Butter Pecan Cookies
My Butter Pecan Cookies boast caramelized notes of browned butter, the delicate crunch of toasted pecans, and a lightly crisp, chewy, melt-in-your-mouth texture that’s downright crave-worthy.
Servings 18 cookies
Calories 163kcal
Equipment
- Mixing Bowls
- Skillet
- Large baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- ½ cup plus 2 tablespoons unsalted butter (141g)
- ⅔ cup chopped pecans (80g)
- ½ cup packed light brown sugar (110g)
- ¼ cup granulated sugar (50g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
Instructions
- In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped pecans and cook until toasted, 5 to 8 minutes, stirring occasionally. Transfer the buttered pecans to a small bowl and let cool.
- In the same small skillet, heat the remaining ½ cup butter over medium-high heat. Cook until butter foams and browns, 6 to 8 minutes. Immediately transfer to a large mixing bowl and let cool for a few minutes.
- Whisk the sugars into the browned butter. Whisk in the egg and vanilla until very well combined, about 1 minute.
- In a medium mixing bowl, whisk together flour, baking soda, cornstarch, and salt. Fold the flour mixture into the butter mixture, mixing just until the last streaks of flour disappear. Stir in the buttered pecans until evenly dispersed. Cover and chill until dough is firm, about 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop the chilled dough into 1½ tablespoon-sized balls and roll into smooth balls between your palms. If desired, you can roll the balls in extra granulated sugar and press a pecan half in the center. Place on the baking sheets 2 inches apart.
- Bake for 8 to 10 minutes or until the tops appear dry and the edges are lightly golden brown. Let cool slightly on the pan, then transfer to a wire rack to cool completely.
Notes
- Use smell as a doneness indicator. Keep a close eye (and your nose!) on the buttered pecans to prevent them from burning. They’re done when they smell nutty, and the once-white exposed edges of the nut pieces have turned golden brown.
- Use a spring-loaded cookie scoop for even portioning. Ever wonder how bakeries end up getting perfectly-sized cookies? It’s not magic; it’s a simple kitchen tool! Using a cookie scoop or small ice cream scoop ensures each dough ball is the same size, baking up an even batch of cookies. Plus, they’re fun to use!
- Freeze some cookie dough balls for cookies on demand. Next time your sweet tooth comes calling, just pop a few dough balls in the oven. (Note: you may need to add an extra 1-3 minutes onto the cook time if you bake directly from frozen.)
- Add other mix-ins! Add 1 cup of mini chocolate chips, dried cranberries or cherries, or another favorite cookie mix-in for a riff on the classic flavor.
Nutrition
Calories: 163kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 102mg | Potassium: 42mg | Fiber: 1g | Sugar: 9g | Vitamin A: 213IU | Vitamin C: 0.04mg | Calcium: 13mg | Iron: 1mg