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Brown Butter Pecan Cookies: Soft, Chewy, and Melt-In-Your-Mouth

A tempting stack of four homemade butter pecan cookies, topped with whole pecans and cinnamon dusting.
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I am so glad you are here! These butter pecan cookies use browned butter for deep flavor. They are soft, chewy, and deliver that melt-in-your-mouth tenderness you want in a homemade nutty dessert. This easy pecan cookie recipe is perfect for holiday baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted
  • 1/2 cup chocolate chips (optional, for chocolate chip pecan cookies)

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides, and brown bits form at the bottom. The butter will smell nutty. Immediately pour the browned butter (including the browned bits) into a heatproof bowl. Let it cool for 15 minutes until it is slightly solidified but still soft.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the cooled browned butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes. This step builds texture.
  4. Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the toasted pecans and chocolate chips, if using.
  7. Chill the dough for at least 30 minutes. Chilling helps prevent spreading and improves texture.
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between them. For bakery style pecan cookies, press a few extra pecan pieces on top of each dough ball.
  10. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft for a chewy texture.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Toasting the pecans deepens their flavor, making these homemade nutty cookies much better. Spread them on a baking sheet and bake at 350°F for 6-8 minutes, watching closely.
  • For extra soft and chewy butter pecan cookies, slightly underbake them. They firm up as they cool.
  • If you skip browning the butter, use softened regular butter, but you will miss the deep, rich flavor that makes this recipe exceptional.
  • These are excellent as simple Christmas cookie recipes or fall baking treats.

Nutrition

Find it online: https://www.purecookingjoy.com/browned-butter-pecan-cookies-recipe/

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