Butter Pecan Cookies

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5 from 2 votes

Browned Butter Pecan Cookies are packed with rich buttery flavor and crunchy toasted pecan on top!

Prep Time20

Cook Time8

Rest and Chill Time3 20

Total Time3 48

Course: Dessert

Cuisine: American

Servings: 1½ tablespoon size cookies - or - 42 - 1 tablespoon size cookies

Calories: 202kcal

Author: Jennifer Fishkind

Ingredients

Toasted Pecans

3 tablespoons salted sweet cream butter
1⅔ cups chopped pecans

Brown Butter

1 cup salted sweet cream butter

Cookie Dough

2½ cups all-purpose flour spooned and leveled
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
1¼ cups dark brown sugar tightly packed
½ cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs room temperature
42 pecan halves garnish
1 cup caramel bits
2 tablespoons water
Coarse sanding sugar optional garnish
Coarse sea salt optional garnish

Instructions

Line an 8x8 baking dish with parchment paper. Add the 3 tablespoons of butter to a 10-inch skillet over medium heat and melt the butter. Add the 1⅔ cups chopped pecans to the butter. Stir continuously for 1-1½ minutes until the pecan pieces are completely coated and release a warm, nutty aroma. Transfer the toasted pecans to the lined baking dish.
3 tablespoons salted sweet cream butter, 1⅔ cups chopped pecans
You will need a medium-sized heatproof bowl to pour the browned butter into. Add the 1 cup of butter to a light-colored skillet over medium-high heat, stirring often. (I do not recommend using a nonstick or dark-colored skillet, you will need to be able to see the change in color to avoid burning the butter) Once the butter begins to foam and the milk solids are separating, the solids at the bottom of the pan will turn a golden brown and will smell nutty. Remove the skillet from the heat and pour it into a heatproof bowl. Do not leave the browned butter in the skillet, it will continue to cook and will burn. Allow the butter to cool completely.
1 cup salted sweet cream butter
Add the flour, cornstarch, baking powder, and baking soda to a medium-sized bowl. Whisk to combine. Set it aside.
2½ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda
Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat together the completely cooled brown butter, dark brown sugar, granulated sugar, and pure vanilla extract for 2-3 minutes until completely incorporated.
1¼ cups dark brown sugar, ½ cup granulated sugar, 2 teaspoons pure vanilla extract
Lower the mixer speed to medium-low. Add the eggs one at a time, beating well after each egg.
2 extra-large eggs
Add ½ of the flour mixture at a time, mixing just until incorporated.
Add in the toasted pecan pieces and mix just until well combined. Cover and chill in the refrigerator for 3 hours. (You can chill the dough overnight)
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and set aside.
Depending on which size cookie you want, use either a 1½ tablespoons or 1 tablespoon cookie scoop to scoop the cookie dough. Roll the dough into a ball. If you want to add sparkle, roll the dough ball in the coarse sanding sugar. Place the dough balls 2 inches apart on the prepared baking sheet. Gently press a pecan half onto the center of the dough ball. If you choose the 1½-tablespoon scoop, bake for 9-10 minutes. If you choose the 1 tablespoon scoop, bake for 7-8 minutes. The cookie edges should look light golden brown. Allow the cookies to rest on the baking sheet for 2-3 minutes before transferring them to a cooling rack to cool completely.
42 pecan halves
For the caramel drizzle, add the caramel bits to a small microwave-safe bowl. Add 1½ tablespoons of water to the caramel bits. Heat in the microwave for 30-second intervals, stirring well after each interval until the caramel is smooth. Drizzle the melted caramel over the tops of the cooled cookies. Allow the drizzle to harden before serving.
1 cup caramel bits, 2 tablespoons water

Notes

Servings: 36 - 1 ½ tablespoon size cookies - or - 42 - 1 tablespoon size cookies

Storage:

To Store: Store any leftovers in an airtight container at room temperature for up to 3 days.
To Freeze: You can freeze the unbaked dough balls for up to 2 months. Baked cookies can be frozen if well wrapped and placed in an airtight, freezer safe container or bag, for up to 2 months. Let the cookies defrost completely before serving.

Tips:

Don’t brown your butter over high heat! It may seem like it takes too long to brown the butter over medium or medium low heat but it is better to take your time than to burn your butter. Burnt butter does not taste nearly as delicious as brown butter. Be patient and use a medium low or medium heat.
Keep stirring while browning the butter. Once the butter has melted it will start to foam slightly and it may make it difficult for you to see if the butter has browned or not. By stirring the melted butter you will be able to see when the color has changed and avoid burning your butter. It will also even out the temperature so that you don’t burn the bottom of the butter before the rest has browned.
Pay attention to the smell of your butter while you are cooking it. Browned butter smells buttery and nutty and very different from regular butter. However, you will notice if it starts to burn because it will begin to smell bitter. Once it smells nutty and has brown bits on the bottom with a golden color to the liquid, it is browned and should be removed from the heat.
Use a spatula to scrape out ALL of the browned butter. The most flavorful part of the brown butter is the browned milk solids which tend to settle at the bottom of the pan. If you just pour the butter into a bowl you will miss out on all those delicious little solids. Be sure to scrape out your pan (carefully! It will be hot!) and get all of that flavor in your cookies.

Nutrition