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3.69 from 16 votes
Butter Pecan Cookies
Prep Time
30 mins
Total Time
40 mins

My Butter Pecan Cookies incorporate actual buttered pecans, nutty browned butter, and brown sugar — making an incredible cookie that hits all the right notes.

Course: Dessert
Cuisine: Dessert
Servings: 22 cookies
Author: Gemma Stafford
  • 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
  1. In a large bowl combine the flour, cornstarch, salt, cinnamon, and baking soda, set aside. 

  2. 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.

  3. Add the sugar to the warm browned butter and mix until well combined.

  4. Add in the vanilla and the eggs one at a time mixing fully between each addition. 

  5. After the eggs are combined, fold in the dry ingredients followed by the buttered pecans, being careful not to over-mix.

  6. Chill the dough for 4 hours to overnight. 

  7. When ready to bake pre-heat the oven to 375°F (190°C) and line 2 cookies sheets with parchment paper.

  8. 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.

  9. Bake the cookies for 10-12 minutes or until lightly golden brown but still soft in the center.

  10. Allow the cookies to cool slightly before transferring to a wire rack to cool completely.

  11. Cover and store the cookies at room temperature in an airtight container for up to 3 days.