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Chewy Butter Pecan Cookies |

Chewy Butter Pecan Cookies

  • Author: Laura


  • 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


  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.


  • 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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