Butter Pecan Cookies

These butter pecan cookies are an irresistible mix of crunchy pecans, creamy butter, and sweet brown sugar, all wrapped in a single, soft, and chewy treat.

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These delicious melt-in-your-mouth butter pecan cookies are soft on the inside, with a slight crunch to each bite. Delightfully buttery and richly flavorful with delicate toasted pecan pieces tucked inside, they will quickly become a family favorite!

Butter Pecan Cookies Ingredients

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You’ll need:

For the Toasted Pecans

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

For the Brown Butter

• 1 cup salted sweet cream butter

For the 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
• 42 pecan halves, for garnish 
• 1 cup caramel bits
• 2 tablespoons water
• Coarse sanding sugar, optional garnish
• Coarse sea salt, optional garnish

Substitutions and Additions

BUTTER: You can make the cookies with softened butter instead of the brown butter, but the browned butter takes the taste to a whole new level.

SEA SALT: You can add a small amount of coarse sea salt to the tops of the balls of dough, but it can overpower the cookie due to using salted sweet cream butter.

How to Make This Butter Pecan Cookies Recipe

STEP ONE: Line an 8×8 baking dish with parchment paper. Add the 3 tablespoons of butter to a 10-inch skillet over medium heat and melt the butter. Add 1⅔ cups chopped pecans to the melted butter. Stir continuously for 1 to 1½ minutes until the pecan pieces are completely coated and release a warm, nutty aroma. Transfer the toasted pecans to the lined baking dish and set aside.

STEP TWO: Add 1 cup of butter to a light-colored skillet over medium-high heat, stirring often. Once the butter begins to foam and the milk solids are separating, the solids at the bottom of the pan will turn a golden brown and smell nutty. Remove the skillet from the heat and pour it into a medium-sized heatproof bowl. Do not leave the browned butter in the skillet; it will continue to cook and will burn. Allow the butter to cool completely. 

STEP THREE: Add the flour, cornstarch, baking powder, and baking soda to a medium-sized bowl. Whisk to combine. Set the flour mixture aside.

STEP FOUR: Using a stand mixer or a large bowl and a hand mixer on medium-high speed, beat together the completely cooled brown butter, dark brown sugar, white sugar, and pure vanilla extract for 2 to 3 minutes until completely incorporated.

STEP FIVE: Lower the electric mixer speed to medium-low. Add the eggs one at a time, beating well after each egg.

STEP SIX: Add ½ of the dry ingredients at a time, mixing just until incorporated.

STEP SEVEN: Add in the toasted pecan pieces and mix just until well combined. Cover and chill in the refrigerator for 3 hours. You can also chill the dough overnight. 

STEP EIGHT: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and set aside.

STEP NINE: Depending on which size cookie you want, use either a 1½-tablespoon or 1 tablespoon cookie scoop to scoop the cookie dough. Roll the dough into a ball. If you want to add sparkle, roll the dough ball in the coarse sanding sugar. Place the cookie dough balls 2 inches apart on the prepared baking sheet. Gently press a pecan half onto the center of the dough ball. If you wish, add a second pecan half to the 1½ tablespoon dough ball. 

For the 1½-tablespoon scoop, bake for 9 to 10 minutes. For the 1 tablespoon scoop, bake for 7 to 8 minutes. The cookie edges should look light golden brown. Allow the baked cookies to rest on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely. 

STEP TEN: For the caramel drizzle, add the caramel bits to a small microwave-safe bowl. Add 1½ tablespoons of water to the caramel bits. Heat in the microwave for 30-second intervals, stirring well after each interval until the caramel is smooth. Drizzle the melted caramel over the tops of the cookies once they are cooled. Allow the drizzle to harden before serving. 

How To Serve

These buttery cookies make the perfect addition to your cookie jar for an afternoon or evening snack. Serve them with a cold glass of milk, Wendy’s Frosty, or a warm mug of homemade hot chocolate.

We also love these fluffernutter cookies and Twix cookies for a sweet treat.

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Storage

ON THE COUNTER: Store any leftovers in an airtight container at room temperature for up to 3 days. 

IN THE FREEZER: You can also freeze the unbaked butter pecan cookie dough balls for up to 2 months. Place all of the dough balls onto a lined baking sheet. Wrap the entire baking sheet with plastic wrap and then in a layer of aluminum foil. Allow the dough balls to thaw overnight in the refrigerator before baking as instructed.

These melt-in-your-mouth delicacies feature brown sugar and pecans with soft and chewy centers. We guarantee after one bite, you won’t be able to resist these delicious brown butter pecan cookies.

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Butter Pecan Cookies

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These butter pecan cookies are an irresistible mix of crunchy pecans, creamy butter, and sweet brown sugar, all wrapped in a single, soft, and chewy treat.

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 3 hours hours 48 minutes minutes

Servings 36

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Ingredients

  

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Toasted Pecans

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

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
• 42 pecan halves, for garnish
• 1 cup caramel bits
• 2 tablespoons water
• Coarse sanding sugar, optional garnish
• Coarse sea salt, optional garnish

Instructions

 

• Line an 8×8 baking dish with parchment paper. Add the 3 tablespoons of butter to a 10-inch skillet over medium heat and melt the butter. Add the 1⅔ cups chopped pecans to the butter. Stir continuously for 1 to 1½ minutes until the pecan pieces are completely coated and release a warm, nutty aroma. Transfer the toasted pecans to the lined baking dish.
• You will need a medium-sized heatproof bowl to pour the browned butter into. Add the 1 cup of butter to a light-colored skillet over medium-high heat, stirring often. (I do not recommend using a nonstick or dark-colored skillet, you will need to be able to see the change in color to avoid burning the butter). Once the butter begins to foam and the milk solids are separating, the solids at the bottom of the pan will turn a golden brown and will smell nutty. Remove the skillet from the heat and pour it into a heatproof bowl. Do not leave the browned butter in the skillet, it will continue to cook and will burn. Allow the butter to cool completely.
• Add the flour, cornstarch, baking powder, and baking soda to a medium-sized bowl. Whisk to combine. Set it aside.
• Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat together the completely cooled brown butter, dark brown sugar, granulated sugar, and pure vanilla extract for 2 to 3 minutes until completely incorporated.
• Lower the mixer speed to medium-low. Add the eggs one at a time, beating well after each egg.
• Add ½ of the flour mixture at a time, mixing just until incorporated.
• Add in the toasted pecan pieces and mix just until well combined. Cover and chill in the refrigerator for 3 hours. You can also chill the dough overnight.
• Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and set aside.
• Depending on which size cookie you want, use either a 1½ tablespoons or 1 tablespoon cookie scoop to scoop the cookie dough. Roll the dough into a ball. If you want to add sparkle, roll the dough ball in the coarse sanding sugar. Place the dough balls 2 inches apart on the prepared baking sheet. Gently press a pecan half onto the center of the dough ball. If you choose the 1½-tablespoon scoop, bake for 9 to 10 minutes. If you choose the 1 tablespoon scoop, bake for 7 to 8 minutes. The cookie edges should look light golden brown. Allow the cookies to rest on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack to cool completely.
• For the caramel drizzle, add the caramel bits to a small microwave-safe bowl. Add 1½ tablespoons of water to the caramel bits. Heat in the microwave for 30-second intervals, stirring well after each interval until the caramel is smooth. Drizzle the melted caramel over the tops of the cooled cookies. Allow the drizzle to harden before serving.

Notes

• You can also toast the pecans in the oven for 5 to 7 minutes at 350°F. You can also toast the pecans on the stovetop without the butter.
• We do not recommend using a nonstick or dark-colored skillet; you will need to be able to see the change in color to avoid burning the butter.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

Nutrition

Calories: 203kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 86mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 210IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg

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