Butter Pecan Cookies
I grew up in a kitchen where browned butter meant something special was happening — that nutty aroma, the glossy sheen, the promise of deep flavor. These butter pecan cookies take that caramelized butter note and marry it to toasted pecans and dark chocolate for a cookie that’s both nostalgic and a little grown-up. They’re perfect for cookie swaps, holiday trays, or an afternoon with coffee when you want something buttery, crisp at the edges, and tender inside. If you like simple ingredient lists that deliver big flavor, this is the recipe to keep on hand — it even pairs beautifully with lighter cookies like 3-ingredient shortbread cookies for a variety platter.
Why you’ll love this dish
This cookie is all about contrasts: browned butter gives a toasty complexity, pecans add crunch and depth, and a sprinkle of sea salt balances the chocolate’s sweetness. It’s a small list of pantry-friendly ingredients, yet the result feels bakery-level. Make it when you want an easy impressive dessert for guests, a cozy treat for winter evenings, or something different for cookie exchange season.
“The browned butter lifts these from ordinary to unforgettable—warm, nutty, and addictive.”
The cooking process explained
Before you bake: you’ll brown the butter on the stove until it’s golden and fragrant, let it cool slightly, then mix it with sugars. Eggs and vanilla follow, then the dry mix is folded in, along with chopped pecans and dark chocolate. Scoop the dough onto a parchment-lined sheet, sprinkle with flaky sea salt, and bake until the edges are set but centers remain soft. Cool briefly on the sheet so the cookies finish setting, then move to a rack to cool completely.
What you’ll need
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans (toasted for best flavor)
- 1 cup dark chocolate chips
- Sea salt, for sprinkling
Notes and substitutions:
- Unsalted butter lets you control salt; use salted if that’s all you have and omit the 1/2 teaspoon salt.
- Swap pecans for walnuts if needed, or toast them in a dry skillet for 3–4 minutes to boost nuttiness.
- For a nut-free version, swap out the pecans for extra chocolate chips or toffee bits — try smaller cookies if you do.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt the butter in a light-colored saucepan over medium heat. Swirl occasionally; it will foam, then the milk solids will brown and the butter will smell nutty. This takes about 5–7 minutes. Remove from heat and let cool 5 minutes.
- In a large bowl, whisk the warm browned butter with the brown sugar and granulated sugar until smooth and glossy.
- Beat in eggs, one at a time, then stir in the vanilla until incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined; don’t overmix.
- Fold in the chopped pecans and dark chocolate chips evenly through the dough.
- Drop tablespoon-sized portions of dough onto the prepared sheet, spacing them about 2 inches apart.
- Lightly sprinkle each mound with a pinch of flaky sea salt.
- Bake 10–12 minutes, or until edges are set and lightly golden but centers still look soft.
- Let cookies cool on the baking sheet 3–5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
These cookies are fantastic warm with a scoop of vanilla ice cream or alongside a strong cup of coffee. For a dessert plate, pair them with lighter cookies or cut fruit to balance richness. They also travel well in a tin for gifting — layer with parchment to prevent sticking.
How to store & freeze
- To store: Keep at room temperature in an airtight container for up to 4 days. Place a slice of bread or a paper towel in the container to maintain softness.
- To freeze: Flash-freeze baked cookies on a tray, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven.
- Safety note: These cookies contain eggs, but they’re fully baked; refrigerate leftover cookie dough or avoid keeping raw dough at room temperature for extended periods.
Tricks for success
- Use a light-colored pan for browning butter so you can see the tiny browned bits; they’re flavor gold.
- Don’t skip cooling the browned butter a few minutes — too-hot butter can cook the eggs when combined.
- Scoop uniform dough sizes for even baking and use parchment to prevent spread.
- Toasting pecans beforehand intensifies their flavor; do it in a dry skillet for 3–4 minutes until fragrant. For related small-batch techniques, see this guide to mini butter cookies.
- If your cookies spread too flat, chill the dough 20–30 minutes before baking or add a tablespoon more flour.
Creative twists
- Browned-butter toffee pecan: Fold in 1/2 cup chopped toffee bits for extra crunch.
- Brown butter and orange: Add a teaspoon of orange zest for a bright contrast.
- Nut-free: Replace pecans with crushed pretzels or additional chocolate chips. For a biscuit-style approach to texture, you might borrow techniques from this buttermilk biscuits method.
- Gluten-free: Use a 1:1 gluten-free flour blend and chill the dough; note texture may vary. More creative swaps and regional spins can be inspired by the buttermilk biscuit method for flaky layers.
Helpful answers
Q: How long do these cookies take from start to finish?
A: Plan 10 minutes to brown the butter, 10 minutes to mix, 10–12 minutes baking, plus cooling — roughly 40–45 minutes total.
Q: Can I make the dough ahead?
A: Yes. Refrigerate the dough up to 48 hours for deeper flavor, or freeze scooped dough balls for up to 3 months; bake from frozen adding an extra minute or two.
Q: Why brown the butter instead of melting it?
A: Browning develops nuttier, caramel-like flavors from the milk solids that plain melted butter doesn’t deliver. It’s the flavor backbone of these cookies.
Q: What size scoop should I use?
A: A tablespoon gives a nicely sized cookie; use a medium cookie scoop for consistent sizing and even baking.
Q: Are these safe if I want to serve them to kids?
A: Yes — fully baked cookies are safe. If you’re serving children who have nut allergies, use the nut-free variation and ensure no cross-contamination.
Conclusion
These butter pecan cookies are a small investment of time for a big payoff: brown-butter depth, toasty pecans, and molten chocolate in a tidy, easy-to-share package. If you want to compare techniques or try other takes on butter pecan cookies, I recommend checking out Baker by Nature’s butter pecan cookie recipe for a slightly different approach, and Sally’s Baking Addiction’s version for extra tips on texture and mix-ins. Enjoy baking — and don’t skip the sea salt on top.
Browned Butter Pecan Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt the butter in a light-colored saucepan over medium heat, swirling occasionally until it foams and the milk solids brown, about 5-7 minutes. Let cool for 5 minutes.
- In a large bowl, whisk the warm browned butter with the brown sugar and granulated sugar until smooth and glossy.
- Beat in eggs one at a time, then stir in the vanilla until incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined; don’t overmix.
- Fold in the chopped pecans and dark chocolate chips evenly through the dough.
- Drop tablespoon-sized portions of dough onto the prepared sheet, spacing them about 2 inches apart.
- Lightly sprinkle each mound with a pinch of flaky sea salt.
- Bake for 10-12 minutes, or until edges are set and lightly golden but centers still look soft.
- Let cookies cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
