Butter Pecan Cookie Recipe
Prep Time:
2 hours
Cook Time:
26 minutes
Servings:
24 Cookies
Ingredients
  • ¾ cup + 1 tablespoon unsalted butter, divided
  • 1 cup chopped pecans
  • 1 ¾ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼ cups brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 tablespoon maple syrup
  • 24 pecan halves
Directions
  1. Melt ¾ cup butter in a saucepan over medium-low heat.
  2. Cook the butter, swirling the pan occasionally, until it becomes foamy and develops a deep amber color and nutty aroma (about 5 minutes).
  3. Transfer the butter to a large heat-proof mixing bowl.
  4. Add the chopped pecans and stir to coat. Cool to room temperature.
  5. In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Set aside.
  6. Use a slotted spoon to remove the chopped pecans from the brown butter and place them in a separate bowl.
  7. Add the brown sugar to the brown butter and use a hand or stand mixer to combine on medium-low speed.
  8. Add the egg and vanilla and increase the mixer speed to high, beating until the mixture is smooth and light in color.
  9. Using medium-low speed, mix in the dry ingredients into the brown sugar/butter mixture, followed by the chopped pecans, until the dough comes together.
  10. Use a medium cookie scoop or your hands to form 24 balls from the dough, placing them on a plate once rolled.
  11. Cover the plate with plastic and refrigerate the dough balls for at least 1 hour.
  12. While the dough is chilling, heat the remaining tablespoon of butter and the maple syrup in a small saute pan over medium heat.
  13. Once the butter and maple syrup are foamy, add the pecan halves and stir to coat for 1 minute. Remove from heat and cool.
  14. Preheat the oven to 350 F.
  15. Line 2 baking sheets with parchment paper.
  16. Place the chilled dough on the baking sheets in 3 rows of 4 balls and use a press or bottom of a glass to slightly flatten each ball.
  17. Top each cookie with one of the glazed pecans.
  18. Bake the cookies, 1 sheet at a time, on the middle rack of the oven for 9 to 10 minutes, until the edges are golden brown but the centers are still slightly soft. Be careful not to overbake.
  19. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  20. Serve the cookies immediately or store in an airtight container at room temperature.