Name: Butter Pecan Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 cup unsalted butter (2 sticks, browned); 1 cup packed brown sugar (light or dark); ½ cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2½ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1½ cups pecans (toasted and chopped)

I always keep this butter pecan cookie dough in the fridge — the browned butter and toasted pecans give the cookies a warm, nutty depth that turns a simple after-school snack into something I actually want to share at holiday gatherings. These cookies are chewy in the middle, crisp at the edges, and easy enough for weeknight baking when you crave a nostalgic, buttery treat. If you prefer a slightly different spin on the classic, try our classic butter pecan cookies for a closely related variation.

Why you’ll love this dish

Browned butter makes these cookies stand out. It’s the single swap that boosts flavor without extra work: the milk solids caramelize and add a toasted, almost toffee-like note that pairs perfectly with crunchy pecans. Make these when you need a crowd-pleaser for cookie exchanges, want a gift-ready bake, or simply crave cookies that feel bakery-level without complicated techniques.

“These cookies taste like home: nutty, buttery, and perfectly chewy—everyone asked for the recipe.”

Besides flavor, this recipe is forgiving and adaptable. Toast the pecans ahead of time for depth, chill the dough to improve texture, and portion with a scoop for consistent results. If you’re interested in other pecan-forward cookies, check out another butter pecan take that emphasizes an even richer brown-sugar profile.

The cooking process explained

Before you start: you’ll brown the butter, combine it with sugars and eggs, then fold in dry ingredients and toasted pecans. A short chill firms the dough for cleaner scoops and less spreading. Finally, bake at 350°F until edges are golden and centers still look soft — that gives you chewy cookies after they cool.

If you like mix-and-match ideas, recipes such as milk chocolate pecan cookies show how easy it is to riff on this base.

What you’ll need

1 cup (2 sticks) unsalted butter
1 cup packed brown sugar (light or dark)
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1½ cups pecans, toasted and chopped

Notes and substitutions:

For a nuttier taste, use dark brown sugar.
Swap half the pecans for chocolate chips for a sweeter cookie.
For dairy-free: use plant-based butter that withstands browning (check labels) and a flax egg if needed.

Step-by-step instructions

Brown the butter: Melt butter in a light-colored saucepan over medium heat. Stir occasionally. When the milk solids turn golden and smell nutty, remove from heat and let cool 5–10 minutes. Watch closely so it doesn’t burn.
Combine sugars and butter: Whisk the cooled browned butter with brown sugar and granulated sugar until smooth and slightly glossy.
Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
Bring dough together: Gradually add the dry mix to the wet ingredients. Stir until just combined; don’t overmix.
Fold in pecans: Fold in toasted, chopped pecans until evenly distributed.
Chill the dough: Cover and refrigerate for at least 30 minutes to firm up the dough. This helps control spread.
Preheat and prepare: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop: Portion dough into balls (about 1½ tablespoons or use a 1.5-inch scoop). Place 2 inches apart on the sheet.
Bake: Bake 10–12 minutes, until edges are golden and centers still look slightly soft.
Cool: Let cookies rest on the baking sheet 3–5 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Serve warm with a cold glass of milk or alongside coffee for breakfast-style indulgence. For a dessert plate, pair one cookie with a scoop of vanilla bean ice cream and a drizzle of caramel. For entertaining, arrange on a wooden board with other small cookies and salted nuts for texture contrast.

Storage and reheating tips

Room temp: Store cooled cookies in an airtight container for up to 4 days. Place a piece of bread in the container to maintain chewiness.
Refrigerator: Keep up to 2 weeks in an airtight container.
Freezing: Freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temp.
Cookie dough: Freeze raw portioned dough balls on a tray, then store in a freezer-safe bag up to 3 months; bake from frozen, adding 1–2 minutes.
Reheating: Warm a cookie 6–8 seconds in the microwave or 3–4 minutes in a 300°F oven for a just-baked feel. Always cool briefly before handling.

Safe handling: cool completely before storing to prevent condensation and sogginess.

Pro chef tips

Use a light pan to brown butter—darker pans hide the color change.
Stir constantly near the end of browning to prevent burning.
Toast pecans in a dry skillet for 3–5 minutes until fragrant; cool before chopping.
Chill dough at least 30 minutes; longer (up to 24 hours) develops flavor.
For uniform cookies, weigh dough or use a cookie scoop. For slightly chewier centers, underbake by 1 minute.

For inspiration on dense, pillowy cookies that benefit from chilling, see techniques used in butterball cookies.

Creative twists

Chocolate-pecan: Fold in 1 cup semisweet chips.
Maple brown butter: Add 1 tbsp pure maple syrup to dough and finish with flaky salt.
Salted caramel center: Press a soft caramel into each dough ball before baking.
Gluten-free: Replace flour with a 1:1 GF baking flour and add 1 tsp xanthan gum if the blend lacks it.
Vegan: Use plant butter suitable for browning and a flax-egg; reduce oven time slightly.

Common questions

Q: How do I know when the browned butter is ready?
A: The butter will foam, then the foam subsides and brown specks (milk solids) form. It smells nutty and has a golden-amber color. Remove it from heat immediately to avoid burning.

Q: Can I skip chilling the dough?
A: You can, but chilling firms the dough and prevents excessive spreading. Chilling also lets flavors meld; 30 minutes is minimum, overnight is ideal.

Q: My cookies are flat—what went wrong?
A: Common causes: butter was too warm (dough too soft), dough under-chilled, or too much leavening/baking soda. Chill dough and measure leavening carefully.

Q: Can I substitute other nuts for pecans?
A: Yes—walnuts or toasted hazelnuts work well. Pecans are traditional for their buttery flavor.

Q: How long do baked cookies last?
A: Stored airtight at room temperature, they keep 3–4 days with good texture; refrigeration extends life but can make them firmer.

Conclusion

These butter pecan cookies are a small step up from ordinary — browned butter and toasted pecans add real character. For additional inspiration and to compare technique and texture, I like referencing Baker by Nature’s Butter Pecan Cookies for a slightly different approach and Sally’s Baking Addiction’s Butter Pecan Cookies for helpful troubleshooting tips. Try the recipe once and you’ll understand why this simple swap makes such a difference.