Browned Butter Pecan Cookies
I’ve been making these browned butter pecan cookies for years — they’re the kind of cookie that smells like nostalgia and tastes like a caramelized, nutty hug. Crisp at the edges, tender in the middle, and studded with toasted pecans, they’re a go-to when I want something a little elevated for cookie swaps, holiday trays, or a cozy afternoon with coffee. If you like buttery, slightly spiced cookies with a deep toffee note from browned butter, this is one to keep in your repertoire. For a simpler buttery cookie to compare textures, try this buttery 3-ingredient shortbread as a contrast.
Why you’ll love this dish
Browned butter transforms ordinary pecan cookies into something complex and irresistible. The Maillard flavors from the butter add a toasted, caramel-like aroma that doubles down when paired with toasted pecans and a touch of cinnamon and nutmeg. These cookies are great because they:
- Deliver bakery-level flavor with pantry-friendly ingredients.
- Work for gift boxes, cookie swaps, and coffee breaks alike.
- Keep well — perfect for making ahead for parties.
- Are flexible: chill them for thicker cookies or bake right away for thinner, chewier edges.
“Buttery, nutty, and utterly addictive — these are the cookies everyone asks for seconds on.”
How this recipe comes together
This recipe is straightforward but timed: you toast the pecans first, brown the butter for deep flavor, then combine dry and wet ingredients and chill. Expect the hands-on time to be about 25–35 minutes (not counting chill time) and bake time of 12–13 minutes per sheet. The cooling and chilling stages are important — they control spread and texture — so plan a little ahead for best results.
Gather these items
- 2 tablespoons unsalted butter (for toasting pecans)
- 1/4 teaspoon ground cinnamon (for toasting pecans)
- 1 1/2 cups pecans, roughly chopped
- 1 1/2 sticks (12 tablespoons) unsalted butter (for browning)
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons kosher salt
- 2 teaspoons cornstarch
- 1 cup light brown sugar, packed
- 1/2 cup white granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Ingredient notes and swaps:
- Brown sugar is central to the moist chew; dark brown gives a deeper molasses note if you prefer.
- Cornstarch helps yield a soft, tender crumb — don’t skip it.
- For a quicker nut option, you can replace pecans with toasted walnuts or chopped almonds. For bite-size cookies, see ideas inspired by mini butter cookies techniques.
How to prepare it
- Toast the pecans: Melt 2 tablespoons butter in a small skillet over medium-low. Add chopped pecans and 1/4 teaspoon cinnamon. Stir often for 3–4 minutes until fragrant and slightly darker. Transfer to a bowl to cool.
- Brown the butter: In the same skillet, melt 1 1/2 sticks (12 tablespoons) butter over medium-low. Stir constantly as it foams, then clarifies and turns golden with a nutty aroma (about 2–3 minutes). Remove from heat and pour into a bowl; cool completely.
- Mix dry ingredients: Whisk together 2 1/2 cups flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 1/2 teaspoons kosher salt, and 2 teaspoons cornstarch in a large bowl.
- Combine wet ingredients: Once the browned butter is fully cooled (warm to room temperature or slightly cooler), whisk in 1 cup packed light brown sugar and 1/2 cup granulated sugar until smooth. Add eggs one at a time, mixing well after each, then stir in 2 teaspoons vanilla.
- Bring the dough together: Fold the dry mix into the wet mixture until no dry streaks remain. Fold in the cooled toasted pecans. If the dough seems loose, chill briefly. (For browning technique background and a visual, you can compare steps used in other baked goods like a simple 3-ingredient buttermilk biscuit recipe.)
- Chill: Refrigerate the dough for at least 30 minutes and up to 48 hours. If chilled longer than 30 minutes, let it warm to a scoopable consistency for a few minutes before portioning.
- Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2 tablespoons dough, roll into balls, and place 2 inches apart. Bake 12–13 minutes: edges should be golden while centers remain soft. Transfer to a wire rack after a few minutes to finish cooling.
Serving suggestions
- Serve warm with a glass of milk or a cup of strong coffee to cut the sweetness.
- Stack them on a cookie platter with chocolate-dipped shortbreads for holiday variety.
- For an elegant dessert, plate two cookies with a scoop of vanilla ice cream and a drizzle of warm caramel.
- Want brunch-friendly bites? Pair with a nutty granola and fresh fruit for a cookie-and-coffee grazing board.
How to store & freeze
- At room temperature: Store cooled cookies in an airtight container for up to 4 days. Layer with parchment to prevent sticking.
- In the refrigerator: Keep in an airtight container up to 10 days (bring to room temperature before serving for best texture).
- Freezing dough: Scoop balls onto a tray, freeze until solid, then transfer to a sealed bag for up to 3 months. Bake from frozen — add 1–2 minutes to bake time.
- Freezing baked cookies: Freeze fully cooled cookies in a single layer on a tray, then bag for up to 3 months. Thaw on the counter for 20–30 minutes.
Food safety note: always cool cookies completely before storing to prevent condensation and sogginess.
Pro chef tips
- Watch the butter: Browned butter can go from golden to burnt quickly. Remove from heat as soon as you see small brown bits and smell a nutty aroma; residual heat will continue to color it.
- Cool the butter: If it’s too warm it will melt the sugars and change dough consistency; too cool and it will solidify. Aim for lukewarm.
- Chop pecans uniformly so they toast evenly. If you prefer larger nut pockets, reserve some halves to press onto the tops before baking.
- For taller cookies, chill dough longer or briefly freeze scooped balls before baking.
- Want chewier centers? Underbake by 30–60 seconds — they’ll finish on the cooling rack. For crispier cookies, bake until centers set.
- For texture experiments and small-batch tests, check out a basic biscuit technique for handling butter and dough in cold vs. room-temperature approaches via this buttermilk biscuits resource.
Creative twists
- Chocolate chip swap: Fold in 3/4 cup dark chocolate chips for a chocolate-pecan riff.
- Maple brown butter: Replace half the brown sugar with pure maple syrup (reduce other liquid slightly) for a maple-pecan cookie.
- Salted caramel: After baking, press a small caramel candy into the warm center and sprinkle with flaky sea salt.
- Gluten-free: Substitute a 1:1 gluten-free flour blend that contains xanthan gum; add a minute to baking time.
- Vegan: Use a vegan butter that browns well and replace eggs with 1/4 cup unsweetened applesauce per egg (texture will be softer).
Your questions answered
Q: How long does the dough need to chill?
A: Minimum 30 minutes to firm up and control spread; up to 48 hours for deeper flavor development. If chilled beyond 30 minutes, let it sit a few minutes to become scoopable.
Q: Can I skip browning the butter?
A: You can, but browning adds the nutty, caramel notes that define this cookie. If short on time, melt butter only — flavor will be milder.
Q: Why use cornstarch?
A: Cornstarch tenderizes the crumb and helps cookies stay soft in the center while crisping the edges.
Q: Can I make these gluten-free or vegan?
A: Yes — use a reliable 1:1 gluten-free flour blend and for vegan, choose a vegan butter that browns well and swap eggs (e.g., applesauce or commercial egg replacer), knowing texture will change slightly.
Q: What’s the best way to reheat cookies?
A: Warm them for 8–10 seconds in the microwave or 3–4 minutes at 300°F (150°C) in the oven for a fresh-baked feel.
Conclusion
If you want more inspiration for pecan-forward cookies, this Butter Pecan Cookies – Baker by Nature recipe offers a different but complementary approach to nut-forward cookies. For a brown-butter specific take with technique notes and photos, see Brown Butter Pecan Cookies – Scientifically Sweet.
Enjoy baking — these browned butter pecan cookies are worth the few extra minutes of care, and they reward you with memorable flavor every time.
Browned Butter Pecan Cookies
Ingredients
Method
- Melt 2 tablespoons butter in a small skillet over medium-low heat.
- Add chopped pecans and 1/4 teaspoon cinnamon, stir often for 3-4 minutes until fragrant.
- Transfer to a bowl to cool.
- In the same skillet, melt 1 1/2 sticks (12 tablespoons) of butter over medium-low.
- Stir constantly as it foams, then clarifies and turns golden with a nutty aroma (about 2-3 minutes).
- Remove from heat and pour into a bowl; cool completely.
- Whisk together 2 1/2 cups flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 1/2 teaspoons kosher salt, and 2 teaspoons cornstarch in a large bowl.
- Once the browned butter is fully cooled, whisk in the sugars until smooth, then add eggs one at a time, mixing well.
- Fold the dry mix into the wet mixture until no dry streaks remain, then fold in the cooled toasted pecans.
- If the dough seems loose, chill briefly.
- Refrigerate the dough for at least 30 minutes, up to 48 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop 2 tablespoons dough, roll into balls, and place 2 inches apart.
- Bake for 12-13 minutes until edges are golden while centers remain soft. Transfer to a wire rack to cool.
