Name: Butter Pecan Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 3 tablespoons salted sweet cream butter; 1⅔ cups chopped pecans; 1 cup salted sweet cream butter (for browning); 42 pecan halves (garnish); 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); 1 cup caramel bits; 2 tablespoons water; Coarse sanding sugar (optional garnish); Coarse sea salt (optional garnish)

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 (for 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. In a 10-inch skillet over medium heat, melt 3 tablespoons of butter. Add 1⅔ cups chopped pecans and stir continuously for 1 to 1½ minutes until pecans are coated and aromatic. Transfer pecans to the lined baking dish to cool.

Step 2: In a light-colored skillet over medium-high heat, melt 1 cup butter, stirring often. When it foams and milk solids separate, watch for them to turn golden brown and smell nutty. Remove from heat immediately and pour into a heatproof bowl to cool completely.

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

Step 4: Using a mixer on medium-high speed, beat cooled browned butter, dark brown sugar, granulated sugar, and vanilla extract for 2-3 minutes until smooth and combined.

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

Step 6: Add flour mixture in two parts, mixing just until combined after each addition.

Step 7: Gently fold in toasted pecans. Cover the dough and chill in the refrigerator for 3 hours or overnight.

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

Step 9: Use a 1½ tablespoon or 1 tablespoon cookie scoop to portion dough. Roll each into a ball and optionally roll in coarse sanding sugar for sparkle. Place 2 inches apart on baking sheets. Press a pecan half onto each ball. Bake 9-10 minutes for larger cookies, 7-8 minutes for smaller, until edges are light golden. Let rest on sheets 2-3 minutes before cooling on rack.

Step 10: For caramel drizzle, combine caramel bits and 1½ tablespoons water in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth. Drizzle over cooled cookies and let harden before serving.

Tips & Variations

Use a light-colored skillet when browning butter to easily monitor the color and prevent burning.

Chill dough overnight for deeper flavor and better texture.

For a salty-sweet twist, sprinkle coarse sea salt over the caramel drizzle.

Substitute caramel bits with chocolate chips for a different flavor profile.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter but reduce or omit any additional salt to avoid over-salting the cookies.

Is it necessary to brown the butter?

Browning the butter adds a rich, nutty depth of flavor that enhances these cookies, but if you’re short on time, you can use melted butter without browning—just expect a milder taste.