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Butter Pecan Cookies Recipe

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★★★★★

4.9 from 101 reviews

These Butter Pecan Cookies feature rich brown butter flavor and toasted pecans for a delightful crunch. Enhanced with caramel bits and a hint of vanilla, these cookies are perfect for an indulgent treat with a slightly crisp outside and chewy inside. Garnished with pecan halves and optional coarse sugar or sea salt, they offer a beautiful presentation as well as a balance of sweet and nutty flavors.

Ingredients

Scale

Toasted Pecans

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

Brown Butter

  • 1 cup salted sweet cream butter

Cookie Dough

  • 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
  • 1 cup caramel bits
  • 2 tablespoons water

Garnish

  • 42 pecan halves
  • Coarse sanding sugar (optional)
  • Coarse sea salt (optional)

Instructions

  1. Toast the Pecans: In a skillet over medium heat, melt 3 tablespoons of salted sweet cream butter. Add 1⅔ cups of chopped pecans and toast them, stirring frequently, until golden and fragrant, about 4-5 minutes. Remove from heat and set aside to cool.
  2. Make Brown Butter: In a separate saucepan, melt 1 cup of salted sweet cream butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
  3. Prepare Dry Ingredients: In a large mixing bowl, whisk together 2½ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, and ½ teaspoon baking soda. Set aside.
  4. Cream Sugars and Eggs: In another bowl, combine 1¼ cups dark brown sugar, ½ cup granulated sugar, and the slightly cooled brown butter. Mix until smooth. Add 2 teaspoons of pure vanilla extract and 2 room temperature extra-large eggs one at a time, mixing well after each addition.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to ensure tender cookies.
  6. Add Pecans and Caramel Bits: Fold in the toasted pecans and 1 cup caramel bits along with 2 tablespoons water to help distribute them evenly throughout the dough.
  7. Shape and Garnish: Preheat the oven to 350°F (175°C). Scoop dough into uniform balls and place them on a parchment-lined baking sheet, spaced about 2 inches apart. Gently press a pecan half on top of each cookie. Optionally, sprinkle with coarse sanding sugar and/or a pinch of coarse sea salt to enhance texture and flavor.
  8. Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown but the centers remain soft. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use room temperature eggs to ensure better mixing and texture.
  • Be careful not to burn the brown butter; watch closely during the last minutes of cooking.
  • To toast pecans, keep stirring constantly to prevent uneven browning.
  • Optional coarse sanding sugar and sea salt enhance the cookies’ appearance and flavor balance.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Butter Pecan Cookies, brown butter cookies, toasted pecans, caramel cookies, homemade cookies

Find it online: https://mjrecipe.com/butter-pecan-cookies-recipe/