Description
These Butter Pecan Cookies combine rich browned butter and toasted pecans for a thick, soft cookie with crisp edges and optional caramel drizzle for an indulgent finish.
Ingredients
- 3 tablespoons salted sweet cream butter (for toasted pecans)
- 1⅔ cups chopped pecans
- 1 cup salted sweet cream butter (for browning)
- 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 (optional, for garnish)
- 1 cup caramel bits
- 2 tablespoons water
- Coarse sanding sugar (optional garnish)
- Coarse sea salt (optional garnish)
Instructions
- Preheat oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment paper.
- In a skillet over medium heat, melt 3 tablespoons butter and add chopped pecans. Stir for 1–1½ minutes until toasted and aromatic. Transfer to lined dish to cool.
- Brown 1 cup butter in a light-colored skillet over medium to medium-high heat, stirring until golden and nutty-smelling. Transfer to heat-proof bowl and cool completely.
- In a medium bowl, whisk together flour, cornstarch, baking powder, and baking soda.
- In a mixer, beat browned butter with dark brown sugar, granulated sugar, and vanilla for 2–3 minutes.
- Beat in eggs one at a time on medium-low speed.
- Add half the flour mixture and mix just until combined. Add remaining flour and toasted pecans; mix just until combined.
- Cover dough and chill for 3 hours or overnight.
- Scoop dough into 1½-tablespoon balls. Roll in sanding sugar if using and press a pecan half on top.
- Bake for 9–10 minutes (for 1½-tablespoon size) until edges are golden. Cool on wire rack.
- While cookies cool, melt caramel bits with water in 30-second microwave intervals until smooth. Drizzle over cooled cookies and let set.
- Serve and enjoy!
Notes
- Chilling the dough helps the cookies stay thick with chewy centers.
- Caramel drizzle is optional but adds a sweet-salty richness.
- You can swap pecans for other nuts like walnuts or almonds.
- Store cookies in an airtight container to maintain softness.
- Freeze dough balls or baked cookies for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
