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–+ servings

Butter Pecan Cookies

Freshly baked Butter Pecan Cookies with crunchy pecans and a buttery texture
These butter pecan cookies are warm, buttery treats featuring brown butter and chopped pecans, perfect for any occasion.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Serving Size 24 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.