Go Back
Brown Butter Pecan Cookies on white kitchen counter

Brown Butter Pecan Cookies

These Brown Butter Pecan Cookies combine rich, nutty brown butter with toasted pecans for a bakery-quality cookie that's crisp on the edges and chewy in the center.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American, Southern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted butter Browned
  • 1 teaspoon Salt
  • 1 cup Brown sugar Packed
  • 0.5 cup Granulated sugar
  • 1 large Egg
  • 2 teaspoon Vanilla extract
  • 2.25 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 cup Pecans Chopped and toasted
  • 1-2 tablespoon Milk Only if dough is too thick

Equipment

  • 1 Light-colored saucepan Helps monitor butter browning
  • 2 Mixing bowls For wet and dry ingredients
  • 1 Electric mixer Or wooden spoon for a budget-friendly option
  • 1 Cookie scoop Or use a tablespoon
  • 1 Parchment paper Prevents sticking
  • 2 Baking sheets Line with parchment for easy cleanup

Method
 

  1. Cook butter in a light-colored saucepan over medium heat, stirring constantly until golden brown and fragrant (5–7 mins). Cool for 15 minutes.
  2. Whisk in brown sugar and granulated sugar until fully combined. Add egg and vanilla extract; mix until smooth.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Gradually combine dry ingredients with wet ingredients until just mixed.
  5. Fold in toasted pecans. Add 1–2 tablespoon milk if dough is too thick.
  6. Scoop dough into balls and place 2 inches apart on parchment-lined baking sheets.
  7. Bake at 350°F for 10–12 minutes, until edges are golden and centers are slightly underdone.
  8. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.