Ingredients

3 tablespoons salted sweet cream butter

1⅔ cups chopped pecans

1 cup salted sweet cream butter

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 (garnish)

1 cup caramel bits

2 tablespoons water

Coarse sanding sugar (optional garnish)

Coarse sea salt (optional garnish)

Instructions

Step 1: Line an 8×8 baking dish with parchment paper. Melt 3 tablespoons of butter in a 10-inch skillet over medium heat. Add the chopped pecans and stir continuously for 1 to 1½ minutes until they are fully coated and aromatic. Transfer the toasted pecans to the parchment-lined dish to cool.

Step 2: In a light-colored skillet over medium-high heat, melt 1 cup of butter, stirring often. Watch carefully as it foams and the milk solids separate and turn golden brown with a nutty aroma. Remove from heat and pour the browned butter into a medium heatproof bowl to cool completely.

Step 3: In a medium bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Set aside.

Step 4: Using a stand mixer or hand mixer on medium-high speed, beat the cooled browned butter with the dark brown sugar, granulated sugar, and vanilla extract for 2 to 3 minutes until smooth and incorporated.

Step 5: Reduce the mixer speed to medium-low and add eggs one at a time, beating well after each addition.

Step 6: Gradually add half of the flour mixture and mix until just combined, then add the remaining flour mixture and mix until incorporated.

Step 7: Fold in the toasted pecans gently. Cover the dough and chill in the refrigerator for at least 3 hours or overnight for best results.

Step 8: Preheat your oven to 375°F. Line two baking sheets with parchment paper.

Step 9: Scoop the dough into balls using a 1½-tablespoon or 1-tablespoon cookie scoop, depending on your preferred cookie size. Optionally, roll each dough ball in coarse sanding sugar for a sparkling finish. Place balls 2 inches apart on the baking sheets. Press a pecan half gently onto the center of each. Bake larger cookies for 9–10 minutes and smaller ones for 7–8 minutes, until edges are lightly golden. Let cookies rest on baking sheets for 2–3 minutes before transferring to cooling racks.

Step 10: To make the caramel drizzle, combine caramel bits and 1½ tablespoons water in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth. Drizzle over cooled cookies and allow to harden before serving.

Tips & Variations

Use a light-colored skillet for browning butter to better observe color change and avoid burning.

Chilling the dough overnight enhances flavor and helps the cookies keep their shape during baking.

For an extra touch, sprinkle coarse sea salt over the caramel drizzle to balance sweetness.

Swap caramel bits for chocolate chips if you prefer a chocolate twist.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter, but you may want to add a pinch of salt to the dough to maintain the balanced flavor.

Do I have to use caramel bits for the drizzle?

No, the caramel drizzle is optional. You can skip it or substitute with melted chocolate or a simple powdered sugar glaze.