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Ultimate Browned Butter Pecan Cookies

Close-up of three golden brown butter pecan cookies topped with visible pecan pieces, resting on a white plate.
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Make rich, soft, and chewy butter pecan cookies using browned butter for deep, nutty flavor. This recipe delivers melt-in-your-mouth perfection for your holiday baking or everyday treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped pecans, toasted

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then subsides, and brown bits form at the bottom, releasing a nutty aroma. Immediately pour the browned butter into a heatproof bowl to stop cooking. Let it cool until it is mostly solid but still soft, about 30 minutes at room temperature.
  2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a large bowl, beat the cooled browned butter, brown sugar, and granulated sugar together until creamy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Stir in the toasted chopped pecans.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft for a chewy texture.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring frequently until fragrant. Watch them closely as they burn fast.
  • For the best melt-in-your-mouth texture, chill the dough for at least 30 minutes before scooping and baking.
  • If you prefer a crisper cookie, bake for an additional 1 to 2 minutes.

Nutrition

Find it online: https://cookingbycarla.com/butter-pecan-cookies-recipe-browned-butter/