I first tried these butter pecan cookies on a sleepy Sunday and they instantly became my go-to when I want a warm, buttery treat with a bit of crunch. They’re simple to make, rely on pantry staples, and get their deep, toasty flavor from brown butter and chopped pecans — the kind of cookie that disappears fast at a potluck. If you want a quick, crowd-pleasing bake, this recipe delivers. For another take on similar cookies, I sometimes compare technique notes with the detailed MixMirth version while testing timing and texture.

Why you’ll love this dish

These cookies hit a comforting sweet spot: caramelized butter, molasses-scented brown sugar, and roasted pecans for contrast. They’re quick enough for an afternoon bake yet special enough for holiday cookie plates. You don’t need chilling time, fancy equipment, or obscure ingredients — just careful browning of the butter and a gentle hand when mixing.

“The brown butter gives these cookies a deep, nutty warmth that feels homemade and indulgent — a recipe I come back to again and again.” — a satisfied baker

I also cross-check a few technical points with the MixMirth notes when I experiment with bake time or nut size.

How this recipe comes together

This is a straightforward, mostly single-bowl cookie with one important extra step: brown the butter first to deepen flavor. You’ll mix wet ingredients (brown sugar, egg, vanilla) then stir in the browned butter. Dry ingredients (flour, baking soda, salt) get whisked separately, then folded in until just combined. Finally, fold in chopped pecans, drop spoonfuls on a sheet, and bake until edges turn slightly crispy while centers stay tender.

For a clear checklist of the steps and timing, I often cross-reference a classic guide like the MixMirth preparation notes to confirm oven variance and baking sheet tips.

What you’ll need

1/2 cup unsalted butter
1 cup brown sugar (light or dark — dark gives more molasses flavor)
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans (toast if you prefer extra crunch)

Notes and substitutions:

Salted butter can be used; omit the added salt or reduce to 1/8 teaspoon.
Swap half the pecans for chopped walnuts or chocolate chips for a variation.
If you prefer a less-sweet cookie, reduce brown sugar to 3/4 cup and expect slightly less spread.

Directions to follow

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small saucepan over medium heat, melt the butter. Keep cooking, swirling the pan, until the milk solids turn golden brown and the butter smells nutty — about 4–6 minutes. Remove from heat and let it cool a minute. Watch closely; burnt butter tastes bitter.
In a mixing bowl, whisk together the brown sugar, vanilla extract, and egg until smooth and slightly glossy.
Stir the warm (not hot) browned butter into the sugar mixture until incorporated.
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry mix to the wet ingredients, stirring until just combined — do not overmix.
Fold in the chopped pecans. If the dough looks very soft, chill 10–15 minutes to firm slightly for neater drop shapes.
Drop rounded spoonfuls (about 1–1.5 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, rotating the sheet halfway if your oven runs hot. The edges should be set and slightly crisp while the centers remain soft.
Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Serve warm with a glass of milk, a scoop of vanilla ice cream, or alongside strong coffee. For a party platter, stack cookies with a thin layer of salted caramel between two for an upscale sandwich. They also make a great addition to dessert boards paired with fresh fruit and aged cheddar.

How to store & freeze

Room temperature: Cool completely, then store in an airtight container for up to 4–5 days. Layer with parchment to prevent sticking.
Refrigeration: Not necessary unless your kitchen is very hot; refrigerated cookies can dry out faster.
Freezing dough: Scoop dough onto a baking sheet, freeze until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the time.
Freezing baked cookies: Freeze cooled cookies in a single layer on a sheet, then move to an airtight container for up to 2 months. Thaw at room temperature or warm briefly in a 300°F oven for 5 minutes.

Safe handling tip: Always cool cookies fully before sealing to avoid condensation and sogginess.

Helpful cooking tips

Browning butter: Stir constantly and remove from heat as soon as the solids brown — carryover heat will continue to color the butter.
Don’t overmix: Overworking develops gluten and makes cookies tough. Mix just until dry ingredients disappear.
Nut size matters: Roughly chopped pecans give a better texture than finely ground nuts. Toast nuts for added flavor — do this in a dry skillet for 3–5 minutes.
Even baking: Use light-colored baking sheets; dark pans can over-brown the bottoms. Rotate the pan halfway through baking for consistent color.
Keep cookies chewy: Slightly underbake by 30–60 seconds if you prefer a tender center.

Creative twists

Chocolate-pecan: Fold in 1/2 cup semisweet chocolate chips.
Maple butter pecan: Replace vanilla with 1 teaspoon pure maple extract or 2 tablespoons maple syrup for a fall twist. Reduce other liquids slightly if using syrup.
Gluten-free: Substitute with a 1:1 gluten-free flour blend that contains xanthan gum. Expect a slightly different texture.
Vegan: Use a flax egg (1 tbsp flax + 3 tbsp water) and plant-based butter; flavor will shift but remain tasty.

Helpful answers

Q: How long does the dough keep in the fridge?
A: Store dough tightly wrapped for up to 3 days. Bring to room temperature before baking or bake straight from chilled — add 1–2 minutes to the bake time.

Q: Can I use white sugar instead of brown sugar?
A: You can, but brown sugar contributes both moisture and that molasses flavor that complements browned butter. If using white sugar, add 1 tablespoon molasses or expect a crisper, less caramel-flavored cookie.

Q: My butter browned too quickly — can I save it?
A: If it smells pleasantly nutty, it’s fine. If it smells sharply burnt and tastes bitter, discard and start over. Clean bits can be strained, but bitter taste ruins the cookies.

Q: Why did my cookies spread too much?
A: Causes include too-warm dough, too much butter, or using a very low-protein flour. Chill the dough briefly and measure flour by weight or by spooning into the cup and leveling.

Conclusion

These butter pecan cookies are a reliable, flavorful treat — perfect when you want something quick but special. For more tested variations and to compare techniques, see this detailed recipe from Baker by Nature’s butter pecan cookies. If you’d like another carefully written how-to, Sally’s Baking Addiction’s butter pecan cookies offers helpful troubleshooting and photos.

Butter Pecan Cookies

These butter pecan cookies are warm, buttery treats featuring brown butter and chopped pecans, perfect for any occasion.

Prep Time 15

Cook Time 12

Total Time 27

Serving Size cookies

Ingredients

For the Cookies

1/2 cup unsalted butter Salted butter can be used; omit or reduce added salt.
1 cup brown sugar Use light or dark brown sugar; dark gives more molasses flavor.
1 teaspoon vanilla extract For a variation, replace with maple extract or syrup.
1 large egg A flax egg can be used for vegan variation.
1 cup all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend.
1/2 teaspoon baking soda
1/4 teaspoon salt Reduce to 1/8 teaspoon if using salted butter.
1 cup chopped pecans Toast if you prefer extra crunch; can swap half for walnuts or chocolate chips.

Instructions

Preparation

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small saucepan over medium heat, melt the butter and cook until the milk solids turn golden brown and the butter smells nutty, about 4-6 minutes. Remove from heat and let it cool for a minute.
In a mixing bowl, whisk together the brown sugar, vanilla extract, and egg until smooth and glossy.
Stir the warm (not hot) browned butter into the sugar mixture until incorporated.
In a separate bowl, whisk the flour, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the chopped pecans. If the dough looks very soft, chill for 10-15 minutes.
Drop rounded spoonfuls (about 1-1.5 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.

Baking

Bake for 10-12 minutes, rotating the sheet halfway if your oven runs hot. The edges should be set and slightly crispy while the centers remain soft.
Let the cookies cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature: Store cookies in an airtight container for up to 4-5 days. For freezing, scoop dough onto a baking sheet and freeze until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the time.