Easy Brown Butter Pecan Cookies are soft, tender, and packed with chopped pecans. You’ll get deep, rich caramel flavors from browning the butter, to give you the ultimate cookie experience!
These sweet and salty buttery cookies are crispy on the outside, chewy on the inside, and bursting with pecans and brown butter flavor. And they pair perfectly with a mug of hot chocolate (or a glass of milk).
One of the most delicious cookies recipes ever is my S’mores Cookies! Packed with marshmallows, graham crackers, and chocolate.
Why You’ll Love Butter Pecan Cookies
- They practically melt in your mouth
- Incredibly delicious
- Potluck & party favorite
- Makes a great gift for friends and neighbors
- Simple recipe
How To Make Brown Butter Pecan Cookies
Step 1: Brown the butter
Place 1 stick of butter in a saucepan. Melt and continue to cook until it becomes light brown. Swirl occasionally. Cook until you smell a nutty aroma.
Step 2: Prepare the batter
Melt the 1/2 stick of butter that’s left. Add it to the browned butter along with the brown sugar. Whisk in the egg and vanilla.
Mix together the flour and baking soda, then slowly add it mix until there are no large clumps. Fold in pecans and chocolate chips. Chill the butter pecan dough for 30 minutes.
Step 3: Bake
Preheat the oven to 375 degrees and place cookie dough on a baking sheet. Sprinkle with flaky salt. Bake for 11-14 minutes and let cool on the pan for 5 minutes. Finish cooling on a wire rack and enjoy!
- Let’s talk sugar. You can use light or dark brown sugar for these butter pecan cookies. Both are great, but my preference is light brown sugar.
- Add -ins. Feel free to mix in dried cranberries, coconut, or white chocolate chips. Just don’t add more than 1/2 cup so they don’t become too bulky.
- Don’t bake too long. As soon as you see the edges are browning, pull the pan out of the oven. If you keep baking them, they will be over cooked at that point.
- Measure correctly. In order for these brown butter cookies to turn out, you need to measure the ingredients precisely. Just guessing will lead to dry or dense cookies.
Frequently Asked Questions
How long do pecan cookies last?
They will remain fresh in an airtight container for up to 3-4 days. Refrigeration is not necessary.
Can you freeze cookie dough?
Yes! Scoop into cookie dough balls and flash freeze on a baking sheet for 2 hours. Once frozen, freeze cookie dough in an airtight container for up to three months. Take out of the freezer and add 1-2 minutes to the baking time.
Do I have to chill the dough?
Yes, you’ll need to chill the dough for at least 30 minutes before baking. This will prevent the dough from spreading too much as it bakes and gives it time to become perfectly creamy.
Additionally, you can prepare the dough up to 24 hours in advance and chill until you are ready to bake them.
Brown Butter Pecan Cookies
- 1 1/2 sticks butter divided
- 1 cup brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 1 cup chopped pecans
- 1/2 cup chocolate chips optional
- Flaky sea salt optional garnish
- In a small saucepan, melt one stick of butter over medium heat.Melt the butter and then cook it, swirling occasionally, until it is light brown in color.it will smell nutty soon and it should take about 5 minutes.
- Transfer the browned butter to a large bowl and the bits of browned butter left behind.
- Melt the 1/2 stick of butter and pour it into the browned butter mixture.
- Using a whisk, add the brown sugar and combine.
- Add in the egg and the pure vanilla extract, whisk.
- Combine the flour and baking soda in a small bowl. Then, add the dry ingredients to the mixture.Stir until you no longer see any large lumps.
- Fold in pecans and chocolate chips. Be careful not to overmix.
- Chill the butter pecan cookie dough for 30 minutes in the refrigerator.
- Heat the oven to 375 degrees.
- Use a 2 tablespoon cookie scoop to form cookie dough balls. Place the cookies 2 inches apart to leave room for them to spread as they bake. Lightly press down each cookie so they are about 1/2 inch thick. Sprinkle with flaky salt.
- Bake the cookies for 11-14 minutes or until the edges have set. Remove the pan from the oven and lightly tap it on the stove or counter. This will deflate them so they finish flattening out.
- Cool the cookies on the cookie sheet for 5 minutes, then remove and place on a wire rack.