Butter Pecan Cookies


Thick, chewy, and insanely delicious Butter Pecan Cookies! And they’re freezer friendly, too!

yield 16 large cookies

Ingredients
For the Buttered Pecans:
  • 1 and 1/2 cups pecan halves, finely chopped
  • 1 and 1/2 tablespoons unsalted butter

For the Butter Pecan Cookies:
  • 2 and 1/4 cups all-purpose flour
  • 2 and 1/2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 sticks (8 ounces) unsalted butter, melted until browned
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 16 pecan halves, for decoration, optional

Instructions
For the Buttered Pecans:
  1. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Butter Pecan Cookies:
  1. In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
  2. Melt butter in a skillet over medium heat; continue cooking, stirring occasionally, until golden brown. Remove pan from heat and pour butter into a large, heatproof mixing bowl. Add in both sugars and whisk well to combine. Add in vanilla. Beat in eggs, one at a time, beating until eggs are just combined.

For full instructions kindly visit bakerbynature.com.

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