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Browned Butter Pecan Cookies: Soft, Chewy, and Rich

A stack of four freshly baked butter pecan cookies piled on a white plate, featuring visible pecan pieces.
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Make these soft and chewy butter pecan cookies using browned butter for a deep, nutty flavor. This easy recipe delivers bakery-style results perfect for holiday baking or a simple treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped pecans, toasted

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling the pan often, until the butter foams, then develops brown bits at the bottom and smells nutty. This is browned butter. Immediately pour the browned butter into a heatproof bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the toasted, chopped pecans.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes. This 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 baking sheets, placing them about 2 inches apart. For thicker cookies, press the dough balls down slightly.
  10. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
  11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning. Cool before chopping and adding to the dough.
  • For a melt-in-your-mouth texture, slightly underbake the cookies by about one minute.
  • If you want to add chocolate chips, incorporate 1 cup of semi-sweet chocolate chips along with the pecans.

Nutrition

Find it online: https://kingscook.com/brown-butter-pecan-cookies-soft-chewy/