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A hand holding a butter pecan cookie with a pecan half and flaky sea salt on top.
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Butter Pecan Cookies

These brown butter chocolate chunk cookies are the perfect rich buttery cookies, packed full of melty chocolate in each bite!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: brown butter, brown butter cookies, butter pecan cookies, pecan cookies, pecans
Servings: 18
Calories: 327kcal

Ingredients

For the Buttered Pecans:

  • 1 1/2 cups Chopped Pecans
  • 4 TBS Unsalted Butter
  • 1/4 tsp Salt

For the Cookies:

  • 1 cup Unsalted Butter
  • 1 cup Brown sugar
  • 1/2 cup Granulated Sugar
  • 2 Eggs
  • 1 TBS Vanilla Extract
  • 2 1/2 cups All Purpose Flour
  • 1 TBS Cornstarch
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 18 Half Pecans
  • Granulated Sugar
  • Flaked Sea Salt
US Customary - Metric

Instructions

For the Buttered Pecans:

  • Add the chopped pecans, butter, and salt to a sauté pan and heat over medium heat until the butter is melted, the pecans are toasted. Stir almost the whole time, about 2 to 3 minutes. 1 1/2 cups Chopped Pecans, 4 TBS Unsalted Butter, 1/4 tsp Salt
  • If there is a lot of excess butter, place the pecans on a piece of paper towel to soak up some of the extra. set aside to cool.

For the Cookies:

  • Add butter to a large pot. Heat over medium heat. 1 cup Unsalted Butter
  • Allow the butter to continue cooking, stirring often as it melts, then bubbles and foams. Scrape the sides and watch for it to get a nutty smell, and start to turn to an amber color. Remove from heat. 
  • Pour butter into a separate bowl and let it it for about 30 minutes to cool at room temperature.
  • Cream together the butter (still melted) brown sugar, and sugar for 2-3 minutes until it starts to get smooth.  1 cup Brown sugar, 1/2 cup Granulated Sugar
  • Add in the eggs and vanilla extract and stir until just combined.2 Eggs, 1 TBS Vanilla Extract
  • Add in the flour, cornstarch, baking soda, and salt. Stir until you have a soft cookie dough. 2 1/2 cups All Purpose Flour, 1 TBS Cornstarch , 1 tsp Baking soda, 1 tsp Salt
  • Fold in the buttered pecans.
  • Cover the dough and place it in the fridge to chill for 1 hour up to 24 hours. 
  • Preheat the oven to 375 degrees Fahrenheit. Line a couple cookie sheets with parchment paper.
  • Scoop the cookie dough into 3 TBS sized balls (about 55-60grams each), and roll into balls. Place 8 on a cookie sheet.
  • Press a pecan half on top of each cookie. 18 Half Pecans
  • Bake for 10-12 minutes, just until the edges start to turn golden and finished, the tops may not look all the way done. 
  • Remove cookies from the oven and sprinkle granulated sugar and flaked sea salt over the top of each cookie i desired. Granulated Sugar, Flaked Sea Salt
  • Allow cookies to set on cookie sheets for 10 minutes before removing to a cooling rack to cool completely. (Or enjoy some warm)

Nutrition

Calories: 327kcal | Carbohydrates: 33g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 235mg | Potassium: 90mg | Fiber: 1g | Sugar: 18g | Vitamin A: 425IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg