Butter Pecan Cookies

Butter Pecan Cookies

Butter pecan has been a top flavor in my household for a long time. Whenever my parents go to get ice cream I already know what’s on the menu. For my dad, a butter pecan shake with the pecans barely ground up. For my mom, a pint of butter pecan ice cream. There’s just something about buttered pecans that you just can’t get enough of. That good ole buttered pecan flavor is the inspiration behind these Butter Pecan Cookies that I’m sharing with you today.

Butter Pecan Cookies

Browned butter. Cinnamon. Toasted pecans. Those are the main ingredients that make these cookies as delicious and packed with flavor as they are. They were definitely a hit with my parents. One thing that I really like about these cookies is how fluffy and soft they are. They have a thickness to them that I and everyone else seemed to really enjoy. What really makes these cookies amazing, in my opinion, are the browned butter. Browned butter enhances any baked good. It just seems to really bring out all of the flavors. Talk about a party in your mouth. I hope give these cookies a try and love them as much as we did. I’ll definitely be making these again soon!

Note: For these Butter Pecan Cookies the dough will have to chill. I suggest making it the night before you plan on baking these. I tried it this way and they came out perfect!

Butter Pecan Cookies

Butter Pecan Cookies

Butter Pecan Cookies

Thick and chewy butter pecan cookies made with browned butter, a hint of cinnamon and toasted pecans. Crazy delicious!

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


For the Buttered Pecans

  • 1 cup chopped pecans
  • 1 stick unsalted butter
  • 1/4 cup dark brown sugar

For the Butter Pecan Cookies

  • 2 1/4 cups all-purpose flour
  • 2 tablesppon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 sticks unsalted butter, browned
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs (room temperature)
  • 16 pecan halves (for decoration)


For the Buttered Pecans

  1. In a medium saucepan melt the butter until butter is sizzling, about 5 minutes. Add chopped pecans and 1/4 cup of brown sugar. Decrease heat to low and let simmer while you assemble the rest of the cookie dough

For the Butter Pecan Cookies

  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper

  2. In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda. Whisk until combined. 

  3. Melt butter in a skillet over medium heat. Continue to cook, stirring occasionally until butter is golden brown and has a nutty smell. (I compare this smell to popcorn.) 

  4. Remove pan from heat and pour butter into the bowl of a stand mixer. Add in both sugars and mix well with the whisk attachment until combined. 

  5. Add in vanilla. Beat in eggs, one at a time, beating until just combined. 

  6. Add flour mixture a third at a time mixing well in between each addition. Add in buttered pecan mixture.

  7. Cover bowl and refrigerate for AT LEAST 2 hours. (As mentioned above I like to leave mine in the fridge overnight, but 2 hours is ok too.) Leave dough out and let it sit at room temperature until the dough is scoopable 

  8. Using a cookie dough scooper, or your hands, scoop a reasonable amount of cookie dough and form it into a ball, leaving enough room in between each cookie dough round for the cookies to spread

  9. Firmly press a pecan half on each cookie dough round

  10. Allow cookies to bake for 9-12 minutes or until edges set and the center is still nice and soft. Allow cookies to cool on a cooling rack for about 10 minutes

Recipe Notes

These are also yummy sprinkled with a little bit of salt on top. If salty/sweet is your thing give it a try!


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