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Browned Butter Pecan Cookies on a white tray - J Dub By Design™

J Dub’s Butter Pecan Cookies

5 from 1 review


J Dub’s Butter Pecan Cookies are the perfect cookie for the holiday season.

Toasted pecans, browned butter, and high quality vanilla are the key to unlocking cookie heaven and magic.


  • 2 cups (218 grams) bag of pecans, coarsely chopped
  • 3 tablespoons (43 grams) butter plus 1 cup (226 grams) butter, divided
  • 2 1/4 cups (281 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • 1 cup (200 grams) dark brown sugar, packed
  • 1/2 cup (100 grams) granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature

Chocolate Ganache (optional)

  • 4 ounces bittersweet chocolate
  • 1/2 cup heavy whipping cream


Instructions to Prepare Dough

  1. First, preheat the oven to 325 degrees Fahrenheit. 
  2. Melt 3 tablespoons butter in a cast iron skillet.
  3. Next, add the pecans and stir to coat them with butter.
  4. Place the skillet in oven and toast the pecans approximately 12-15 minutes.
  5. While the pecans are in the oven, whisk together the dry ingredients (flour, corn starch, cinnamon, baking soda).
  6. After the pecans are toasted, remove the skillet from the oven and pour the pecans into a bowl. Set aside.
  7. In a separate bowl, whisk together the sugars.
  8. Next, melt butter over low heat in the same cast iron skillet you used for the pecans. Once the butter has melted, continue to stir until butter turns golden brown, approximately 3-5 minutes.
  9. Then, remove the skillet from heat and pour butter over the sugars and whisk well to combine.
  10. Allow this sugar mixture to cool, approximately 3 minutes.
  11. Once the mixture has cooled, add in vanilla.
  12. Next, beat in eggs, one at a time, beating until each egg is just combined.
  13. Then, using a mixing spoon, fold flour mixture the sugar mixture, stirring until just combined.
  14. Next, fold in the toasted pecans.
  15. Dump the mixture onto seran wrap and seal well.
  16. Refrigerate for at least 4 hours, and up to 3 days.

Instructions to Bake Cookies

  1. First, preheat the oven to 375 degrees Fahrenheit.
  2. Next, line a large baking sheet with silicone baking mat or parchment paper.
  3. Scoop 3 tablespoon sized rounds of dough onto the prepared sheet, leaving 2 inches in between each cookie for spreading.
  4. Bake in the preheated oven for 7 – 9 minutes, or until the edges are set and the centers are still soft.
  5. Remove the cookies from oven.
  6. Once the cookies have cooled on the pan for approximately 5 minutes, carefully transfer to a cooling rack and allow them to completely cool.

Instructions for Ganache

  1. Break chocolate up and put in double boiler.
  2. Add whipping cream.
  3. Turn heat on low and allow chocolate to melt.
  4. Stir frequently.
  5. Once chocolate has melted, remove from heat and allow to cool.
  6. Place chocolate in squeeze bottle and drizzle over the cookies.


  1. If you refrigerate the dough for more than 4 hours, you will need to let the dough sit at room temperature until it’s scoopable.


  • Prep Time: 15 minutes (4 hours chilling time)
  • Cook Time: 7-9 minutes
  • Category: dessert
  • Cuisine: American