Description
Delight in the rich, nutty flavor of these Butter Pecan Cookies featuring toasted pecans, luscious brown butter, and sweet caramel bits. The combination of browned butter and crunchy pecans creates a buttery, caramelized depth with a tender yet slightly crisp cookie texture. Perfect for enjoying with a glass of milk or as an indulgent treat during any time of the day.
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
Garnishes
- 42 pecan halves
- Coarse sanding sugar (optional)
- Coarse sea salt (optional)
Instructions
- Toast Pecans: In a skillet over medium heat, melt 3 tablespoons of salted sweet cream butter. Add 1⅔ cups of chopped pecans and cook, stirring frequently, until they are fragrant and lightly toasted, about 4-5 minutes. Remove from heat and set aside to cool.
- Make Brown Butter: In a separate saucepan, melt 1 cup salted sweet cream butter over medium heat. Continue cooking the butter, swirling the pan occasionally, until it turns a deep golden brown and emits a nutty aroma, approximately 5-7 minutes. Pour the brown butter into a heat-safe bowl to cool slightly.
- Combine Dry Ingredients: In a large bowl, whisk together 2½ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, and ½ teaspoon baking soda. Set aside.
- Mix Sugars and Wet Ingredients: In another large mixing bowl, combine 1¼ cups dark brown sugar and ½ cup granulated sugar. Add the cooled brown butter and whisk until fully incorporated. Mix in 2 teaspoons pure vanilla extract and 2 extra-large eggs, one at a time, beating well after each addition.
- Add Toasted Pecans and Caramel Bits: Fold the toasted pecans into the wet mixture along with 1 cup caramel bits. Gradually incorporate the dry ingredients, mixing until just combined to form a cookie dough.
- Prepare Baking Sheet and Garnish: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop dough onto sheets, spacing them about 2 inches apart. Place a pecan half on top of each cookie, pressing gently. Sprinkle optional coarse sanding sugar and coarse sea salt if desired.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until edges are golden and centers are set but still soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best flavor, use fresh pecans and high-quality brown butter.
- Allow the brown butter to cool before mixing with eggs to prevent curdling.
- Chilling the dough for 30 minutes before baking can improve texture and reduce spreading.
- Caramel bits add a delightful chewy sweetness; you can substitute with toffee bits if preferred.
- Optional garnishes of sanding sugar and sea salt enhance texture and contrast flavors.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: Butter Pecan Cookies, Brown Butter Cookies, Toasted Pecans, Caramel Cookies, Homemade Cookies, Sweet Treats