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. Everyone loves this pecan cookies recipe!
How to make Brown Butter Pecan Cookies
You only need a handful of ingredients to make these cookies! Specifically,
you’ll need pecans, butter, eggs, vanilla, sugar, cinnamon, cornstarch, flour, baking soda, and salt. You’ll also need a large bowl, an electric mixer, and a baking sheet with parchment paper.
I suggest tasting your pecans to ensure they’re fresh. They should be golden in color when you purchase them. For optimal freshness, I suggest storing your pecans in an airtight container in the fridge – they’ll keep for 9 months, or up to 2 years in the freezer.
3/4 cup pecans, chopped
1/2 cup (1 stick, 112 g) unsalted butter, room temperature
1/3 cup (70 g) sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup (140 g) all-purpose flour
1 Make cookie dough: With an electric mixer, beat the butter for about a minute. Add 1/3 cup sugar and beat until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
2 Roll into balls: Separate dough into 12 pieces; squeeze dough to shape into balls. Place, 3 inches apart, on a baking sheet.
3 Gently flatten with the bottom of a glass (reshape sides if necessary).
4 Bake at 350°F (175°C) until golden brown, rotating sheet halfway through, about 15 minutes. Cool cookies on a wire rack.