These Ultimate Brown Butter Pecan Cookies are a bakery-style dream—thick, chewy, and bursting with caramelized flavor from toasted pecans and rich brown butter. Perfectly spiced with a hint of cinnamon, they’re the kind of cookies everyone asks for the recipe.
Why You’ll Love This Recipe
- Rich nutty flavor from brown butter
- Toasted pecans for crunch and depth
- Thick and chewy texture
- Perfect make-ahead dough
- Great for holidays and gifting
Ingredients
For the Buttered Pecans:
- 1¼ cups pecan halves, finely chopped
- 3 tablespoons unsalted butter
For the Cookie Dough:
- 2½ cups all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 cup unsalted butter (2 sticks), browned and cooled
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs + 1 egg yolk
- 1 tablespoon vanilla extract
- 16 pecan halves, for topping (optional)
Directions
- In a skillet, melt 3 tablespoons butter over medium heat. Add chopped pecans and toast for 4–5 minutes, stirring often. Remove from heat and let cool.
- In a saucepan, melt 1 cup butter and cook over medium heat until golden brown and fragrant. Pour into a bowl and cool to room temperature.
- In a medium bowl, whisk together flour, cornstarch, salt, cinnamon, and baking soda.
- In a large bowl, beat browned butter, brown sugar, and granulated sugar until well combined. Add eggs and vanilla; mix until smooth.
- Stir dry ingredients into wet ingredients until just combined. Fold in toasted pecans.
- Cover the dough and chill for at least 4 hours or overnight for best results.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop 3-tablespoon portions of dough onto baking sheets. Press a pecan half on top if using.
- Bake for 9–12 minutes until edges are golden and centers look set. Let cool on the pan for 10 minutes, then transfer to a wire rack.
Servings and Timing
Prep Time: 20 minutes (plus chilling)
Baking Time: 10 minutes
Total Time: 4 hours 30 minutes
Kcal: 280 kcal
Servings: 24 cookies
Variations
- Add chopped dark chocolate for a nutty-choco twist
- Use maple extract instead of vanilla for a fall-inspired flavor
- Swap pecans with walnuts or almonds
- Drizzle with white chocolate for extra sweetness
- Sprinkle with flaky sea salt before baking for contrast
Storage/Reheating
- Room temperature: Store in an airtight container for up to 5 days
- Freezer: Freeze unbaked dough balls for up to 2 months
- Reheat: Warm baked cookies in the microwave for 10 seconds for a fresh-from-oven taste
FAQs
What does browning the butter do?
It adds a nutty, toasty flavor that enhances the richness of the cookies.
Do I need to chill the dough?
Yes, it helps the cookies hold their shape and develop better texture and flavor.
Can I skip the pecans?
You can, but they add great crunch and flavor. Try replacing with another nut or chocolate.
What kind of brown sugar should I use?
Dark brown sugar gives deeper flavor, but light brown works too.
Can I make the dough ahead of time?
Absolutely, chill it for up to 48 hours before baking.
How do I know when the cookies are done?
The edges should be golden while the centers still look slightly soft.
Can I make smaller cookies?
Yes, use a smaller scoop and reduce baking time by 2–3 minutes.
Can I use a hand mixer?
Yes, it works just as well as a stand mixer.
Are these cookies freezer-friendly?
Yes, freeze baked or unbaked and enjoy later.
Can I use regular butter instead of browning it?
Yes, but you’ll miss the extra flavor that brown butter provides.
Conclusion
These Ultimate Brown Butter Pecan Cookies are the definition of indulgent, cozy baking. Packed with toasty flavor and chewy texture, they’re a seasonal staple and an everyday favorite. Whether you’re gifting, entertaining, or just treating yourself—these cookies deliver every time.
Print
Ultimate Brown Butter Pecan Cookies
- Total Time: 4 hours 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Thick, chewy brown butter pecan cookies packed with toasted pecans and rich caramelized flavor. A cozy, bakery-style treat with hints of cinnamon and vanilla.
Ingredients
Buttered Pecans:
1¼ cups pecan halves, finely chopped
3 tablespoons unsalted butter
Cookie Dough:
2½ cups all-purpose flour
1 tablespoon cornstarch
¾ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon baking soda
1 cup unsalted butter (2 sticks), browned and cooled
1 cup packed dark brown sugar
½ cup granulated sugar
2 large eggs + 1 egg yolk
1 tablespoon vanilla extract
16 pecan halves (optional, for topping)
Instructions
Toast the Pecans:
Melt 3 tablespoons butter in a skillet over medium heat. Add chopped pecans and toast for 4–5 minutes until fragrant. Let cool.Brown the Butter:
In a saucepan, brown 1 cup butter over medium heat until golden and nutty smelling (about 6–8 minutes). Pour into a bowl and allow to cool to room temperature.Mix Dry Ingredients:
In a medium bowl, whisk together flour, cornstarch, salt, cinnamon, and baking soda.Make the Dough:
In a large bowl, beat browned butter, brown sugar, and granulated sugar until well mixed. Add eggs and vanilla extract. Mix until smooth. Gradually stir in dry ingredients. Fold in cooled toasted pecans.Chill the Dough:
Cover and refrigerate dough for at least 4 hours or overnight for best flavor and texture.Bake:
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop 3-tablespoon-sized dough portions and place on sheet 2 inches apart. Top each with a pecan half if desired.Finish & Cool:
Bake for 9–12 minutes or until edges are golden and centers just set. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Chilling the dough is key to thick, chewy cookies.
- For extra crunch, use toasted pecan halves as a topping.
- Cookies can be frozen before or after baking.
- Prep Time: 20 minutes (+ chilling)
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American