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

Butter Pecan Cookies

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Cook

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Total

Yield 16 large cookies

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

Ingredients

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

Instructions

For the Buttered Pecans:

For the Butter Pecan Cookies:

To Bake:

Notes

  • 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 https://bakerbynature.com/butter-pecan-cookies/