Butter Pecan Cookies

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These Butter Pecan Cookies taste just like a gourmet bakery treat. They feature a rich, nutty base made from browning the butter until it develops a deep toasty aroma, loaded with buttery, toasted pecans and finished with a silky brown sugar glaze.

Ingredients

For the Cookies:

  • 1 cup (2 sticks) unsalted butter
  • 1 cup chopped pecans
  • ¾ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 additional egg yolk (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the Brown Sugar Glaze (Optional):

  • ½ cup unsalted butter
  • 1 cup light brown sugar, packed
  • ¼ cup heavy cream or whole milk
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

1.Brown the Butter:Melt and brown the butter in a saucepan over medium heat until nutty and amber-colored, then let cool.

In a medium saucepan, melt the 2 sticks of butter over medium heat. Swirl the pan occasionally. The butter will melt, foam, and then start crackling. After a few minutes, the crackling will stop, foam will rise again, and you will see little brown specks at the bottom of the pan. It should smell deeply nutty and rich. Immediately pour the browned butter into a heat-safe bowl and let it cool until warm (not hot).
2.Toast the Pecans:Toast chopped pecans in a dry skillet over medium heat for 5 minutes until fragrant, then set aside.

While the butter cools, place the chopped pecans in a dry skillet over medium-high heat. Toss frequently for 4 to 6 minutes until they are toasted and fragrant. Remove from heat and set aside to cool.
3.Mix Dry Ingredients:Whisk flour, baking soda, and salt in a medium bowl.

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
4.Mix Wet Ingredients:Whisk cooled brown butter with brown and granulated sugars, then beat in eggs and vanilla.

In a large bowl, whisk the warm browned butter with the packed brown sugar and granulated sugar until well combined. Add the whole egg, egg yolk, and vanilla extract. Whisk vigorously for about 1 minute until the mixture is smooth and slightly pale.
5.Combine Dough:Fold dry ingredients into the wet mixture, then gently stir in the toasted pecans.

Add the dry ingredients into the wet mixture. Use a wooden spoon or rubber spatula to gently fold everything together just until combined (do not overmix). Fold in the toasted pecans.
6.Scoop and Chill:Chill dough for 30 minutes, then scoop 2-tablespoon balls onto a lined baking sheet.

Cover the bowl and chill the dough in the refrigerator for 30 minutes to prevent the cookies from spreading too flat while baking. Meanwhile, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Scoop 2-tablespoon portions of dough and place them 2 inches apart on the sheets.
7.Bake and Glaze:Bake at 350°F for 9 to 11 minutes until edges are set and centers are soft, then cool.

Bake for 9 to 11 minutes until the edges are golden and set, but the centers still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. (Optional: If making the glaze, melt the ½ cup butter and brown sugar in a saucepan, whisk in heavy cream and powdered sugar until smooth, and drizzle over the cooled cookies!)

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