Brown Butter Pecan Cookies

Butter Pecan Cookies are easy to make at home with just a few simple ingredients. Meltingly tender like traditional shortbread, these Butter Pecan Cookies require only a few steps and take just 15 minutes to bake!

I love butter pecan cookies! I love the way they melt in your mouth. I love the taste of pecans, and of course, the taste of butter. These cookies lasted about an hour here.

Tip for Making the Best Pecan Cookies
By the way, here’s a tip I learned over lunch with Bay Area pastry chef Shuna Fish Lydon of Eggbeater. Beat the butter first. Then, add sugar and beat them together. This is the way it is supposed to be done. (Thanks Shuna!)

Ingredients :

1 1/2 cups pecan halves, finely chopped
1 1/2 tablespoons unsalted butter
2 1/4 cups all-purpose flour
2 1/2 tablespoons cornstarch
1 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, melted until browned
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
16 pecan halves, for decoration, optional

How To Make it:

Melt 1 1/2 tablespoons butter in a skillet over medium heat. Stir in chopped pecans and cook until lightly toasted, for 4 to 5 minutes. Remove from heat and set aside.
In a large bowl whisk together flour, cornstarch, salt, cinnamon, and baking soda. Set aside.
Melt 2 sticks (8 ounces) butter in a skillet over medium heat; continue cooking, stirring occasionally, until golden brown.
Remove pan from heat and pour butter into a large, heatproof mixing bowl. Add sugars and whisk well to combine. Stir in vanilla. Beat in eggs, one at a time, until combined.
Fold in the flour, stirring until just combined.
Fold in the toasted buttered pecans.
Wrap dough in plastic wrap and refrigerate for at least 4 hours, and up to 2 days.
Preheat oven to 375F.
Line baking sheets with parchment paper.
Scoop 3 tablespoon sized rounds of dough onto the prepared sheet, leaving 2 inches in between each cookie for spreading. Sprinkle warm cookies with a little granulated sugar, if desired.
Firmly press a pecan half on top of each ball of cookie dough, bake in preheated oven for 9 minutes, or until edges are set and the center is still a little soft.
Allow cookies to cool on the pan for 15 minutes, then transfer to a cooling rack.

Add Comment