Introduction
Brown Butter Pecan Cookies are the ultimate cozy treat, combining the nutty richness of browned butter with the buttery crunch of toasted pecans. These cookies are soft in the center, crisp at the edges, and filled with layers of caramel-like flavor. The magic comes from browning the butter, which adds a deep, toasty complexity that pairs beautifully with the sweet, nutty pecans.
Perfect for the holidays, bake sales, or a simple afternoon indulgence, these cookies are a comforting and nostalgic dessert that feels just a little extra special.
Why I Love This Recipe
I love this recipe because it takes a classic cookie and elevates it with one simple but transformative technique—browning the butter. The nutty aroma that fills the kitchen while making the dough is reason enough to bake them! The toasted pecans add a satisfying crunch, while the brown sugar gives the cookies a soft, chewy texture.
Another reason I adore this recipe is its versatility—they’re equally at home with a glass of milk, a hot cup of coffee, or as part of a holiday cookie platter. They’re the kind of cookie that makes people close their eyes and sigh happily after the first bite.
Why It’s a Must-Try Dish
- Rich and flavorful thanks to brown butter and pecans.
- Perfect texture—soft, chewy, and slightly crisp.
- Easy to make with basic ingredients.
- Crowd-pleasing—everyone loves them, from kids to adults.
These cookies are the perfect way to impress without needing advanced baking skills.
Recipe Info
- Preparation Time: 20 minutes (plus 30 min chill time)
- Cooking Time: 12–14 minutes per batch
- Total Time: ~1 hour 15 minutes
- Servings: 24 cookies
- Calories (per cookie): ~180 kcal
- Cuisine: American
- Course: Dessert / Snack
Ingredients
For the Cookies:
- 1 cup (2 sticks / 226 g) unsalted butter
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups chopped pecans, toasted
Quick Directions
- Brown butter and let it cool slightly.
- Mix sugars, eggs, and vanilla with butter.
- Whisk dry ingredients separately, then combine.
- Fold in toasted pecans.
- Chill dough for 30 minutes.
- Scoop onto baking sheet and bake until golden.
Step-by-Step Preparation
Step 1: Brown the Butter
- In a saucepan, melt the butter over medium heat.
- Stir constantly until it foams, turns golden brown, and has a nutty aroma.
- Remove from heat and let it cool for 10 minutes.
Step 2: Toast the Pecans
- Preheat oven to 350°F (175°C).
- Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant.
- Let cool, then roughly chop.
Step 3: Make the Dough
- In a large bowl, whisk together browned butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture.
- Fold in toasted pecans.
Step 4: Chill the Dough
- Cover the bowl with plastic wrap and chill for at least 30 minutes (this prevents spreading).
Step 5: Bake the Cookies
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Scoop dough (about 2 tbsp per cookie) and place 2 inches apart.
- Bake for 12–14 minutes, until golden at edges but still soft in the center.
- Let cool on the pan for 5 minutes, then transfer to a wire rack.
How to Serve
- Serve warm with a glass of cold milk or hot coffee.
- Stack them on a holiday cookie tray or wrap in a jar with ribbon for gifting.
- They’re also amazing crumbled over vanilla ice cream.
Additional Recipe Tips
- Don’t skip chilling the dough—it keeps the cookies chewy and prevents spreading.
- Use dark brown sugar for a deeper caramel flavor.
- Chop pecans coarsely for extra crunch.
- A sprinkle of flaky sea salt on top before baking enhances the flavor beautifully.
Variations
- Chocolate Chip Version: Add 1 cup of dark or milk chocolate chips.
- Maple Twist: Replace vanilla extract with 2 tsp maple extract.
- Spiced Cookies: Add 1 tsp cinnamon and ¼ tsp nutmeg to the dry ingredients.
- Nut-Free Option: Swap pecans for sunflower seeds or omit entirely.
Freezing & Storage
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough: Scoop dough into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
- Freezing Baked Cookies: Wrap cooled cookies in foil or plastic wrap and freeze up to 3 months. Thaw at room temp.
Special Equipment Needed
- Saucepan (for browning butter)
- Baking sheets
- Parchment paper
- Mixing bowls
- Wire cooling rack
Conclusion
Brown Butter Pecan Cookies are the perfect balance of nutty, chewy, and sweet, making them a go-to treat for any occasion. The browned butter and toasted pecans give them an irresistible depth of flavor, while their soft centers and crisp edges keep every bite satisfying. Whether enjoyed fresh from the oven, shared with friends, or stored for later, these cookies are a must-bake recipe that you’ll come back to again and again.
Brown Butter Pecan Cookies
Description
Brown Butter Pecan Cookies are the ultimate cozy treat, combining the nutty richness of browned butter with the buttery crunch of toasted pecans. These cookies are soft in the center, crisp at the edges, and filled with layers of caramel-like flavor.
Ingredients
Instructions
-
Step 1: Brown the Butter : In a saucepan, melt the butter over medium heat. Stir constantly until it foams, turns golden brown, and has a nutty aroma. Remove from heat and let it cool for 10 minutes.
-
Step 2: Toast the Pecans : Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant. Let cool, then roughly chop.
-
Step 3: Make the Dough : In a large bowl, whisk together browned butter, brown sugar, and granulated sugar until smooth. Beat in eggs one at a time, then stir in vanilla. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix dry ingredients into the wet mixture. Fold in toasted pecans.
-
Step 4: Chill the Dough : Cover the bowl with plastic wrap and chill for at least 30 minutes (this prevents spreading).
-
Step 5: Bake the Cookies : Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough (about 2 tbsp per cookie) and place 2 inches apart. Bake for 12–14 minutes, until golden at edges but still soft in the center. Let cool on the pan for 5 minutes, then transfer to a wire rack.
