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Butter Pecan Cookies Recipe

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★★★★★

4.5 from 127 reviews

These Butter Pecan Cookies feature a rich, nutty flavor from toasted pecans and brown butter, complemented by a delicate caramel drizzle. With a tender texture and a crunchy pecan topping, these cookies are a delightful treat perfect for any occasion.

Ingredients

Scale

For the Toasted Pecans

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

For the Cookie Dough

  • 1 cup salted sweet cream butter (for browning)
  • 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)
  • Toasted 1⅔ cups chopped pecans (from above)

For Garnish and Drizzle

  • 42 pecan halves (garnish)
  • 1 cup caramel bits
  • 2 tablespoons water (divided; 1½ tablespoons for caramel drizzle)
  • Coarse sanding sugar (optional garnish)
  • Coarse sea salt (optional garnish)

Instructions

  1. Toast Pecans: Line an 8×8 baking dish with parchment paper. In a 10-inch skillet over medium heat, melt 3 tablespoons of butter. Add 1⅔ cups chopped pecans and stir continuously for 1-1½ minutes until pecans are fully coated and emit a warm, nutty aroma. Transfer toasted pecans to the prepared dish to cool.
  2. Brown the Butter: In a light-colored skillet over medium-high heat, add 1 cup butter, stirring often. When butter foams and milk solids separate, watch for the solids to turn golden brown and smell nutty. Remove from heat immediately and pour into a heatproof bowl. Let cool completely to avoid burning.
  3. Mix Dry Ingredients: Whisk together flour, cornstarch, baking powder, and baking soda in a medium bowl. Set aside.
  4. Cream Sugars and Browned Butter: Using a stand mixer or handheld mixer on medium-high, beat cooled browned butter, dark brown sugar, granulated sugar, and vanilla extract for 2-3 minutes until fully incorporated and creamy.
  5. Add Eggs: Reduce mixer speed to medium-low and add eggs one at a time, beating well after each addition.
  6. Add Dry Ingredients and Pecans: Gradually add half of the flour mixture, mixing just until combined. Repeat with the remaining flour mixture. Fold in the toasted pecans just until evenly incorporated.
  7. Chill Dough: Cover dough and refrigerate for at least 3 hours or overnight to firm up.
  8. Prepare Oven and Baking Sheets: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  9. Shape and Bake Cookies: Use a 1½ tablespoon or 1 tablespoon cookie scoop to portion dough. Roll each scoop into a ball. Optionally roll balls in coarse sanding sugar for sparkle. Place dough balls 2 inches apart on prepared sheets. Press a pecan half gently on top of each ball. Bake larger cookies (1½ tablespoon) for 9-10 minutes; smaller cookies (1 tablespoon) for 7-8 minutes, until edges are light golden. Let cookies rest on baking sheet 2-3 minutes before transferring to cooling racks.
  10. Make Caramel Drizzle: In a small microwave-safe bowl, combine caramel bits and 1½ tablespoons water. Heat in 30-second intervals, stirring after each, until smooth. Drizzle over cooled cookies and allow to harden before serving.

Notes

  • Use a light-colored skillet for browning butter to better monitor color and prevent burning.
  • Chilling the dough overnight enhances flavor and improves texture.
  • Coarse sanding sugar adds a decorative sparkle but is optional.
  • Store cookies in an airtight container at room temperature for up to one week.
  • Allow caramel drizzle to harden fully before stacking or storing cookies to prevent sticking.

Keywords: butter pecan cookies, brown butter cookies, pecan cookies, caramel drizzle cookies, homemade cookies, toasted pecans

Find it online: https://thefoodrecipe.com/butter-pecan-cookies-recipe-2/