻🍳 Tips
You can make smaller cookies if you so desire, just decrease your time in the oven by a minute or two. If you want, scoop and freeze the cookie dough for to 2 months. If you can't get to the cookie dough right away, it will keep in the fridge for up to 48 hours.
- Be careful to not toast the pecans. You can to toast them until they are lightly brown.
- Do not overmix this cookies, or they will turn out tough. Mix each step until just combined.
- When browning the butter, you want to remove the butter from the heat from it becomes foamy so that it doesn't scorch.
📚 Variations
- Take these cookies up a notch by topping them with a cinnamon sugar mixture instead of granulated sugar.
- Praline pecans would taste amazing on top of these cookies.
- If you are not a fan of biting into a whole pecan, you can top these cookies with chopped pecans instead of a pecan half.
🥫 Storage
Store cookies in an airtight container for up to a week. To keep them out of the oven fresh, freeze the cookies once they're cool in a freezer container.
📗 Related Recipes
- These Brown Butter Snickerdoodles are slightly nutty and bursting with sweet cinnamon flavor.
- Nutella Chocolate Chip Cookies are the perfect blend of sweet and salty.
- Oatmeal Cranberry Cookies are chewy, fruity cookies that the entire family will love.
🍽 Serve with
- Ziti Al Forno is a hearty meal that is loaded with cheese and savory flavors.
- Strawberry Panna Cotta is a creamy and rich dessert that is a great way to end a meal.
- Homemade Soft Breadsticks are flaky, soft, and full of garlic flavor.
📞 Chiacchierata (chat)
There's something about butter pecan cookies that just gets me every time. Maybe it's the nutty flavor, or the crispy edges, but I can't resist them. In fact, I'm pretty sure that I could eat these cookies all day long and never get tired of them. If you're looking for a delicious cookie recipe to try out, then be sure to give these a go. You won't regret it!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Pecans are one of my favorite nuts. They're buttery, rich, and just a little bit sweet. So, it's only natural that I would want to put them in cookies. These cookies are soft and chewy, with a delicious buttery flavor and the crunch of pecans. Trust me, you'll love them!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Butter Pecan Cookies
Equipment Needed
Ingredients
For the Buttered Pecans
- 1 ¼ cups Pecan halves finely chopped
- 3 Tablespoons Unsalted butter
For the Butter Pecan Cookies
- 2 ½ cups All-purpose flour
- 1 Tablespoon Cornstarch
- ¾ teaspoon Kosher Salt
- ½ teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 8 ounces Unsalted butter 2 sticks, melted and browned
- 1 cup Dark brown sugar packed
- ½ cup Granulated white sugar
- 1 Tablespoon Vanilla extract
- 2 Eggs Large at room temperature
- 1 Egg yolk at room temperature
- 16 Pecan halves Optional for the top.
Instructions
For the Buttered Pecans:
- Melt the butter in a large skillet over medium heat.
- Add chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
For the Butter Pecan Cookies:
- In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
- In a small saucepan, over medium heat, melt the butter. Continue to cook the butter swirling the pan occasionally. Keep a close eye on it. The top of the butter should become foamy and you should hear tiny popping noises. The butter should develop into a rich amber color, with tiny brown bits at the bottom. It will have a rich nutty aroma. Once the butter reaches this stage, remove from the heat immediately and pour into a large mixing bowl.
- Add both sugars into the mixing bowl and using the hand mixer at low speed, mix well to combine.
- Beat in eggs and egg yolk, one at a time, beating until eggs are just combined.
- Using a rubber spatula, fold in the flour, stirring until just combined.
- Fold in the buttered pecans.
- Cover the bowl and refrigerate for 4 hours.
To Bake:
- Preheat the oven to 375℉. Line two large baking sheets with parchment paper.
- Using a large cookie scoop, divide the dough into 3-Tablespoon sized balls and place onto the prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
- Firmly press a pecan half on top of each ball of cookie dough.
- Bake one tray at a time, in a the preheated oven for 10-12 minutes. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven.
- Sprinkle warm cookies with granulated sugar.
- Allow the cookies to cool on the pan for 15 minutes, then carefully transfer them to a cooling rack.
Notes
- Be careful to not toast the pecans. You can to toast them until they are lightly brown.
- Do not overmix this cookies, or they will turn out tough. Mix each step until just combined.
- When browning the butter, you want to remove the butter from the heat from it becomes foamy so that it doesn't scorch.
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