Butter Pecan Cookies
Buttery, soft, and packed with toasted pecans, Butter Pecan Cookies are rich, nutty, and melt-in-your-mouth delicious.
Ingredients
Toasted Pecans
- 3 tablespoon unsalted butter
- 1 ½ cups chopped pecans
Butter Pecan Cookies
- 1 cup butter
- 2 ½ cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 ¼ cups dark brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 2 large eggs
- 42 pecan hales
- flaked sea salt, optional
Instructions
- In a large skillet or saucepan over medium heat, melt the butter. Add the chopped pecans and cook for 4 to 5 minutes, stirring occasionally, until lightly toasted and fragrant. Remove from heat and set aside to cool until ready to use. Set aside.
- In a large bowl, whisk together the flour, cornstarch, salt, cinnamon, baking powder, and baking soda.
- In a small saucepan over medium heat, melt 2 sticks of butter. Continue cooking, swirling the pan occasionally. Watch closely - the butter will begin to foam and you’ll hear gentle popping sounds. It will turn a rich amber color with small brown bits forming at the bottom and develop a nutty aroma. Once it reaches this stage, immediately remove from heat and pour into a large mixing bowl.
- Add brown sugar and granulated sugar to the browned butter and mix until well combined. Stir in the vanilla extract. Add the eggs one at a time, beating until just combined after each addition.
- Using a rubber spatula, gently fold in the dry ingredients until just incorporated - do not overmix.
- Fold in the cooled buttered pecans. Cover the bowl and refrigerate the dough 2-3 hours.
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- Scoop dough into 1-2-tablespoon-sized balls. Place them on the prepared baking sheets, leaving about 2 inches between each to allow for spreading.
- Press a pecan half firmly onto the top of each dough ball.
- Bake one sheet at a time for 10 to 11 minutes. If the edges spread unevenly, gently shape them back into place with a spatula immediately after removing from the oven.
- Sprinkle the warm cookies with flaked sea salt or granulated sugar. Let them cool on the baking sheet for 5-10 minutes before carefully transferring to a wire rack to cool completely.
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