Butter Pecan Cookies

Butter Pecan Cookies

I’ve gone rogue on you, I tell ya’! Me, making more cookies? Unheard of! Unlike the dreaded cakes and pastries, it appears I’m able to make some humble cookies without a complete disaster.

Once again, I got this fabulous recipe from my friend Jodi over at The Creative Life in Between. She’s the cookie-maker queen! My mom sent me a couple of pounds of Texas pecans for Christmas, and another dear friend gifted me some candied pecans. So when Jodi posted her Butter Pecan Cookie recipe… well, you get the picture.

I halved the original recipe, so the smaller version is below which makes about 3 dozen cookies. And for whatever reason, this cookie recipe didn’t really need a high-altitude adjustment aside from maybe a minute or two cooking longer. I put the candied pecans on top, and omitted the raw sugar topping. We kept a dozen for ourselves and the rest I brought to a USPS potluck on my last night of work as a Holiday Clerk Assistant. I survived six weeks helping to bring your holiday mail and packages to your doorstep! That certainly deserved a cookie or two.

Butter Pecan Cookies

1 1/2 tablespoons salted butter
1 1/2 cups pecan halves, chopped
2 sticks salted butter
1 cup brown sugar, packed
1/2 cups sugar
2 teaspoon vanilla extract
2 large eggs, room temperature
2 1/4 cups flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
Candied or regular pecan halves for decorating

Buttered Pecans

Prepare buttered pecans by melting 1 1/2 tablespoons butter in a large skillet over medium heat. Add chopped pecans and cook, stirring occasionally for 4-5 minutes, until lightly toasted. Remove from skillet to a bowl to cool.

In same skillet, melt 2 sticks of butter for cookie batter. Bring to a boil until butter just begins to brown, and then remove from heat. Be careful not to burn it as that tastes bitter, but be sure to get it to the browned stage.

Browning the Butter ~ yes, you really do boil the butter!

Using an electric mixer, combine sugars with browned butter on slow speed until fully combined. Add vanilla and then eggs, one at time, beating until fully combined.

Add flour, cornstarch, salt, cinnamon, and baking soda – folding in with rubber spatula until fully incorporated, and then fold in the buttered pecans.

Butter Pecan Cookie Batter

Cover bowl and refrigerate at least 2 hours or overnight.

When ready to bake, preheat oven to 375 degrees.

If you have refrigerated overnight – let dough sit long enough to become scoopable.

Place ping-pong-ball sized scoops of dough 1-2 inches apart on baking stone or cookie sheet. Flatten slightly and press a pecan half in center.

Bake 8 to 11 minutes. Remove from oven and let sit on baking stone/cookie sheet for 10 minutes, then remove to cooling rack to cool completely.

Download and Print this Yummy Recipe!