These Brown Butter Pecan Cookies are a delicious treat that will quickly become one of your favorite cookies. Made with toasted pecans, sweet chocolate chunks, and rich brown butter, these cookies are perfect for any occasion.
Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.
Jump to:
❤️ Why you'll love this recipe
- The mixture of browned butter and toasted pecans creates a perfect buttery flavor that combines so well with the chocolate.
- The combination of sweet treats and nutty flavors makes these brown butter pecan cookies irresistible.
- Plus they are great for the holiday season or any time of the year when you feel like baking.
🧾 Ingredient List
As an Amazon Associate, I earn from qualifying purchases.
- unsalted butter
- white granulated sugar
- light brown sugar
- salt
- large eggs
- pure vanilla extract
- butter extract
- all-purpose flour
- baking soda
- milk chocolate bar
- chopped pecans
- whole pecan
🍲 Equipment
- Parchment Paper
- rimmed baking sheet
- large ice cream scooper
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: In a medium-sized saucepan, melt the unsalted butter until browned and nutty smelling, stir frequently, about 5 minutes. Once browned, remove from the heat and set aside.
Step 2: In a large mixing bowl whisk together the white sugar, brown sugar, and salt. Then pour in the browned butter and whisk until combined.
Step 3: To the butter/sugar mixture, whisk in the eggs, vanilla extract, and butter extract, whisk until smooth.
Step 4: Sift in the all-purpose flour and baking soda. Whisk until just combined.
Step 5: Add the chopped pecans and chocolate. Gently fold into the cookie dough.
Step 6: Cover the dough with plastic wrap and refrigerate the dough for at least 30 minutes before baking.
Step 7: Preheat the oven to 370°F. Place parchment paper on a large baking tray. Use a 2-inch cookie scooper to create balls of dough and place them on the baking tray.
Step 8: Top each cookie dough ball with a pecan half. Then bake for 13-15 minutes or until the edges are golden brown.
Step 9: Let the cookies cool for at least 10 minutes and then serve and enjoy.
👩🏻🍳 Eileen's Tips for Success
- I like to bake cookies on a stainless steel large-rimmed cookie sheet that is lined with parchment paper. I find that the baking sheet and parchment allow my cookies to bake evenly.
- Because oven temperatures can vary, make sure that you keep a close eye on your cookies so that they don't burn, you may need to add a few minutes to the cooking time or lower the time by a few minutes depending on your oven.
- The dough for this butter pecan cookie recipe will spread some as it bakes so be sure to leave enough space between the cookie dough balls.
- This cookie dough tastes even better after it has time to chill. So, don't rush the chill time, you can store the dough in the fridge for up to four days.
- I think that warm cookies go so well with a tall glass of milk. So, grab your favorite milk and enjoy this delicious cookie.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Instead of pecans, try using almonds, walnuts, or even hazelnuts for a different nutty flavor.
- Take your butter pecan cookies to the next level by adding a scoop of butter pecan ice cream between two cookies and making them into sandwiches.
- Add a sprinkle of toffee bits on top of the cookies before baking for an extra crunch and caramel flavor.
❄️ Make ahead, storage, and freezer tips
Make ahead - Making this cookie dough ahead is a great plan. It will allow you to have fresh cookies anytime you want them.
Storage - These cookies stay fresh for up to five days when stored in an airtight container at room temperature.
Freezer tips – This cookie dough can be frozen in a freezer bag and saved for later use. When you're ready to bake, just let the dough thaw in the fridge overnight before baking.
📋 Frequently Asked Questions
Browning butter adds a nutty and caramelized flavor to the butter, giving it a rich and unique taste.
Yes, you can use salted butter if that's all you have on hand. Just omit the added salt in the recipe.
The edges should be lightly golden brown and the tops of the cookies should look slightly set.
🥣 Serving Suggestions
- These Peanut Butter Stuffed Cookies are delicious nutty cookies that are great for your holiday cookie exchange.
- I have to admit that pecan sandies are by far one of my favorite cookies to make when I'm craving a nutty cookie. Plus, they have simple steps to make them so even beginners can bake them.
- These Cherry Whipped Shortbread cookies are another one of my favorite easy cookie recipes to bake for the holiday season or when I'm craving something sweet.
🍽 Similar recipes
- Are you looking for another delicious pecan recipe to make for your family? This Whiskey Pecan Pie is a perfect choice! With its rich, buttery crust and boozy filling, it's sure to be a hit at any gathering.
- These Baked Pecan Crusted Chicken Tenders are a great way to use this delicious nut in a savory dish. If you are looking for some new meal inspiration for your family this is the recipe for you.
- 'For another delicious cookie recipe that your whole family will love check out these Big Fat Chewy Chocolate Chip Cookies or these Nieman Marcus $250 Dollar Cookies.
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER
Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Browned Butter Pecan Chocolate Chip Cookies
Equipment
Ingredients
Instructions
- In a medium-sized saucepan, melt the unsalted butter until browned and nutty smelling, stir frequently, about 5 minutes. Once browned, remove from the heat and set aside.
- In a large mixing bowl whisk together the white sugar, brown sugar, and salt. Then pour in the browned butter and whisk until combined. There should be no clumps of brown sugar visible.
- To the butter/sugar mixture, whisk in the eggs, vanilla extract, and butter extract, whisk until smooth.
- Sift in the all-purpose flour and baking soda. Whisk until just combined.
- Add the chopped pecans and chocolate. Gently fold into the cookie dough.
- Cover the dough with plastic wrap and refrigerate the dough for at least 30 minutes before baking.
- Preheat the oven to 370°F. Place parchment paper on a large baking tray. Use a 2-inch cookie scooper to create balls of dough and place them on the baking tray. Optional, top each cookie with a whole pecan.
- Bake for 13 to 15 minutes in the preheated oven or until the edges are golden brown.
- Let cool for at least 10 minutes. Serve and enjoy.
Comments
No Comments