Brown Butter Pecan Cookies

Chewy brown butter pecan cookies made with toasted pecans and rich, golden butter. This easy recipe uses simple ingredients to create bakery-style cookies with crisp edges and soft centers. Perfect for holiday baking, fall desserts, or a cozy homemade treat. No mixer required.

These cookies are rich, nutty, and chewy with toasted pecans and deeply flavorful browned butter. Perfectly crisp on the edges and soft in the center, they’re a cozy favorite for fall and the holiday season.

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Ingredients

• ⅔ cup (150 g) butter
• ½ cup (100 g) white sugar
• ½ cup (100 g) light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups (175 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (170 g) pecans

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Instructions

1. Brown the Butter

1. In a small saucepan over medium heat, melt the butter.
2. Continue cooking, stirring occasionally, as it begins to crackle and foam.
3. Once the crackling slows down, the butter will start to brown quickly. When it turns a deep golden color and smells nutty, remove it from heat.
4. Pour into a mixing bowl and allow to cool slightly.

2. Toast the Pecans

1. While the butter cools, place the pecans in a dry skillet over medium-high heat.
2. Toast for 5–7 minutes, stirring often, until fragrant. Remove from heat.
3. Roughly chop the pecans, reserving a small handful for decorating.

3. Make the Cookie Dough

1. Add the white sugar and brown sugar to the cooled brown butter. Whisk until smooth.
2. Add the egg and vanilla, then whisk vigorously for 1 minute by hand or on high speed with a mixer.
3. Stir in the flour, baking soda, and salt until just combined.
4. Fold in the chopped pecans using a spatula or spoon.
5. Cover and chill the dough in the refrigerator for 30 minutes.

4. Bake the Cookies

1. Preheat your oven to 335°F (170°C). Line a baking sheet with parchment paper.
2. Scoop dough into balls and place on the sheet, spacing them apart. Flatten slightly with your hand.
3. Press 1–2 whole pecans on top of each cookie. Optionally, sprinkle with a little brown sugar and flaky sea salt.
4. Bake for 10–12 minutes, or until the edges are golden brown.
5. Let cool on the baking sheet for a few minutes, then transfer to a wire rack.

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Tips

• Brown butter carefully—it can go from golden to burnt quickly.
• Let the brown butter cool slightly before mixing to avoid scrambling the egg.
• Toasting pecans enhances their flavor significantly—don’t skip this step.
• For perfectly round cookies, shape the dough slightly before baking.

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Variations and Substitutions

• Nuts: Swap pecans for walnuts or almonds.
• Add-ins: Mix in dark chocolate chips or chopped toffee for extra richness.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Egg-free: Use a flax egg (1 tbsp ground flax + 3 tbsp water) as a substitute.

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FAQs

Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 48 hours before baking. Let it soften slightly before scooping.

Can I freeze the cookie dough?
Absolutely. Scoop dough balls, freeze them on a tray, then transfer to a freezer bag. Bake from frozen—just add 1–2 minutes to the bake time.

Why do my cookies spread too much?
If your butter is too warm or the dough isn’t chilled, cookies may spread more. Chill the dough thoroughly before baking.

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Serving Suggestions

• Serve warm with a glass of cold milk or a cup of coffee.
• Perfect for holiday platters or cookie swaps.
• Crumble over vanilla ice cream for a decadent dessert.

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Why You’ll Love This Recipe

• Deep, nutty flavor from browned butter and toasted pecans.
• Simple pantry ingredients with bakery-style results.
• Perfect texture—chewy, crunchy, and buttery in every bite.