Butter Pecan Cookies
The ultimate comfort food, Butter Pecan Cookies blend rich, buttery flavors with crunchy pecans. These cookies are easy to make and perfect for any occasion, creating a delightful treat that everyone will love. Make them tonight!
Equipment
- Skillet
- Whisk
- Oven
- Large Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 1/2 cups chopped pecans
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 1 teaspoon vanilla
- 1 cup unsalted butter
- 2 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup white granulated sugar
- 1 cup dark brown sugar
- 2 large eggs at room temperature
- 1 egg yolk
- 2 teaspoons vanilla
- 1/3 cup pecan halves
Instructions
- In a large skillet, sauté the chopped pecans, brown sugar, and butter for about 3-4 minutes, until lightly toasted. Set aside to cool, and stir in the vanilla.
- Bring the butter to a boil, stirring frequently, in a skillet over medium-high heat. The solid particles at the bottom will turn golden brown. Immediately pour the mixture into a large mixing bowl and cool slightly for about 10 minutes.
- In another bowl, whisk together the flour, cornstarch, and baking soda.
- Whisk the sugars into the cooled, browned butter. Whisk in the vanilla, eggs, and egg yolk until well combined.
- Add dry ingredients into the butter bowl and stir until well combined.
- Stir in buttered pecans.
- Cover the mixture with plastic wrap, pressing the plastic down onto the dough's surface. Chill for at least 3 hours and up to 3 days.
- Before baking, let the dough sit at room temperature for about 30 minutes.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Roll dough into balls, about three tablespoons each, and place 2 inches apart onto the baking sheet.
- Bake on the middle rack until the edges are set and just beginning to turn golden brown, about 9-12 minutes. Remove from the oven and immediately press a pecan halve into the center of each cookie.
- Let rest on a baking sheet for 5 minutes, then transfer to a cooling rack.
- Store in an airtight container for up to 5 days.
Notes
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing them.