Browned Butter Pecan Cookies are packed with buttered pecans, nutty browned butter, and caramely brown sugar - with crisp edges and rich, chewy centers. If a pecan praline were to turn itself into a cookie, this is exactly what it would taste like!
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Thick and chewy Butter Pecan Cookies
With crisp, caramelized edges and rich, chewy centers, these Butter Pecan Cookies are irresistible! Brown sugar and melted butter make them extra chewy.
What are butter pecans and how do you make them?
Butter pecan isn’t just an ice cream flavor – although it is one of my faves. Butter pecans can also be found in cakes and cookies.
Butter pecans are made by toasting pecans in butter, either in a skillet or roasting them in the oven.
Butter Pecan Cookies have amazing praline flavor
Butter + pecans + brown sugar + milk = pralines
Butter + pecans + brown sugar + cookie dough = the most amazing praline flavored Butter Pecan Cookie ever!
Browned butter adds nutty, toasty flavor
Browned butter adds a wonderful depth of flavor to these Butter Pecan Cookies. Because they’re not loaded with chocolate or other strong flavors, the nutty flavor of the browned butter really shines through.
Using browned butter in these Butter Pecan Cookies is perfect, because melted butter in cookie dough gives chewy, dense, and fudgy interiors.
How to brown butter
Browning butter takes only a few extra minutes than melting butter, but it adds a lot of flavor.
I like to use a light colored pan so that I can see exactly what’s happening on the bottom. It’s much harder to see the milk solids turning golden brown in a dark pan.
Melt the butter over medium-high heat and let it come to a boil, stirring occasionally. After it boils for a few minutes, you will see the milk solids on the bottom of the pan start to turn golden. I often notice this on the sides of the pan first.
When it starts turning golden in color, turn the heat lower and let it cook until the solids are a golden brown. This takes less than a minute and it burns fast so keep an eye on it. Pour the browned butter into the mixing bowl, scraping in all the yummy browned bits, so that it stops browning.
A note on measuring flour
Measuring flour correctly is essential to the success of a recipe.
There is no one correct way to measure flour other than weighing it. If you don’t have a scale, or if the recipe you are following doesn’t give weight measurements, it’s important to measure the flour the same way the recipe writer measured. Hopefully the author provides either a weight or a method.
Two ways of measuring flour are the dip and sweep method and the spoon and level method. One is not more correct than the other, however there is a significant difference in weight between the two.
In the dip and sweep method, dip the measuring cup into the flour and scoop it out. Run the flat edge of a butter knife over the top to level off the flour.
My weights correspond to the dip and sweep method because that’s the method I learned from Cook’s Illustrated, Julia Child, and other cooks and cookbooks.
For the spoon and level method, fluff the flour in the top of the bag, then spoon the flour into the measuring cup. Run the flat edge of a butter knife over the top to level off the flour.
How to make Butter Pecan Cookies
Once you’ve got the pecans toasted in butter and the butter browned, these cookies come together quickly.
Combine the dry ingredients (the flour, cornstarch, baking soda, and salt) in a bowl.
In another large mixing bowl – the one you’ve poured the browned butter into – whisk together the browned butter, sugars, vanilla, and eggs.
Stir in the dry ingredients until no streaks of flour remain, then stir in the butter pecans.
Chill the dough
I’m all for shortcuts, but this dough will need to be chilled for at least two hours or overnight. If the dough chills for longer than 4 hours, let it rest at room temperature for about 30 minutes so the dough is more workable.
How to bake
When the dough has chilled, roll it into balls. You can make them as big or small as you want. 3 tablespoon dough balls (60 grams) yields about 18 cookies.
Bake on a parchment lined baking sheet until the edges are set and just turning golden, about 9-12 minutes. The tops of the cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center. They will firm up while cooling.
Tips
Do you ever have trouble with your cookies spreading out too far or not far enough? The temperature of the dough and the temperature of the oven plays a role it this.
First, always weigh your ingredients carefully. Too little flour can make them spread too far, too much flour can prevent them from spreading enough. While there are differences in measuring methods, weighing the ingredients is exact.
Second, make sure your oven has had time to preheat. If your second batch comes out differently than your first batch, your oven may not have fully heated when you started.
Since some ovens run hot and some ovens run cold, an oven thermometer is the best way to keep track of the actual temperature.
Once you know your ingredients were measured correctly and your oven is at the correct temperature, let’s take a look at how the temperature of the cookie dough effects the spread of the cookie.
How the temperature of the cookie dough effects the spread of the cookie
Flat, too spread out cookies: Cookie dough that is too warm and hasn’t been chilled long enough will spread out too far making a flat cookie. The butter in the cookie melts before the cookie has a chance to set. A lower oven temperature also allows the dough to spread out.
Puffy mounds that didn’t spread out: Cookie dough that is too cold will set before it has a chance to spread out resulting in a puffy mound. A too hot oven also causes the cookie to set quickly.
To help you get the cookie that’s perfect for you, here are 3 different sets of cookies with varying dough and oven temperatures:
The 65° F cookie dough baked in a 375° oven stayed in puffed mounds with slight spreading.
The 70° F cookie dough baked in a 350° oven had a medium spread and are the cookies in the photos in this post.
The 73° F cookie dough baked in a 350° oven had the most spread, however it was just slighter than the 70° cookie dough.
Optional decorating ideas
- For a pretty, sparkly look, roll the balls of dough in granulated sugar before baking.
- For a salty sweet flavor, instead of rolling in sugar, sprinkle the cookies with sea salt after baking. If sprinkling with sea salt, reduce the salt in the cookie to ½ teaspoon.
- Press a pecan half or chopped pecans onto the top of the unbaked ball of dough before baking.
- For these cookies, I rolled the dough into a ball, pressed chopped pecans into the top half of the ball, gave it another roll between my palms, rolled it in sugar, then pressed a pecan half into the top.
How to freeze cookies or make in advance
You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to set at room temperature until the dough is workable or at the desired temperature, then roll into balls and bake.
Cookie dough balls can be rolled and kept in the refrigerator for up to 3 days. Bake as usual.
Freeze baked cookies for up to 3 months.
Unbaked cookie dough balls freeze well for up to 3 months. Let the dough ball thaw while preheating the oven. Let the cookie dough come to the desired temperature before baking.
MORE FAVORITE COOKIES TO LOVE:
- Slice and Bake Cranberry Orange Cookies
- Italian Almond Paste Cookies (Almond Macaroons)
- Authentic Italian Pignoli
- Peanut Butter Blossoms
- Brown Butter Toffee Cookies
- Lemon White Chocolate Cookies
- White Chocolate Raspberry Cookies
- White Chocolate Cranberry Cookies
- Double Chocolate Crinkle Cookies
- Triple Chocolate Cookies
- Soft and Chewy Funfetti Cookies
Recipe
Butter Pecan Cookies
Ingredients
For the butter pecans:
- 1 ½ cups chopped pecans 185g
- 1 ½ tablespoons butter 21g
For the Butter Pecan Cookies:
- 1 cup unsalted butter 227g
- 2 cups + 2 tablespoons all-purpose flour 287g
- 2 tablespoons cornstarch 14g
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup granulated sugar 99g
- 1 cup packed dark or light brown sugar 198g
- 2 large eggs at room temperature
- 2 teaspoons vanilla
To decorate (optional):
- Pecan halves
- Granulated sugar
- Sea salt
Instructions
For the butter pecans:
- Sauté the chopped pecans and butter in a skillet over medium heat until fragrant and toasted, about 3-4 minutes. Stir frequently and keep an eye on the small crumbs, they will brown quicker than the bigger pieces. Set aside to cool.
For the Butter Pecan Cookies:
- Brown the butter: Heat the butter in a light colored skillet over medium-high heat. It will come to a boil. Continue cooking, stirring occasionally, until the solid particles at the bottom turn golden brown. Keep an eye on it carefully towards the end, it can burn quickly. Immediately pour into a large mixing bowl to stop the browning. Let cool slightly, about 10 minutes.
- Whisk together the flour, cornstarch, baking soda, and salt in a bowl.
- Whisk sugars into cooled browned butter. Whisk in vanilla and eggs until thoroughly combined.
- Pour dry ingredients into bowl and stir until no streaks of flour remain.
- Stir in buttered pecans.
- Cover with plastic wrap, pressing the plastic down on the surface of the dough. Chill for at least 3 hours and up to 3 days. If you chill longer than 3 hours, let dough sit at room temperature for about 30 minutes so the dough is easier to scoop.
To bake the cookies:
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- Roll dough into balls, about 3 tablespoons each (60g) . Place 2 inches apart on baking sheet. For optional decoration see notes.
- Bake on the middle rack until the edges are set and just beginning to turn golden brown, about 9-12 minutes. The tops of the cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center. They will firm up while cooling.
- Let rest on baking sheet for 5 minutes, then transfer to a cooling rack.
- Store in an airtight container for up to 5 days.
Notes
- I prefer to use a metal, non-insulated baking sheet so the cookies brown properly on the bottom.
- Cookies can be made smaller. They will take less time to bake.
- For a pretty sparkly look, roll the balls of dough in granulated sugar before baking.
- For a salty sweet flavor, instead of rolling in sugar, sprinkle the cookies with sea salt after baking.
- Press a pecan half onto the top of the unbaked ball of dough before baking.
Nutrition
Enjoy, friends!
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Isabelle
These cookies are amazing. I’m not the best baker for cookies usually. For some reason, I’m never impressed with my results but with this recipe, a whole other story.
Everyone loved them. I loved the brown butter idea. First time I’m browning butter and the instructions were super clear. I really liked all the tips and help in the blog.
My only side note totally unrelated to the recipe: navigating in that page is horrible on a mobile phone!!! Too many ads, pop ups videos, etc. It’s very distracting and a bit excessive! Deters me from searching other recipes in here! Just my 2 cents!
Kelly
So happy that you liked them and found the tips helpful, Isabelle! Thank you also for your input on the site!
Lorna Dickson
Amazing tasty and turned out surprisingly myself making them. I’ll be making more again in near future
Kelly
Thanks so much, Lorna! So happy you liked them!
Ginger
Hi,
I would like to substitute gluten free flour here. Do you have any suggestion to make that work?
Thanks,
Ginger
Kelly
Hi Ginger,
I don't have any experience with gluten free flour, so I'm not sure. This link gives tips for baking with gluten free flour. King Arthur flour also has some information on gluten free baking. Hope this helps!
Easyfoodsmith
Gorgeous! The brown butter must have given them such a beautiful nutty flavor, i can only imagine how good they must be.
Kelly
The brown butter flavor really shines through in these cookies. Thanks so much, Taruna!
Kelly @ Kelly Lynns Sweets and Treats
Mmmmm these cookies have everything I want in them: browned butter, pecans and they are thick and chewy. So basically my perfect cookie!!
Kelly
I love their sweet and salty flavor! Thanks so much, Kelly!
annie@ciaochowbambina
Oh my goodness! Everything I want in a cookie! Do I have to share? 😉
Kelly
Sharing is the hardest part! I was lucky to have one while taking pictures because they just disappeared! Thanks so much, Annie!
Abbe@This is How I Cook
We have many pecan lovers in this house that these are a must try. All your cookies are gorgeous and I don't know where to start!
Kelly
This one is definitely our family's favorite. I only got one! Thanks so much, Abbe!
Balvinder
Yum! I am having my morning tea and dreaming of these cookies! I love cookies with nuts and the taste of brown butter. Lovely recipe!
Kelly
I love the sweet and salty combo in nut cookies. Definitely a family favorite! Thanks so much, Balvinder!
Katherine | Love In My Oven
I love that you did all the testing for us, Kelly! I was recipe testing some cookies the other day for gingerbread cookies and I had to make 3 different batches before finding the right ratios between chilling, oven temperature and the amount of butter. Small tweaks make such a big difference!! These look absolutely perfect!
Kelly
Is your freezer as full as mine with all the recipe testing?! Such little things really do make a big difference. Let me know if you need any help finishing off all those gingerbread cookies. I will happily volunteer! Thanks so much, Katherine!
Valentina
These are amazing! Honestly, the batter looks so good that I'd end up with about 5 cookies. Ha! I'm so impressed with the thoroughness of your recipe testing -- and the baking tips are great. Beautiful cookies. I want to eat one right this minute. 🙂 ~Valentina
Kelly
I love cookie dough (naughty, I know!) and this one tastes just like a pecan praline! Thanks so much, Valentina!
Laura
I love love love butter pecan flavors! And these cookies are beautiful! I like your test of dough and oven temperatures, I like the looks of each of them! I’m pinning this so I can make them soon! Thanks!
Kelly
Laura, I love butter pecan everything! I was a little surprised that just a small difference in the temperature of the dough makes a noticeable difference in the spread of the cookie. Thanks so much!
Haylie / Our Balanced Bowl
From the brown sugar...melted butter...crunchy pecans!! I'm all about these cookies, Kelly! They are so perfect for the holiday season! I definitely want to take these to a cookie swap!
Kelly
It's definitely one of my favorite flavor combinations! Thanks so much, Haylie!
Cheyanne @ No Spoon Necessary
Guuurl, send napkins because I am drooling!!!! I absolutely LIVE for thick and chewy cookies!!! To me they are, hands down, the best! Throw in some brown sugar, brown butter and pecans!?!?! Good lord - YES!!!!! These wouldn't last more than 2 seconds in my house! I can't wait to make (and devour) these!!!!
Kelly
Chey, thick and chewy is definitely my favorite! They disappeared so fast! Thanks so much!
Leanne
My favourite kind of cookie is chewy with crispy edges! These look perfect Kelly. Great for the holidays or any time of year!
Kelly
They're my fave, too! Thanks so much, Leanne!
Kathy @ Beyond the Chicken Coop
Wow! What a great cookie and tutorial! So much information in this post about making cookies! I love that you've added browned butter to these pecan cookies. Adds an extra boost of flavor.
Kelly
The browned butter flavor really shines through in this recipe and is wonderful with the pecans and brown sugar. Thanks so much, Kathy!