Description
Thick, chewy brown butter pecan cookies packed with toasted pecans and rich caramelized flavor. A cozy, bakery-style treat with hints of cinnamon and vanilla.
Ingredients
Buttered Pecans:
1¼ cups pecan halves, finely chopped
3 tablespoons unsalted butter
Cookie Dough:
2½ cups all-purpose flour
1 tablespoon cornstarch
¾ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon baking soda
1 cup unsalted butter (2 sticks), browned and cooled
1 cup packed dark brown sugar
½ cup granulated sugar
2 large eggs + 1 egg yolk
1 tablespoon vanilla extract
16 pecan halves (optional, for topping)
Instructions
Toast the Pecans:
Melt 3 tablespoons butter in a skillet over medium heat. Add chopped pecans and toast for 4–5 minutes until fragrant. Let cool.Brown the Butter:
In a saucepan, brown 1 cup butter over medium heat until golden and nutty smelling (about 6–8 minutes). Pour into a bowl and allow to cool to room temperature.Mix Dry Ingredients:
In a medium bowl, whisk together flour, cornstarch, salt, cinnamon, and baking soda.Make the Dough:
In a large bowl, beat browned butter, brown sugar, and granulated sugar until well mixed. Add eggs and vanilla extract. Mix until smooth. Gradually stir in dry ingredients. Fold in cooled toasted pecans.Chill the Dough:
Cover and refrigerate dough for at least 4 hours or overnight for best flavor and texture.Bake:
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop 3-tablespoon-sized dough portions and place on sheet 2 inches apart. Top each with a pecan half if desired.Finish & Cool:
Bake for 9–12 minutes or until edges are golden and centers just set. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Chilling the dough is key to thick, chewy cookies.
- For extra crunch, use toasted pecan halves as a topping.
- Cookies can be frozen before or after baking.
- Prep Time: 20 minutes (+ chilling)
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American