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Chewy Butter Pecan Cookies

by Laura

Today’s Christmas cookie is a not too overly sweet chewy butter pecan cookies. If you are a pecan fan, you will flip for these cookies.

There are three key components that make this cookie amazing. The chopped pecans that are mixed into the cookie batter are first toasted with some butter. It really enhances the flavor of the pecans.

Next, is dark brown sugar. It adds a nice depth of flavor to the cookie because it includes molasses. It adds more flavor, but not more sweetness.

The final key component is the butter is melted and browned before it is used in the batter. Melting the butter adds to the chewiness of this cookie. Browning the butter is what adds amazing flavor.

How to brown butter

Browning butter isn’t hard, but it does require a little time. The butter needs to be tended to so it will brown just right and not get burned. It takes about 5 minutes. The point of browning the butter is to toast the milk solids in the butter. You just cook it a little past the melting point to make the milk solids turn golden brown. This produces a delicious nutty flavor.

To brown the butter, you want to begin by melting the butter in a heavy bottom pan over medium-low heat. As the butter melts, you want to lift the pan ocassionally and swirl the butter in the bottom of the pan.

Once it is melted, you want to keep lifting and swirling the butter. You want to really keep an eye on it because it can burn quickly if it isn’t tended to. Keep swirling until the milk solids turn a light brown color. You will even smell a light nutty flavor when this happens.

You can use this method to brown the butter in any recipe that uses melted butter. It will just enhance the flavor even more to whatever you add it to.

These cookies will be a hit!

I took these cookies to my work. I work in the lunch room at one of our local schools with a bunch of ladies. Since we all work in a kitchen, we all pretty much know food.

The ladies at work loved the cookies and were asking for the recipe. They love that these are different from the norm and not overly sweet. These are a new cookie favorite for me.

Chewy Butter Pecan Cookies | realmomkitchen.com

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Chewy Butter Pecan Cookies | realmomkitchen.com

Chewy Butter Pecan Cookies


  • Author: Laura
Scale

Ingredients

  • For the Buttered Pecans:

  • 1 1/2 Tbsp butter
  • 1 1/2 cups pecan halves, finely chopped
  • For the Butter Pecan Cookies:

  • 2 1/4 cups flour
  • 2 1/2 Tbsp cornstarch
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 cup butter
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla
  • 2 large eggs
  • 1620 pecan halves, for decoration

Instructions

  1. For the Buttered Pecans:

    In a large skillet, melt the 1 1/2 Tbsp of butter over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes until lightly toasted. Set aside until needed.

  2. For the Butter Pecan Cookies:

    In a large bowl,  whisk the flour, cornstarch, salt, cinnamon, and baking soda together until combined.

  3. Brown the butter by melting the butter in a heavy bottom pan over medium-low heat. (see how in notes)
  4. Remove pan from heat and pour butter into a large, heatproof mixing bowl. Add in both sugars and vanilla, whisk to combine.
  5. Beat in eggs, one at a time, beating until eggs are just combined.
  6. Using a rubber spatula, fold in the flour mixture, stirring until just combined. Fold in the buttered pecans.
  7. Cover bowl and refrigerate for at least 2 hours, and up to 2 days. You want the dough to be firm, but scoopable. If you refrigerate for more than 2 hours, you’ll need to let the dough sit at room temperature until it’s scoopable.
  8. Preheat oven to 375 degrees.

    Line a large baking sheet with parchment paper. Scoop rounds of dough that are 3 tablespoon in size onto the prepared sheet, leaving 2 inches in between each cookie for spreading.

  9. Flatten dough slighty to be more of a disc shape. The gently press your thumb into the top of the disc making a slight indentation. Place a pecan half into each of the indetations.
  10. Bake at 375 degrees for 9 minutes, or until lightly browned and edges are set but the center is still a little soft. Sprinkle warm cookies with a little granulated sugar. Allow  to cool on the baking sheet for 15 minutes, then carefully transfer to a cooling rack. Repeat with remaining cookie dough.

Notes

  • How to brown butter – Lift the pan ocassionally and swirl the butter in the bottom of the pan. Keep lifting and swirling the butter until the butter is all melted and the milk solids turn a light brown color. You will even smell a light nutty flavor.
  • Cookies will stay “fresh” for 3 days 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.
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Recipe adapted from Baker By Nature.

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