Thick, chewy, and insanely delicious Butter Pecan Cookies! And they're freezer friendly, too!

Butter Pecan Cookies





Yield 16 large cookies

Thick and chewy Butter Pecan Cookies... made with brown butter! YUM.


For the Buttered Pecans:

1 and 1/2 cups pecan halves, finely chopped

1 and 1/2 tablespoons unsalted butter

For the Butter Pecan Cookies:

2 and 1/4 cups all-purpose flour

2 and 1/2 tablespoons cornstarch

1 teaspoon salt

1 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


For the Buttered Pecans:

For the Butter Pecan Cookies:

To Bake:


  • Cookies will stay "fresh" for 3 days when stored in an airtight container.
  • Cookie dough will keep in the fridge for 48 hours. Alternatively, you may scoop and freeze the cookie dough for up to 2 months. You will need to add an extra minute or two to the bake time if baking frozen dough.
  • You can make smaller sized cookies, but you'll need to decrease the bake time by a minute or two.
  • For decoration, you may sprinkle granulated sugar on the cookies right when they come out of the oven.

Courses Dessert

Cuisine American

Recipe by Baker by Nature at