Butter Pecan Cookies Recipe

Introduction

Butter Pecan Cookies are a delightful treat that combine the rich nuttiness of toasted pecans with the deep flavor of browned butter. Perfectly soft with a caramel drizzle, these cookies bring a comforting and elegant touch to any dessert table.

Ingredients

• 3 tablespoons salted sweet cream butter
• 1⅔ cups chopped pecans
• 1 cup salted sweet cream butter
• 2½ cups all-purpose flour (spooned and leveled)
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1¼ cups dark brown sugar (tightly packed)
• ½ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs (room temperature)
• 42 pecan halves (garnish)
• 1 cup caramel bits
• 2 tablespoons water
• Coarse sanding sugar (optional garnish)
• Coarse sea salt (optional garnish)

Instructions

1. Step 1: Line an 8×8 baking dish with parchment paper. In a 10-inch skillet over medium heat, melt 3 tablespoons of butter. Add the 1⅔ cups chopped pecans and stir continuously for 1 to 1½ minutes until they are coated and release a warm, nutty aroma. Transfer the toasted pecans to the lined baking dish to cool.
2. Step 2: In a light-colored skillet over medium-high heat, add 1 cup of butter. Stir often as the butter foams and the milk solids separate. When the solids turn golden brown and smell nutty, remove from heat and pour the browned butter into a heatproof bowl. Allow it to cool completely.
3. Step 3: In a medium bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Set aside.
4. Step 4: Using a stand mixer or handheld mixer on medium-high speed, beat the cooled browned butter, dark brown sugar, granulated sugar, and vanilla extract for 2 to 3 minutes until fully combined.
5. Step 5: Reduce mixer speed to medium-low and add eggs one at a time, beating well after each addition.
6. Step 6: Add half of the flour mixture, mixing just until incorporated, then add the remaining half and mix gently.
7. Step 7: Fold in the toasted pecans until evenly distributed. Cover the dough and chill in the refrigerator for at least 3 hours or overnight for best results.
8. Step 8: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
9. Step 9: Using a 1 or 1½ tablespoon cookie scoop, portion dough into balls. Optional: roll each ball in coarse sanding sugar for sparkle. Place dough balls 2 inches apart on baking sheets. Gently press a pecan half onto the center of each ball. Bake 7-8 minutes for 1-tablespoon size or 9-10 minutes for 1½-tablespoon size until edges are light golden. Let cookies rest on the sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
10. Step 10: For the caramel drizzle, combine caramel bits and 1½ tablespoons water in a small microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until smooth. Drizzle caramel over cooled cookies and let harden before serving.

Tips & Variations

• For extra crunch, toast pecans until fragrant but avoid burning to keep their flavor balanced.
• Use light-colored pans when browning butter to better monitor the color and avoid burning.
• Chilling dough overnight enhances flavor and makes shaping easier.
• If you prefer less sweetness, skip the sanding sugar coating and reduce caramel drizzle.
• Add a pinch of coarse sea salt on top just before baking to brighten flavors.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. When ready to enjoy, thaw at room temperature and drizzle with caramel if desired. Avoid reheating to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can substitute unsalted butter but be sure to add a pinch of salt to the dough to balance the sweetness and enhance the flavors.

What is the purpose of cornstarch in this recipe?

Cornstarch helps create a tender, soft texture by limiting gluten formation, making these cookies delightfully delicate and crumbly.

Butter Pecan Cookies Recipe

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★★★★★

4.5 from 93 reviews

• Author: Thomas
• Total Time: 3 hours 30 minutes
• Yield: About 36 cookies 1x

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Description

Delight in these rich and buttery Butter Pecan Cookies, featuring toasted pecans and a luscious caramel drizzle. Crafted with browned butter for a deep, nutty flavor, these cookies combine a tender, slightly crisp texture with the perfect balance of sweetness and crunch. Ideal for festive occasions or daily indulgence, they offer a decadent treat that’s both classic and irresistible.

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Ingredients

Scale 1x2x3x

For Toasted Pecans:

• 3 tablespoons salted sweet cream butter
• 1⅔ cups chopped pecans

For Browned Butter and Dough:

• 1 cup salted sweet cream butter
• 2½ cups all-purpose flour (spooned and leveled)
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1¼ cups dark brown sugar (tightly packed)
• ½ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs (room temperature)
• 1⅔ cups toasted chopped pecans (from above)

For Garnish and Caramel Drizzle:

• 42 pecan halves (for garnish)
• 1 cup caramel bits
• 1½ tablespoons water
• Coarse sanding sugar (optional garnish)
• Coarse sea salt (optional garnish)

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Instructions

1. Toast Pecans: Line an 8×8 baking dish with parchment paper. Melt 3 tablespoons of butter in a 10-inch skillet over medium heat. Add 1⅔ cups chopped pecans and stir continuously for 1 to 1½ minutes until pecans are fully coated and release a warm, nutty aroma. Transfer toasted pecans to the lined baking dish to cool.
2. Brown Butter: In a light-colored skillet over medium-high heat, melt 1 cup butter, stirring frequently. Once the butter foams and milk solids separate, allow solids to turn golden brown and emit a nutty scent. Remove from heat and immediately pour into a medium heatproof bowl to cool fully, preventing burning.
3. Combine Dry Ingredients: In a medium bowl, whisk together 2½ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, and ½ teaspoon baking soda. Set aside.
4. Mix Sugars and Brown Butter: Using a stand mixer or hand mixer on medium-high, beat the cooled browned butter with 1¼ cups dark brown sugar, ½ cup granulated sugar, and 2 teaspoons vanilla extract until fully combined, about 2-3 minutes.
5. Add Eggs: Reduce mixer speed to medium-low and incorporate 2 eggs one at a time, beating well after each addition.
6. Incorporate Dry Ingredients: Gradually add the flour mixture in two halves, mixing just until incorporated each time to avoid overmixing.
7. Add Toasted Pecans and Chill Dough: Fold in the toasted pecan pieces gently until well combined. Cover dough and refrigerate for 3 hours or overnight for best results.
8. Preheat Oven and Prepare Baking Sheets: Heat oven to 375°F (190°C). Line two baking sheets with parchment paper.
9. Shape Cookies and Bake: Using either a 1½-tablespoon or 1-tablespoon cookie scoop, form dough balls and optionally roll them in coarse sanding sugar for sparkle. Place balls 2 inches apart on baking sheets. Press a pecan half on top of each. Bake 9-10 minutes for larger cookies or 7-8 minutes for smaller cookies until edges are light golden brown. Let cookies rest on sheet for 2-3 minutes before transferring to a cooling rack.
10. Prepare and Add Caramel Drizzle: Place 1 cup caramel bits in a microwave-safe bowl, add 1½ tablespoons water, and microwave in 30-second intervals, stirring well after each until smooth. Drizzle caramel over cooled cookies and allow to harden before serving.

Notes

• Using a light-colored skillet for browning butter helps monitor color changes to avoid burning.
• Chilling the dough overnight improves texture and flavor development.
• Optional coarse sanding sugar adds a decorative sparkle and slight crunch to cookies.
• Carefully watch baking times as oven temperatures vary; cookies should have light golden edges when done.
• Caramel drizzle adds sweetness and visual appeal but can be omitted or substituted as desired.
• Store cookies in an airtight container at room temperature for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Butter Pecan Cookies, Browned Butter Cookies, Pecan Cookies, Caramel Drizzle Cookies, Homemade Cookies, Nutty Cookies, Dessert Cookies