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Thick, Chewy & Crunchy Butter Pecan Cookies with Brown Butter Magic

Butter Pecan Cookies
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Thick and chewy butter pecan cookies made with rich browned butter and toasted pecans. These cookies are full of warm, nutty flavor and have the perfect balance of chewy center and crisp edges.

Ingredients

  • 1 1/4 cups pecan halves, finely chopped

  • 3 tablespoons unsalted butter (for toasting pecans)

  • 2 1/2 cups all-purpose flour

  • 1 tablespoon cornstarch

  • 3/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon baking soda

  • 2 sticks unsalted butter, browned

  • 1 cup dark brown sugar, packed

  • 1/2 cup granulated sugar

  • 1 tablespoon vanilla extract

  • 2 large eggs, at room temperature

  • 1 large egg yolk, at room temperature

  • 16 pecan halves, for decoration (optional)

Instructions

  1. Melt 3 tablespoons of butter in a skillet over medium heat. Add chopped pecans and cook for 4–5 minutes, stirring occasionally, until lightly toasted. Set aside to cool.
  2. In a large bowl, whisk together flour, cornstarch, salt, cinnamon, and baking soda. Set aside.
  3. In a saucepan, melt 2 sticks of butter over medium heat. Continue cooking until foamy and golden brown with a nutty aroma. Remove from heat and pour into a large mixing bowl, scraping all browned bits.
  4. Add both sugars to the brown butter and whisk to combine.
  5. Add vanilla extract, then beat in the eggs and egg yolk one at a time until just combined.
  6. Fold in the dry ingredients until just incorporated, then stir in the toasted pecans.
  7. Cover the dough and refrigerate for 4 hours.
  8. Preheat oven to 375°F. Line baking sheets with parchment paper.
  9. Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place 3 inches apart on the baking sheet. Optionally, press a pecan half on top of each dough ball.
  10. Bake for 11 minutes or until edges are set but centers are still soft. Remove from oven and, if needed, use a spatula to reshape cookies immediately.
  11. Sprinkle with granulated sugar while still warm. Let cookies cool on the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not skip chilling the dough; it helps cookies hold their shape.
  • Cookie dough can be frozen for up to 2 months; bake frozen dough with 1–2 extra minutes added.
  • To enhance presentation, press a pecan half on top before baking and sprinkle with sugar afterward.

Find it online: https://www.cookwithbenchi.com/butter-pecan-cookies/