My Butter Pecan Cookies incorporate actual buttered pecans, nutty browned butter, and brown sugar — making an incredible cookie that hits all the right notes.
- 1 1/2 cups pecans, toasted finely chopped
- 2 1/4 cups all-purpose flour
- 2 1/2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 cup butter, at room temperature
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 30 whole pecans, toasted for garnish, optional
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In a large bowl combine the flour, cornstarch, salt, cinnamon, and baking soda, set aside.
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Next brown the butter by melting it in a small pot over medium heat. Cook the butter until its golden brown and smells nutty. Remove from heat a transfer to a large bowl.
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Add the sugar to the warm browned butter and mix until well combined.
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Add in the vanilla and the eggs one at a time mixing fully between each addition.
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After the eggs are combined, fold in the dry ingredients followed by the buttered pecans, being careful not to over-mix.
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Chill the dough for 4 hours to overnight.
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When ready to bake pre-heat the oven to 375°F (190°C) and line 2 cookies sheets with parchment paper.
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Scoop the dough into 2 tablespoon sized balls then arrange on the cookies sheets about 2 inches apart. Press a whole pecan into the top of each ball.
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Bake the cookies for 10-12 minutes or until lightly golden brown but still soft in the center.
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Allow the cookies to cool slightly before transferring to a wire rack to cool completely.
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Cover and store the cookies at room temperature in an airtight container for up to 3 days.