Brown Butter Pecan Cookies

Buttery, nutty, and irresistibly chewy—these brown butter pecan cookies are the kind of treat you’ll find yourself sneaking from the cooling rack before they’ve even set.

I still remember the first time I pulled a tray of these from the oven. The kitchen was filled with this warm, nutty aroma that only brown butter can create—like toasted caramel with a hint of roasted pecans. My family didn’t even wait for them to cool; they hovered around the counter, grabbing cookies straight from the baking sheet. That was the moment I knew this butter pecan cookies recipe was going to be a forever favorite.

What makes them so special isn’t just the rich flavor of the brown butter (though that’s a star on its own). It’s the way the pecans add that perfect crunch against the soft, chewy cookie base. Each bite feels like this satisfying balance of sweet and nutty, soft and crisp. They’re the kind of cookies you bake when you want to impress—but secretly, they’re so easy you’ll wonder why you haven’t been making them all along.

These are not your average pecan cookies. Browning the butter transforms a simple dough into something complex and almost gourmet, yet still incredibly comforting. I love making a batch in the fall, when the air starts to cool and cozy baking feels like a seasonal ritual. But honestly? These brown butter sugar cookies belong in the oven year-round. With a cup of coffee in the morning or a little evening tea, they hit the spot every single time.

If you’ve been looking for fall cookies that taste both nostalgic and a little elevated, this is it. These brown butter cookies will remind you of the classics you grew up with, but with that extra depth of flavor that makes them truly unforgettable.

Why You’ll Love It

• The flavor runs deep. Browning the butter takes a simple dough and infuses it with this rich, toasty, almost caramel-like depth that plain butter just can’t match.
• Perfect texture balance. Chewy centers, crisp golden edges, and crunchy pecans in every bite—basically, cookie heaven.
• Cozy fall vibes. These are the kind of fall cookies that make your kitchen smell like a bakery, with nutty warmth that feels instantly comforting.
• Simple but impressive. Even though it tastes like something from a fancy café, this butter pecan cookies recipe comes together with pantry staples and straightforward steps.
• They disappear fast. Whether it’s family, friends, or just you sneaking “one more,” these pecan cookies never seem to last more than a day.

Ingredient List

• 1 cup (2 sticks) unsalted butter
• 1 ½ cups brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 ½ cups chopped pecans, toasted
• Optional: flaky sea salt for topping

Ingredient Notes

• Butter – Browning the butter is the secret magic here. It gives the cookies that nutty, caramel-like flavor you won’t get from regular melted butter. Don’t skip this step—it’s what makes these brown butter cookies shine.
• Brown Sugar – I prefer using dark brown sugar because it adds a deeper molasses flavor, but light brown works too if that’s what you have.
• Pecans – Toast them! It brings out their natural sweetness and adds the crunch you want in pecan cookies. I usually spread them on a baking sheet and pop them in the oven for about 7 minutes until fragrant.
• Vanilla Extract – A good-quality vanilla (like Nielsen-Massey or even a homemade one if you have it) makes a noticeable difference.
• Cinnamon – Just a touch rounds out the flavors, giving these cookies that cozy fall cookie vibe without overpowering the brown butter.
• Flaky Sea Salt – Totally optional, but I love sprinkling a pinch on top right after baking. It makes the sweetness pop and looks a little fancy too.

Kitchen Equipment Needed

• Medium saucepan or skillet – For browning the butter. I love using a light-colored pan so I can actually see the butter change color without guessing.
• Mixing bowls (at least two) – One for whisking the dry ingredients, one for the wet. Keeps things neat and easy.
• Hand mixer or stand mixer – Creaming the sugars and butter is faster this way, though a sturdy whisk and some arm power will do in a pinch.
• Baking sheet – A good heavy-duty sheet pan helps the cookies bake evenly. (I always line mine with parchment paper—less mess, perfect bottoms!)
• Cooling rack – Letting the cookies cool properly prevents soggy bottoms and keeps that lovely chewy texture.
• Cookie scoop (optional but highly recommended) – Makes every cookie the same size so they bake evenly. Plus, it saves me from sticky hands.

Instructions

Step 1: Brown the Butter

• Place the butter in a medium light-colored saucepan or skillet.
• Melt over medium heat, stirring occasionally.
• Once melted, continue cooking until the butter foams, then subsides, and little brown bits form at the bottom.
• Remove from heat immediately and pour into a heat-safe bowl. Let it cool for about 10–15 minutes.

Pro Tip: Keep your eye on the butter once it starts foaming—it can go from golden to burnt fast. Stirring gently with a spatula helps those brown bits develop evenly.

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Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
• Set aside for later.

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Step 3: Combine Sugars and Butter

• In a large mixing bowl (or the bowl of a stand mixer), add the cooled brown butter, brown sugar, and granulated sugar.
• Beat until smooth and slightly fluffy, about 2–3 minutes.

Pro Tip: If the butter is still too warm, it can make the dough greasy. Make sure it’s closer to room temp before mixing.

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Step 4: Add the Eggs and Vanilla

• Crack in the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract until combined.

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Step 5: Bring It All Together

• Gradually add the dry ingredients into the wet mixture.
• Mix on low speed (or gently by hand) until just combined—no streaks of flour should remain.
• Fold in the toasted pecans with a spatula.

Pro Tip: Don’t overmix once the flour goes in—this is what keeps the cookies soft and chewy instead of tough.

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Step 6: Chill the Dough

• Cover the bowl with plastic wrap and refrigerate for at least 30–45 minutes.
• If you want extra thick cookies, chill for up to 2 hours.

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Step 7: Scoop and Bake

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• Scoop the dough into balls (about 1 ½ tablespoons each if you don’t have a cookie scoop).
• Place them 2 inches apart on the baking sheet.
• Bake for 10–12 minutes, or until the edges are golden and the centers look just set.

Pro Tip: Don’t wait for the centers to look fully cooked—they’ll continue setting as they cool, giving you that perfect chewy middle.

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Step 8: Cool and (Finally!) Enjoy

• Let the cookies rest on the baking sheet for 5 minutes.
• Transfer to a wire rack to cool completely.
• If desired, sprinkle a pinch of flaky sea salt on top while still warm.

Tips and Tricks for Success

• Watch the butter closely. Browning butter happens fast at the end—once it’s golden and smells nutty, remove it from the heat.
• Toast the pecans. A few minutes in the oven brings out their flavor and crunch. Don’t skip this step!
• Chill for thicker cookies. If you want tall, chewy cookies, give the dough some time in the fridge before baking.
• Use parchment paper or silicone mats. This prevents sticking and ensures even baking.
• Scoop evenly. A cookie scoop guarantees uniform size so all cookies bake consistently.
• Don’t overbake. The centers should still look slightly underdone—they’ll finish cooking on the hot baking sheet.

Ingredient Substitutions and Variations

• Butter: You can use salted butter, but reduce added salt slightly in the dough.
• Pecans: Walnuts or almonds work well if pecans aren’t available.
• Sugar: Swap half of the brown sugar for coconut sugar for a deeper, caramel-like flavor.
• Flour: For a slightly lighter cookie, try half all-purpose and half cake flour.
• Add-ins: Chocolate chips, white chocolate chunks, or dried cranberries can make these cookies extra festive.
• Spices: Sprinkle in a pinch of nutmeg or cardamom for a warm, aromatic twist.

Serving Suggestions

• I love pairing these brown butter pecan cookies with a steaming mug of chai tea—it’s the perfect cozy afternoon treat.
• Serve a few cookies alongside vanilla ice cream for an easy dessert that feels indulgent but effortless.
• Pack them in a tin for a thoughtful homemade gift—friends always comment on the nutty aroma as soon as they open it!
• Crumble over a bowl of pumpkin or apple crisp to add a buttery, crunchy twist.
• For a little indulgence, dip half the cookie in melted chocolate and let it set—pure heaven.

Storage and Reheating Instructions

• Room temperature: Store in an airtight container for up to 4 days. Keeps the edges crisp and the centers chewy.
• Freezing dough: Scoop and freeze raw cookie dough balls on a tray. Transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes.
• Freezing baked cookies: Layer baked cookies between parchment paper in an airtight container. Freeze up to 2 months. Thaw at room temperature.
• Reheating: Warm cookies in a 300°F (150°C) oven for 5 minutes to revive that freshly-baked taste and aroma.

Frequently Asked Questions

Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be slightly different but still chewy and delicious.

Can I use salted butter instead of unsalted?

Absolutely. Just reduce or skip the added salt in the recipe to keep the flavor balanced.

How do I store these cookies to keep them soft?

Store in an airtight container at room temperature. You can also add a slice of bread to the container—it helps keep the cookies soft for longer.

Can I freeze the cookie dough?

Definitely! Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time.

Why are my cookies spreading too much?

Make sure the butter isn’t too warm when you mix the dough, and chill the dough if needed. Also, avoid overmixing once the flour is added.

Can I add chocolate chips or other mix-ins?

Yes! Chocolate chips, white chocolate, or even dried cranberries are great additions. Fold them in gently after adding the pecans.

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Did you try this recipe? Let me know in the comments how it turned out! I love hearing your tweaks, tips, and cookie successes.