Thick, chewy, and insanely delicious Butter Pecan Cookies! Made with brown butter, brown sugar, and plenty of toasted butter pecans, these cookies are so flavorful. A must bake cookie recipe for the holiday season!
Butter Pecan Cookies
Do you follow me on Instagram? If yes, you may have seen me make this recipe on Instastories last week. I posted a couple of pictures of these pecan cookies when they came out of the oven and within just a few hours I had over 100 requests for the recipe! So while I wasn’t planning on posting these until Fall, I decided to shuffle around my editorial calendar and share them with you today. Because I love giving you what you want! And according to my inbox… you definitely want these butter pecan cookies!
So bust out your baking sheet and let’s get baking!
As I mentioned earlier, I was originally planning on sharing these cookies with you in October… when my first book is released! I’ll be sharing 5 recipes from the book with you, so that you can get a sneak peak and see if it’s right for you. Of course this recipe will be in the book, along with chapters and chapters more! I’m pouring my heart and soul into this project. And I’m really excited to share more details about it with you soon.
But for now, let’s focus on these cookies. Because they’re incredible! Each bite is super chewy, perfectly crunchy, and so flavorful. The flavor comes from brown butter, a pinch of cinnamon, and plenty of toasted pecans. Pecans toasted in BUTTER, that is.
Butter Pecan Cookies
Ingredients
1 ½ (175 g) heaping cups pecan halves
1 cup (226 g) unsalted butter melted and cooled until no longer warm
1 ¼ cup (250 g) dark brown sugar tightly packed
½ cup (100 g) granulated sugar
1 large egg + 1 egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
3 cups (375 g) all purpose flour**
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ cup (120 g) Heath Toffee bits optional, but recommended!
Flaky sea salt for sprinkling, optional
Instructions
Toast Pecans (optional)
Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
Cookie Dough
In a large bowl, combine melted butter and sugars. Stir well.
1 cup (226 g) unsalted butter,1 ¼ cup (250 g) dark brown sugar,½ cup (100 g) granulated sugar
Add eggs, egg yolk, and vanilla extract and stir until well-combined.
1 large egg + 1 egg yolk,1 ½ teaspoons vanilla extract
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
3 cups (375 g) all purpose flour**,1 teaspoon cornstarch,¾ teaspoon baking soda,½ teaspoon baking powder,¾ teaspoon salt
Gradually add flour mixture to wet ingredients until completely combined.
Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
1 ½ (175 g) heaping cups pecan halves,½ cup (120 g) Heath Toffee bits
Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2″ apart.
Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Sprinkle with sea salt while warm.
Allow cookies to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!