Butter Pecan Cookies That Delight
Tender, nutty cookies loaded with toasty pecans and rich brown-butter flavor. Crisp edges, soft centers, pure comfort.
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Servings:
Ingredients
Main Ingredients
- 1.25 cup pecans, chopped and lightly toasted
- 0.75 cup unsalted butter, browned and cooled measure after browning
- 0.75 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 1.75 oz beaten egg
- 2 tsp pure vanilla extract
- 2.1 cup all-purpose flour
- 1 tsp cornstarch
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 0.25 tsp ground cinnamon optional, adds warmth
- 2 tbsp coarse sugar for rolling, optional
Instructions
Preparation Steps
- Brown the butter in a saucepan over medium heat until it smells nutty and turns amber. Cool 10 minutes.
- Heat oven to 350°F. Line two baking sheets with parchment.
- Toast the chopped pecans in a dry skillet over medium heat until fragrant, 3–4 minutes. Let cool.
- Whisk flour, cornstarch, baking soda, salt, and cinnamon in a bowl.
- Stir browned butter, brown sugar, and granulated sugar until smooth and glossy.
- Whisk in the egg and vanilla until fully combined.
- Fold the dry ingredients into the butter mixture just until a soft dough forms.
- Stir in the toasted pecans. If the dough feels warm, chill 10 minutes.
- Scoop 1½-tablespoon portions. Roll in coarse sugar if using. Space 2 inches apart on sheets.
- Bake 10–12 minutes until edges set and centers look slightly soft. Cool 5 minutes, then move to a rack.
Notes
Variation: Add a pinch of flaky sea salt on the warm cookies for a sweet-salty finish, or swap 1/4 cup pecans for mini chocolate chips. Storage: Keep in an airtight container at room temperature for 4–5 days, or freeze baked cookies up to 2 months.
This recipe is an original creation inspired by classic Butter Pecan Cookies That Delight flavors. All ingredient ratios and instructions are independently developed.