Irresistible Butter Pecan Cookies Recipe: Crunchy, Buttery, and Perfectly Sweet
Indulge in the ultimate treat with these Butter Pecan Cookies, a perfect blend of buttery richness, nutty crunch, and sweet perfection. This easy-to-follow recipe will guide you through creating cookies that are crispy on the edges, chewy in the center, and loaded with toasted pecans. Whether you’re baking for a special occasion or a cozy afternoon, these cookies are sure to impress!
Ingredients
For the Buttered Pecans:
- 1 and 1/4 cups pecan halves, finely chopped
- 3 tablespoons unsalted butter
For the Butter Pecan Cookies:
- 2 and 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 sticks (8 ounces) unsalted butter, melted until browned
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs plus 1 egg yolk, at room temperature
- 16 pecan halves, for decoration (optional)
Preparation
For the Buttered Pecans:
Melt butter in a large skillet over medium heat. Add chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
For the Butter Pecan Cookies:
In a large bowl, combine flour, cornstarch, salt, cinnamon, and baking soda. Whisk well to combine and set aside.
In a small pot, melt the butter over medium heat. Continue cooking, swirling the pot occasionally, until the butter becomes frothy and develops a rich golden color with brown bits at the bottom. It should have a nutty aroma. Remove from heat immediately and pour into a large mixing bowl.
Add both sugars to the bowl and whisk well to combine. Add vanilla extract and beat in eggs and egg yolk, one at a time, until just incorporated.
Using a rubber spatula, fold in the flour mixture until just combined. Fold in the buttered pecans.
Cover the bowl and refrigerate for 4 hours.
To Bake:
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Using a large cookie scoop, portion the dough into 3-tablespoon-sized balls and place them on the prepared baking sheets, leaving about 3 inches between each ball for spreading.
Press a pecan half firmly on top of each dough ball (optional).
Bake one sheet at a time for 10 to 11 minutes. If edges spread out, gently press them back in with a spatula after removing from the oven.
Sprinkle warm cookies with granulated sugar. Allow cookies to cool on the sheet for 5 minutes, then transfer to a cooling rack.
Enjoy your homemade Butter Pecan Cookies with a glass of milk or a cup of coffee!
