Butter Pecan Cookies with Toasted Pecans and Brown Sugar
These tender butter cookies feature toasted pecans that are baked with butter to intensify their rich, nutty flavor before being folded into a brown sugar cookie dough. The combination of white and brown sugar creates cookies with crispy edges and chewy centers, while the toasted pecans add delightful crunch throughout. Perfect for holiday gatherings, cookie exchanges, or any time you crave a classic American cookie with sophisticated flavor. The extra step of toasting the pecans with butter makes these cookies stand out from typical pecan cookies.
Ingredients
- 1 ½ cups pecans, chopped
- 1 cup butter, divided
- 2 tablespoons butter, divided
- ½ cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 ¼ cups flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- 1
Preheat oven to 300F
- 2
Place chopped pecans on parchment-lined baking sheet and sprinkle cubed butter over top
- 3
Bake pecans for 15 minutes, stirring every 5 minutes, then set aside
- 4
Preheat oven to 350F
- 5
Cream together remaining butter, sugar, and brown sugar in large mixing bowl
- 6
Add eggs and vanilla and mix until combined
- 7
Combine flour, cornstarch, baking soda, and salt in medium bowl
- 8
Slowly add flour mixture to butter mixture, stirring to combine before adding more
- 9
Mix in toasted pecans until combined
- 10
Scoop 2 teaspoons of dough onto parchment or silicone-lined baking sheets
- 11
Press pecan half or chopped pecans on cookie surfaces if desired
- 12
Bake for 9 to 12 minutes or until sides are golden brown
- 13
Let cookies sit for 3 minutes, then transfer to wire rack to cool completely
Tips
Toast the pecans with butter at the lower temperature to prevent burning while developing rich flavor
For extra crispy cookies, bake a few minutes longer until edges are deeply golden
Let cookies rest on the baking sheet for 3 minutes before transferring to prevent breaking
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 2 days ahead and refrigerated, or shaped cookies can be frozen for up to 3 months
Serve at room temperature with milk, coffee, or tea
Common Mistakes
Don't skip toasting the pecans to avoid bland flavor
Don't overbake to avoid dry cookies
Let cookies cool on pan briefly to avoid breaking when transferring
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to 1/4 teaspoon to prevent overly salty cookies.
What if I don't have cornstarch?
You can omit the cornstarch, but it helps create a more tender cookie texture.
How long do these cookies keep?
Store in an airtight container for up to one week at room temperature or freeze for up to 3 months.