Description
These Butter Pecan Cookies combine the rich, nutty flavor of toasted pecans with the deep, complex taste of brown butter for a perfectly soft, chewy cookie. Enhanced by a hint of caramel and finished with pecan halves and optional coarse sea salt, these cookies offer a delightful balance of sweet and buttery flavors with a satisfying crunch in every bite.
Ingredients
Scale
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
- 1 cup caramel bits
- 2 tablespoons water
Garnish
- 42 pecan halves
- Coarse sanding sugar (optional)
- Coarse sea salt (optional)
Instructions
- Toast the Pecans: In a skillet over medium heat, melt 3 tablespoons of the salted sweet cream butter. Add the chopped pecans and stir frequently until they are fragrant, toasted, and evenly coated with butter. Remove from heat and let cool.
- Make Brown Butter: In a separate saucepan, melt 1 cup salted sweet cream butter over medium heat. Continue cooking, swirling frequently, until the butter turns golden brown and develops a nutty aroma. Remove from heat and set aside to cool slightly.
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and baking soda until well combined. Set aside.
- Cream Sugars and Brown Butter: In a separate large mixing bowl, combine the dark brown sugar and granulated sugar with the warm brown butter. Mix until smooth and well incorporated.
- Add Wet Ingredients: Stir in the vanilla extract. Then add the eggs one at a time, mixing well after each addition, ensuring a smooth and creamy mixture.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, folding gently until just combined without overmixing. Fold in the toasted pecans and caramel bits evenly throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and to firm up the dough for easier handling.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Shape and Garnish Cookies: Scoop cookie dough onto the prepared baking sheets in rounded tablespoons. Press a pecan half gently onto the top of each cookie. Optionally, sprinkle coarse sanding sugar and a small pinch of coarse sea salt on top for added texture and flavor contrast.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown but the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy with a glass of milk or your preferred beverage.
Notes
- Use room temperature eggs for better emulsification and dough consistency.
- Chilling the dough helps prevent spreading and enhances flavor development.
- Brown butter adds a rich, nutty flavor that elevates the cookie taste dramatically.
- Coarse sea salt sprinkled on top balances the sweetness and enhances the caramel and pecan flavors.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, bake toward the lower end of the baking time range.
- Ensure precise measuring of flour by spooning and leveling for consistent texture.
Keywords: Butter Pecan Cookies, Brown Butter Cookies, Toasted Pecans, Homemade Cookies, Caramel Cookies, Soft Chewy Cookies, Nutty Cookies