Classic Butter Pecan Cookies are brimming with brown butter and pecan flavor in a chewy cookie. Perfect for a cookie exchange or enjoying during the holiday season….as well as the rest of the year!
If you are a fan of Butter Pecan ice cream this butter pecan cookies recipe will be a favorite! It’s an easy cookie recipe that doesn’t require a mixer.
The baked cookies have soft centers and an irresistible nutty flavor. Browning the butter gives them a rich flavor. It’s a very easy recipe. They are great Christmas cookies or just to keep in the cookie jar ready to be enjoyed with a cold glass of milk.
Try our Chocolate Chip Pecan Cookies too!
Recipe Ingredients Notes
For the complete ingredient list and amounts, refer to the printable recipe card at the end of the post.
- Unsalted Butter. You’ll use 3/4 cup (12 tablespoons) total. Start with room temperature butter cut into tablespoon portions. The butter will be melted; some to create browned butter and some regularly. This gives the cookies the best texture and flavor. Cutting it into tablespoons ensures it will melt evenly.
- Light brown sugar. This gives the cookies a caramel-y sweetness.
- All purpose flour. Regular all purpose flour or gluten-free measure-for-measure flour blend can be used. For gluten-free baking we use Bob’s Red Mill gluten-free 1-to-1 flour blend. Be sure to spoon the flour into the measuring cup and level it; do not scoop it! Scooping can lead to higher density which will make the cookies (or any baked goods) have a different texture.
- Baking soda. This is the rising agent in these butter pecan cookies.
- Chopped pecans. You can use already chopped pecans from the store or chop pecan halves or whole pecans yourself.
- Vanilla extract. Pure vanilla extract gives cookies a familiar homey flavor and heightens the other flavors.
- Flaky sea salt. This is optional to top the cookies. It provides a delicious contrast to the sweetness of the cookies that really sets them apart.
How to Make
STEP 1. Brown the butter
Place 8 tablespoons of butter in a small light colored saucepan or skillet set over medium heat. The light color makes it easier to see when the butter has browned so it does not burn. Heat butter until it melts, stirring to move the butter around.
Continue to stir and heat the butter until it is golden brown, foaming and begins to smell nutty (photo 1). It should take about 5 minutes. See the Pro Tips below for more details.
Add the brown butter to a large mixing bowl (along with any solid particles in the bottom of the pan).
Melt the remaining 4 tablespoons of butter (do not brown it) and add it to the bowl with the browned melted butter. Allow to cool for 5 minutes.
STEP 2. Make the cookie dough
Add the light brown sugar to the mixing bowl and whisk to combine. Add the egg and vanilla extract and whisk until well combined (photo 2).
In a separate bowl, mix together the flour and baking soda. Add the dry ingredients to the wet and mix until no large lumps remain (photo 3). The dough is thick.
Fold in the pecans; mix just the pecans are evenly distributed (photo 4). Do not overmix.
STEP 3. Chill
Cover the bowl with plastic wrap and transfer the cookie dough to the refrigerator to chill for 30 minutes.
STEP 4. Scoop
While the dough chills, preheat the oven to 375F.
Line a baking sheet with parchment paper or a silicone baking mat.
Once the dough is completely chilled, scoop out 2 tablespoon sized cookie dough balls onto prepared baking sheets with 2 inches in between (the cookies will spread).
We recommend using a 2 tablespoon medium cookie scoop for this. Press down each ball of cookie dough with the flat bottomed glass so it is no thicker than ½-inch (photo 5).
STEP 5. Bake
Bake the cookies for 12-14 minutes or until the edges are just set (do not over bake). Immediately when the cookies come out of the oven, tap the tray on the counter to deflate the cookies slightly. Sprinkle lightly with flaky sea salt (if using) on the tops of the cookies while the cookies are still warm.
STEP 6. Cool
Allow the baked cookies to fully cool on the cookie sheet and then transfer them to an airtight container.
Pro Tips
Browning butter. This is easy but needs to be monitored so it doesn’t change from browned butter to burnt butter. This can happen quickly. Use a light colored pan or skillet. Stir constantly. As soon as the foaming subsides and you can see dark particles in the bottom of the pan, remove it from the heat and pour into the mixing bowl.
How to Store
Store in an airtight container at room temperature for up to 3-5 days. Baked cooled cookies can also be frozen for up to three months. Thaw in the refrigerator and allow to come to room temperature before eating for best flavor.
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Recipe
Butter Pecan Cookies
Ingredients
- 12 tablespoons unsalted butter room temperature, cut into tablespoon portions
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all purpose flour regular or gluten-free measure-for-measure flour blend
- 1 teaspoon baking soda
- 1 cup chopped pecans
- Flaky sea salt to top (optional)
Instructions
- Place 8 tablespoons of butter in a small light colored saucepan or skillet set over medium heat. The light color makes it easier to see when the butter has browned so it does not burn. Heat butter until it melts, stirring to move the butter around.12 tablespoons unsalted butter
- Continue to stir and heat the butter until it is golden brown, foaming and begins to smell nutty. It should take about 5 minutes. See the Pro Tips in the NOTES section below for more details.Add the brown butter to a large mixing bowl (along with any solid particles in the bottom of the pan).
- Melt the remaining 4 tablespoons of butter (do not brown it) and add it to the bowl with the browned melted butter. Allow to cool for 5 minutes.
- Add the light brown sugar to the mixing bowl and whisk to combine.Add the egg and vanilla extract and whisk until well combined.1 cup light brown sugar, 1 large egg, 1 teaspoon pure vanilla extract
- In a separate bowl, mix together the flour and baking soda. Add the dry ingredients to the wet and mix until no large lumps remain. The dough is thick.1 ¾ cups all purpose flour, 1 teaspoon baking soda
- Fold in the pecans; mix just the pecans are evenly distributed. Do not overmix.1 cup chopped pecans
- Cover the bowl with plastic wrap and transfer the cookie dough to the refrigerator to chill for 30 minutes.
- While the dough chills, preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone baking mat.
- Once the dough is completely chilled, scoop out 2 tablespoon sized cookie dough balls onto prepared baking sheets with 2 inches in between (the cookies will spread). We recommend using a 2 tablespoon medium cookie scoop for this. Press down each ball of cookie dough with the flat bottomed glass so it is no thicker than ½-inch.
- Bake the cookies for 12-14 minutes or until the edges are just set (do not over bake). Sprinkle lightly with flaky sea salt (if using) on the tops of the cookies while the cookies are still warm.Flaky sea salt
- Allow the baked cookies to fully cool on the cookie sheet and then transfer them to an airtight container.
Kristyn says
I absolutely love these cookies!! We make them for our goodie plates & they are always a favorite! They are so rich in flavor!
Ashley says
These were so flavorful and delicious! I need to make more and hide them away so they last longer!
Casey says
These were so buttery and flavorful. I think they’d be great crumbled over some vanilla ice cream, too!
Kate says
I love the flavor of these cookies, and they were straightforward to make too!