Butter Pecan Cookies

5 from 1 vote

These browned butter pecan cookies taste just like Southern pralines. The pecans give the cookie a nutty flavor and the brown sugar gives the cookies the caramel taste. The edges are crisp and the centers are rich and chewy.

Prep Time15

Cook Time24

Chill in the Refrigerator4

Total Time4 39

Course: Dessert, Treats

Cuisine: American

Servings:

Calories: 347kcal

Author: Marisa Franca @ All Our Way

Equipment

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

You can make smaller cookies if you so desire. You will need to decrease your time in the oven. You can scoop and freeze the cookie dough for to 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.

Nutrition