Butter Pecan Cookies (Print Version)
Chewy Butter Pecan Cookies made with browned butter, toasted pecans, brown sugar, and a soft, buttery center.
# Ingredients:
For the buttered pecans
01 -
1 1/2 cups (165 g) pecan halves or pieces
02 -
1 tablespoon (14 g) unsalted butter
03 -
1 pinch fine salt
For the cookie dough
04 -
10 tablespoons (140 g) unsalted butter
05 -
3/4 cup (150 g) packed light brown sugar
06 -
1/4 cup (50 g) granulated sugar
07 -
1 large egg, room temperature
08 -
1 large egg yolk, room temperature
09 -
2 teaspoons pure vanilla extract
10 -
1 3/4 cups (210 g) all-purpose flour
11 -
1 tablespoon (8 g) cornstarch
12 -
1/2 teaspoon baking soda
13 -
1/2 teaspoon fine salt
14 -
22 pecan halves, for topping
15 -
Flaky salt, optional, for finishing
# Instructions:
01 -
Melt 1 tablespoon butter in a skillet over medium heat. Add the pecans and a pinch of salt, then cook for 3-4 minutes, stirring often, until fragrant. Cool completely, then roughly chop most of them.
02 -
Add 10 tablespoons butter to a light-colored saucepan over medium heat. Cook, stirring often, until it foams and the milk solids turn amber, about 4-6 minutes. Pour into a mixing bowl and cool for 10 minutes.
03 -
Stir the brown sugar and granulated sugar into the browned butter. Add the egg, egg yolk, and vanilla, then beat by hand for about 45 seconds until glossy.
04 -
Whisk the flour, cornstarch, baking soda, and salt in a separate bowl. Fold into the butter mixture until a few dry streaks remain, then fold in the chopped toasted pecans.
05 -
Let the dough rest at room temperature for 20 minutes so the flour hydrates and the browned butter firms slightly. Heat the oven to 350°F and line baking sheets with parchment.
06 -
Scoop 2-tablespoon portions onto the baking sheets, spacing them about 2 inches apart. Press one pecan half onto each dough ball and sprinkle lightly with flaky salt if using.
07 -
Bake for 10-12 minutes, until the edges are golden and the centers still look slightly soft. Cool on the pan for 5 minutes, then transfer to a wire rack.
# Notes:
01 -
Makes about 22 cookies with a 2-tablespoon scoop.
02 -
Let browned butter cool before adding eggs so they do not scramble.
03 -
For thicker cookies, chill scooped dough balls for 15 minutes before baking.