Where are my butter pecan fans at?
It's not just for ice cream, it's for cookies too!
Growing up I always thought anything flavored "butter pecan" was only liked by people over 70. Ha! Now here I am loving it at age 41.
And I have for awhile!
It's rich and nutty and buttery. The three best things in my opinion. I figured since most of us only ever ate anything butter pecan in ice cream form, why not change things up and make them into a delicious cookie?
This cookie dough is unlike any cookie dough I've made before. First and foremost because you do not mix in softened butter with the sugars, but rather make BROWNED BUTTER and pour that into the dough.
What is Brown Butter?
Simply Recipes explains it best HERE. Brown butter is made by cooking unsalted butter long enough to turn the milk solids lightly brown while cooking out any water that is still present in the butter. When it reaches this stage it is often described as tasting nutty or toasted with a deep, rich flavor.
After this dough is mixed together it's important to chill the dough for at least 2 hours. Chilling cookie dough allows the fat in the cookies (butter) to solidify, therefore taking longer to melt during the baking process, which in turns doesn't make the cookies spread as much.
This leaves a nice, round cookie!
And these are no exception. Perfectly chewy with slightly crispy edges - honestly the best texture you would want.
So we've discussed the brown butter, let's not forget the pecans! Chop those babies up, not super fine, but fine enough to get bits of pecan in every bite.
The "salted" part comes from the sea salt used both in the batter and as a topping. My favorite salt to use in most all of my cooking is this Celtic Sea Salt. It's flakey and literally straight from the sea. I haven't found one that is better.
In the batter is some of this flakey salt + you make a mixture of that salt and some fine sugar to sprinkle on the cookies RIGHT when they come out of the oven. That crunchy topping is amazing!
These cookies would be great to make for a loved one (hint: Valentine's Day) or friend who is going through a rough patch. I cannot imagine any not biting into one and having a huge smile spread across their face.
I would love your honest review below! Simply click on the yellow stars and give this cookie recipe your star rating.
Yield: 30 cookies
Salted Butter Pecan Cookies
If you love the ice cream, you'll love these butter pecan cookies! A salty, nutty flavor stands out in these. A definite favorite in our house.
Prep time: 30 MinCook time: 12 MinTotal time: 42 Min
Ingredients
- 2 1/2 cups flour
- 1 T cream of tarter
- 1 t sea salt + add'l for topping
- 1 t cinnamon
- 1 t baking soda
- 1 cup brown sugar
- 1/2 cup white sugar + add'l for topping
- 2 sticks unsalted butter, melted and cooked until nutty & fragrant
- 2 eggs + 1 egg yolk (at room temp)
- 1 cup pecans, finely chopped
Instructions
- In a stand mixer combine all of the dry ingredients and whisk to combine.
- In a saucepan start melting the butter. Stir the butter to a simmer. Continue to stir until the butter gets foamy and gives off a nutty, fragrant aroma. You will see small brown bits appear and this is normal. Once the butter has reached this stage, remove from the heat and set aside to cool slightly.
- To the flour mixture add in the eggs and cooled browned butter. Mix to combine and fold in the chopped pecans.
- Cover the dough and chill for 2 hours.
- When ready to bake preheat the oven to 350 degrees. Place rounded spoonful's of the dough on a parchment paper lined baking sheet, 12 cookies at a time. Bake for 12 minutes.
- When you remove the cookies from the oven immediately sprinkle them with a pinch of additional sea salt and sugar. Allow them to cool for 5 minutes before removing them from the tray.
- Keep the cookies in an airtight container for freshness.
Nutrition Facts
Calories
161.2Fat
9.1 gSat. Fat
4.32 gCarbs
19.04 gFiber
0.65 gNet carbs
18.39Sugar
10.62 gProtein
1.65 gSodium
123.31 mgCholesterol
29.72 g
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