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Browned Butter Pecan Cookies – These are Exceptionally Good

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My mom makes a cookie called pecan crescents which are one of my favorites! There is something about pecans and butter – a true match made in heaven. The crescents are crumbly and more like a soft shortbread. This texture is good but I personally prefer the texture of a soft, but crispy on the edges chocolate chip cookie. I set myself on a mission to embody the pecan crescent flavor in the shape and texture of the chocolate chip cookie. And boy am I happy to share this Browned Butter Pecan Cookies recipe!

browned butter pecan cookies on a snowflake red plate
browned butter pecan cookies being held in a hand

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browned butter pecan cookies on a red snowflake plate

Browned Butter Pecan Cookies

  • Author: Maria Ronan
  • Total Time: 12 hours 11 minutes
  • Yield: 30 cookies 1x
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Description

These cookies are sure to steal the show on any cookie tray!

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 1/4 cups finely chopped pecans
  • 2 1/2 cups bread flour (I prefer bread flour for cookies, if you can believe that!)
  • 1 tablespoon corn starch
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 2 sticks unsalted butter (1 cup)
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 2 eggs and 1 egg yolk
  • 24 pecan halves
  • Turbinado sugar (optional for sprinkling)

Instructions

  1. Melt 3 tablespoons of butter in a pan
  2. Add 1 1/4 cups of finely chopped pecans and brown the pecans stirring regularly until lightly toasted, 3 or 4 minutes.
  3. Mix flour, corn starch, salt, cinnamon, and baking soda in a bowl.
  4. Brown 2 sticks of butter in a sauce pan over medium heat. Mix the butter and bring it up to a slight simmer. Cook until frothy and there are little brown bits in the bottom of the pan. Be careful not to overcook.
  5. Pour the warm butter into a bowl and mix with the brown and granulated sugar.
  6. Add the vanilla, eggs, and egg yolk and mix well.
  7. Fold in the flour mixture and then fold in the toasted pecans.
  8. Refrigerate overnight.
  9. Use a 1 1/2 tablespoon cookie scoop and place 6 full scoops per cookie sheet.
  10. Top each cookie with a pecan half. 
  11. Cook one cookie sheet at a time at 375 degrees for 11 minutes.
  12. Optionally, sprinkle with Turbinado sugar after they come over the oven.
  13. Remove from the baking sheet and cool on a wire rack.
  • Prep Time: 12 hours
  • Cook Time: 11 minutes

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