Brown Butter Pecan Cookies (Printable)

Nutty pecans and rich brown butter blend for chewy, golden cookies loaded with flavor.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract

→ Add-ins

09 - 1 1/2 cups chopped pecans

# Method:

01 - Melt unsalted butter in a saucepan over medium heat. Swirl occasionally until it develops a golden color and nutty aroma, about 5-7 minutes. Remove from heat and let cool to room temperature.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt until well combined.
03 - In a large mixing bowl, blend the cooled brown butter with light brown sugar and granulated sugar until smooth.
04 - Beat in eggs one at a time, ensuring each is fully incorporated, then stir in vanilla extract.
05 - Gradually fold the flour mixture into the wet ingredients, mixing until no streaks remain.
06 - Gently fold the chopped pecans into the dough, distributing them evenly.
07 - Cover the dough and refrigerate for at least 45 minutes to allow flavors to develop and dough to firm up.
08 - Set oven to 350°F and line baking sheets with parchment paper.
09 - Portion dough into 2-tablespoon-sized balls and arrange them on prepared sheets, spacing 2 inches apart.
10 - Bake for 10-12 minutes or until edges are golden and centers are set. Cool on pan for 5 minutes before transferring to a wire rack.

# Expert Advice:

01 -
  • Chewy centers with crisp edges for the ultimate cookie texture
  • Nutty flavor from toasted pecans and rich brown butter
  • No chilling required so cookies are ready fast
02 -
  • Loaded with toasted pecans for added vitamins and minerals
  • Makes excellent ice cream sandwich cookies
  • Cozy flavor from browned butter tastes like the holidays
03 -
  • Always brown your butter slowly for the best nutty flavor. Do not rush this step.
  • Letting toasted pecans cool completely before adding them to dough prevents melting the chocolate or softening the dough too much.
  • Weigh your flour for consistent results and avoid dense cookies.
  • Under bake slightly for soft gooey centers.

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