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Butter Pecan Cookies
5 from 39 votes

Butter Pecan Cookies

Butter Pecan Cookies feature browned butter dough blended with toasted pecans coated in butter and brown sugar. The dough is chilled for at least 3 hours before baking, which helps develop the rich, nutty flavors and tender texture. These cookies combine the deep nuttiness of browned butter and the crisp toasted pecans for a complex, buttery treat suitable for sharing or holiday baking.

Prep Time
3 hrs 30 mins
Cook Time
12 mins
Total Time
4 hrs 42 mins
Servings: 12 cookies
Calories: 460 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

Butter Pecans:
  • 1 1/2 cups pecans chopped
  • 1 1/2 tablespoons butter unsalted
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla
Butter Pecan Cookies:
  • 1 cup butter unsalted
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup granulated sugar white
  • 1 cup dark brown sugar packed
  • 2 egg at room temperature, large
  • 1 egg yolk
  • 2 teaspoons vanilla
  • 1/3 cup pecan halves

Instructions

Butter Pecans:
    Cup of Yum
  1. In a large skillet, sauté the chopped pecans, brown sugar, and butter for about 3-4 minutes, until lightly toasted. Set aside to cool, and stir in the vanilla.
Butter Pecan Cookies:
  1. Bring the butter to a boil, stirring frequently, in a skillet over medium-high heat. The solid particles at the bottom will turn golden brown. Immediately pour the mixture into a large mixing bowl and cool slightly for about 10 minutes.
  2. In another bowl, whisk together the flour, cornstarch, and baking soda.
  3. Whisk the sugars into the cooled, browned butter. Whisk in the vanilla, eggs, and egg yolk until well combined.
  4. Add dry ingredients into the butter bowl and stir until well combined.
  5. Stir in buttered pecans.
  6. Cover the mixture with plastic wrap, pressing the plastic down onto the dough's surface. Chill for at least 3 hours and up to 3 days.
  7. Before baking, let the dough sit at room temperature for about 30 minutes.
Bake:
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Roll dough into balls, about three tablespoons each, and place 2 inches apart onto the baking sheet.
  4. Bake on the middle rack until the edges are set and just beginning to turn golden brown, about 9-12 minutes. Remove from the oven and immediately press a pecan halve into the center of each cookie.
  5. Let rest on a baking sheet for 5 minutes, then transfer to a cooling rack.
  6. Store in an airtight container for up to 5 days.

Nutrition Information

Calories 460kcal (23%) Carbohydrates 47g (16%) Protein 5g (10%) Fat 30g (46%) Saturated Fat 12g (60%) Cholesterol 88mg (29%) Sodium 450mg (19%) Potassium 157mg (3%) Fiber 3g (12%) Sugar 28g (56%) Vitamin A 630IU (13%) Vitamin C 1mg (1%) Calcium 65mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 cookies

Amount Per Serving

Calories 460

% Daily Value*

Calories 460kcal 23%
Carbohydrates 47g 16%
Protein 5g 10%
Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 88mg 29%
Sodium 450mg 19%
Potassium 157mg 3%
Fiber 3g 12%
Sugar 28g 56%
Vitamin A 630IU 13%
Vitamin C 1mg 1%
Calcium 65mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.