Comments on: Butter Pecan Cookie Recipe

By: Pam B.

Pam B. — Mon, 23 Mar 2026 02:44:00 +0000

WOW, this cookie is amazing! Family LOVED it and are already asking me to make more, so delicious. Followed recipe exactly without any trouble. I made the browned butter and sugar pecans about 4 hours in advance so the butter had time to set up again and my cookies baked up beautifully without spreading. I used a ice cream scoop/cupcake batter scoop to make mine and they turned out perfect. We ate a cookie warm and it was amazing and then also tasted them cooled. My family has a new favorite cookie! Thank you Karli

By: karli

karli — Fri, 05 Dec 2025 02:30:30 +0000

In reply to Ruth. I am working my way through adding metric measurements to my recipes. Thanks!

By: Ruth

Ruth — Thu, 06 Nov 2025 13:35:28 +0000

I see several have had problems with this recipe. I think that possibly that is because it isn’t written with metric measurements. That can make all the difference. So many variables when volume measurements are used. I know you can transfer to metric but that doesn’t allow for how the creator measured the ingredients.

By: Karli

Karli — Tue, 27 May 2025 03:52:44 +0000

In reply to DelBrie. Hello - I would recommend adding up to an additional 1/4 cup of flour and see if that helps! If it doesn't, try increasing the oven temperature by about 10°.

By: Erin C

Erin C — Sun, 29 Sep 2024 16:00:13 +0000

In reply to Lauren.

I subbed maple syrup for the corn syrup and it worked fine without creating a strong maple flavor. Mine came out flatter than the pictures, so I might add a tablespoon or two of extra flour next time. These are truly amazing! Great flavor and texture!

By: DelBrie

DelBrie — Fri, 31 May 2024 22:13:14 +0000

Ive made these 2 times. Reading the trouble shooting page and the entire recipe page searching foe anything i may be missing. They seem oily and nothing like the photos whatsoever. 1 cup butter is 2 sticks i did that. 2 Tbsp light corn syrup and 2 Tbsp canola did that. How do yours look so not oily and perfect? Baked each batch on 4 separate trays to get the baking time right. 1 1/2 Tbsp bakes good at 7 minutes and 3 Tbsp bakes good at 9-10 minutes in my home gas stove. Just can’t figure these out. Seems like a very simple recipe.

By: Lauren

Lauren — Thu, 28 Dec 2023 12:17:24 +0000

Hi! Thank you for the recipe! Can you make a substitution recommendation for the light corn syrup, for those who don’t use that product? Do you think pure maple (while, admittedly, altering the flavor) would maintain the same chewy consistency for days? (Or if your family is prone to finishing the bake in one day, will it not matter anyways? 😉) Thank you!

By: Wendy

Wendy — Sat, 23 Dec 2023 20:49:32 +0000

Made these (believe it or not) successfully using block margarine & almond butter to mimic the brown butter. Was able to create a very good likeness in a somewhat similar way one would do a brown butter. When i candied the pecans, I sub’d with margarine again. Chilled the cookie dough over night on the tray, and they are amazing! Great recipe Karli.

By: ciao

ciao — Sat, 09 Dec 2023 17:56:42 +0000

I made these using a scale to be sure measurements were exact, and I followed the directions without any substitutions. My cookies spread too much and were quite thin compared to the photos. So, I put the dough in the fridge for an hour and there wasn’t much difference. I would love to see this recipe tested and posted by the author with metric measurements because they sure were tasty, but I would love for them to look more as advertised for gift giving.

By: NICHOLE REYNOLDS

NICHOLE REYNOLDS — Sat, 09 Dec 2023 03:09:17 +0000

These. Are. Amazing. ⭐️⭐️⭐️⭐️⭐️
My husband went bananas for these!!