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Easy Butter Pecan Cookies
Dominique

Best Brown Butter Pecan Cookies

These delightful brown butter butter pecan cookies feature toasted pecans folded into a rich, nutty brown butter dough, chilled to perfection and baked until golden. A perfect balance of sweet and savory with a wonderful chewy texture.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 4 hours 52 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 1/4 cup Pecan halves, finely chopped
  • 3 tablespoons Unsalted butter
  • 2 1/2 cups All-purpose flour
  • 1 tablespoon Cornstarch
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Ground cinnamon
  • 1 teaspoon Baking soda
  • 8 ounces Unsalted butter melted until browned (2 sticks)
  • 1 cup Dark brown sugar packed
  • 1/2 cup Granulated sugar
  • 1 tablespoon Vanilla extract
  • 2 Large eggs plus 1 egg yolk, at room temperature
  • 16 Pecan halves for decoration, optional

Equipment

  • large skillet
  • Large bowl
  • Small saucepan
  • Whisk
  • Rubber spatula
  • Large cookie scoop
  • Baking sheets
  • Parchment paper
  • Cooling Rack

Method
 

For the Buttered Pecans
  1. Melt butter in a large skillet over medium heat, then add chopped pecans and cook for 4 to 5 minutes until lightly toasted, stirring occasionally. Set aside.
For the Butter Pecan Cookies
  1. In a large bowl, whisk together flour, cornstarch, salt, cinnamon, and baking soda, then set aside.
  2. Melt butter in a small saucepan over medium heat, continuing to cook and swirl until it becomes a rich amber color with brown bits and a nutty aroma; immediately remove from heat and pour into a large mixing bowl.
  3. Add both dark brown and granulated sugars to the browned butter and whisk well to combine.
  4. Beat in vanilla extract, then add eggs and egg yolk one at a time, beating until just combined.
  5. Using a rubber spatula, fold in the dry flour mixture until just combined, then fold in the buttered pecans.
  6. Cover the bowl and refrigerate the dough for 4 hours.
To Bake
  1. Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.
  2. Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each.
  3. Firmly press a pecan half on top of each ball of cookie dough.
  4. Bake one tray at a time for 10 to 11 minutes; use a spatula to gently press any spreading edges back in as soon as the cookies are removed from the oven.
  5. Sprinkle warm cookies with granulated sugar.
  6. Allow cookies to cool on the pan for 15 minutes, then carefully transfer them to a cooling rack.

Notes

Ensure to closely monitor the butter when browning to prevent burning. Chilling the dough is crucial for the cookies to maintain their shape and develop a richer flavor.