Butter Pecan Cookies Brown Butter (Printable)

Rich nutty cookies with browned butter, toasted pecans, and a sprinkle of flaky sea salt.

# What You Need:

→ Brown Butter

01 - 1 cup unsalted butter

→ Cookies

02 - 2 1/4 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1 1/2 cups pecan halves, toasted and coarsely chopped

→ Finishing

10 - Flaky sea salt such as Maldon, for sprinkling

# Step-by-Step Guide:

01 - In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling often, until the butter foams, turns golden brown, and has a nutty aroma, approximately 5 to 7 minutes. Pour into a large mixing bowl and cool for 10 minutes.
02 - While the butter cools, preheat the oven to 350°F. Spread pecan halves on a baking sheet and toast for 6 to 8 minutes, stirring halfway through. Cool completely, then chop coarsely.
03 - To the cooled brown butter, add brown sugar and granulated sugar. Beat until well combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in toasted pecans.
05 - Line baking sheets with parchment paper. Scoop dough using approximately 2 tablespoons per cookie onto the sheets, spacing 2 inches apart. Sprinkle each cookie with a pinch of flaky sea salt.
06 - Bake for 12 to 14 minutes, until edges are golden and centers look just set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The brown butter gives these cookies a depth that regular butter just can't touch, like someone turned up the flavor volume.
  • They're foolproof enough for a weeknight but fancy enough to gift or serve at a dinner party without apology.
02 -
  • Don't rush the brown butter step or you'll end up with plain melted butter, which defeats the whole point—it really does need that 5 to 7 minutes of dedicated attention.
  • Overbaking these cookies turns them from tender to crispy, so pull them out when the centers still look slightly soft; they'll continue cooking on the hot pan.
03 -
  • If you have time, chilling the dough for 1 to 2 hours before baking will make the cookies more flavorful and give you more control over the spread.
  • Room temperature eggs and slightly cooled brown butter are non-negotiable—they ensure the dough mixes smoothly without any weird texture issues.
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