Soft and chewy, these delightful Butter Pecan Cookies feature butter pecans and brown butter for a melt-in-your-mouth cookie. Perfect for holiday cookie platters or just enjoy anytime throughout the year with a big glass of milk!
Prep Time: 30mins
Cook Time: 15mins
Chill Time: 2hrs
Total Time: 2hrs45mins
For the Butter Pecans
1 1/2cupschopped pecans
For the Brown Butter
1cupunsalted butter(cut into equal pieces)
For the Cookies
2 cups+ 2 tablespoons all-purpose flour(spooned and leveled)
1cuppacked brown sugar
2largeeggs(at room temperature)
pecan halves(to decorate, optional)
Make the butter pecans: In a nonstick skillet over medium heat, sauté the chopped pecans and butter until fragrant and toasted, about 3-4 minutes. Stir frequently and keep an eye on the small crumbs, they will brown quicker than the bigger pieces and you don't want anything to burn. Set aside to cool.
Brown the butter: Bring the butter to a strong bubble in a light colored skillet over medium heat (this is ideal so you can actually see when it browns.) Continue cooking, stirring continuously, until the solid particles at the bottom turn golden brown and smell nutty (about 5-8 minutes.) Keep an eye on it - brown butter can turn to burnt butter within seconds. Immediately pour into a large mixing bowl to stop the browning. Let cool slightly, about 10-15 minutes (you want the butter to be warm, but not at all hot or the cookies will spread way too much while baking.)
In a large bowl, whisk together the flour, cornstarch, baking soda, and salt.
Whisk the granulated sugar and brown sugar into the cooled brown butter. Then whisk in the eggs and vanilla until thoroughly combined.
Add in the dry ingredients and stir until no streaks of flour remain.
Stir in the chopped butter pecans.
Cover with plastic wrap, pressing the plastic down on the surface of the dough. Chill for 2 hours. (Don't be impatient - they need to chill or the cookies will not bake properly.)
Preheat oven to 350 degrees F with a rack in the middle position. Line baking sheets with parchment paper.
Roll dough into balls (2 tablespoons each) and place on the parchment paper, at least 2-inches apart.
Gently press a pecan half onto the top of the unbaked ball of dough.
Bake until the edges are set and JUST beginning to turn golden brown, about 9-12 minutes. The tops of the cookies should still be quite soft when you remove them from the oven, and may even appear slightly under-baked in the center. But they will firm up as they cool. This will result in a soft chewy cookie. If you over-bake, they will be dry and crumbly.
Let rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Keyword: brown butter pecan cookies, easy Christmas cookie recipes, easy holiday cookies