Butter Pecan Cookies
Found these incredible butter pecan cookies last week when I was craving something different from my usual chocolate chip recipe. Made them three times since then (my family keeps requesting them!) and finally got them exactly how I want them – perfectly crispy edges, chewy centers, and that amazing brown butter flavor that makes everything better.
This Recipe Just Works
After testing a bunch of pecan cookie recipes, this one’s the clear winner. What makes it special is browning the butter first – it adds this deep, nutty flavor that regular butter just can’t match. Plus, toasting the pecans in butter beforehand makes them extra flavorful. The cookies turn out crispy on the outside but stay perfectly chewy in the middle.
The Key Ingredients You’ll Need
For the Buttered Pecans:
- 1¼ cups pecan halves (go for the freshest ones you can find)
- 3 tablespoons unsalted butter (trust me, unsalted works best here)
For the Cookie Dough:
- 2½ cups all-purpose flour
- 1 tablespoon cornstarch (this is my secret for extra tender cookies)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 2 sticks unsalted butter
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs plus 1 egg yolk (take them out early so they’re room temp)
- 1 tablespoon vanilla extract
Let’s Make These Cookies!
- First thing’s first – let’s toast those pecans. Melt your butter in a skillet over medium heat, toss in the chopped pecans, and stir them around for about 4-5 minutes. You’ll know they’re ready when your kitchen smells amazing and they’re golden brown. Set these aside.
- Now for the fun part – browning the butter! Melt both sticks in a saucepan over medium heat. Keep stirring and watch it carefully – it’ll foam up, then start turning golden. Once you see little brown specks at the bottom and it smells nutty (about 5-7 minutes), take it off the heat right away. Pour it into a bowl to cool.
The Method
CONTINUE READING ON THE NEXT PAGE 🥰💕
