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Butter Pecan Cookies Recipe
Ben Carraoli

Butter Pecan Cookies Recipe

I recently tried making these butter pecan cookies, and I have to tell you—they completely won me over! From the moment I melted the butter to the smell of toasted pecans in the kitchen, I knew this recipe was something special. Each cookie comes out thick, chewy, and packed with nutty, buttery flavor.
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Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • pecans – Toasted in butter for deep nutty flavor. Make sure your pecans are fresh; stale nuts can taste bitter.
  • unsalted butter – Browning the butter enhances the flavor with a caramel-like richness.
  • light brown sugar – Adds moisture and a subtle caramel flavor that complements the nuts.
  • granulated sugar – Helps balance sweetness and provides a slightly crisp texture.
  • large eggs – Bring structure to the cookies and help bind the ingredients.
  • vanilla extract – Enhances all the flavors making each bite more aromatic.
  • all-purpose flour – Provides the base for chewy yet tender cookies.
  • cornstarch – Keeps the cookies soft in the center and prevents toughness.
  • baking soda – Helps cookies rise slightly and spread evenly.
  • cinnamon – Adds a warm cozy note that pairs beautifully with pecans.
  • salt – Balances the sweetness and enhances all flavors.

Method
 

  1. Start by melting butter in a pan and tossing in the pecans. Toast them until golden and fragrant, which usually takes about 5 minutes. Stir constantly to avoid burning and set aside to cool.
  2. Melt the butter in a saucepan over medium heat until it turns golden brown with a nutty aroma. Scrape all the browned bits into a bowl—this is where most of the flavor comes from. Allow it to cool slightly before mixing with other ingredients.
  3. In a large bowl, combine brown and granulated sugar with the browned butter using an electric mixer. Beat in eggs and vanilla extract until smooth. Gradually fold in flour, cornstarch, baking soda, cinnamon, and salt. Finally, fold in the toasted pecans.
  4. Refrigerate the dough for at least 4 hours to help the cookies hold their shape. If you’re in a hurry, you can scoop and freeze dough balls until ready to bake.
  5. Preheat oven to 375°F. Scoop dough onto a parchment-lined baking sheet. Press a pecan on top of each cookie if desired. Bake for 10–12 minutes, until edges are golden and centers are soft. Let cool slightly before transferring to a wire rack.

Notes

  • I always use fresh pecans because stale nuts can ruin the flavor.
  • Browning the butter is a game-changer; it gives the cookies a rich, caramel-like taste.
  • I let the dough chill longer for thicker, chewier cookies.
  • Using a large cookie scoop ensures each cookie is perfectly sized and bakes evenly.
  • Don’t overbake! I check them at 10 minutes; they firm up as they cool.