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Chewy Brown Butter Pecan Cookies: The Best Homemade Treat

A stack of golden brown butter pecan cookies topped with chopped pecans and flaky sea salt.
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Make these incredibly chewy butter pecan cookies featuring the rich flavor of brown butter and toasted pecans. They are soft in the center with slightly crisp edges and bake quickly for a perfect homemade dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 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
  • 1/2 cup extra whole or halved pecans for topping (optional)
  • Flaky sea salt for topping (optional)

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then subsides, and brown bits form at the bottom, releasing a nutty aroma. Immediately pour the brown butter into a heatproof bowl to stop cooking. Let it cool for about 15 minutes until it is still liquid but not hot.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Stir in the 1 1/2 cups of toasted chopped pecans.
  5. Chill the dough for at least 30 minutes. This helps achieve a chewier texture.
  6. Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, press a few extra pecan halves onto the top of each dough ball. Sprinkle lightly with flaky sea salt.
  8. Bake for 10 to 12 minutes, or until the edges are set and golden brown, but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These melt in your mouth cookies are best enjoyed slightly warm.

Notes

  • Toasting the pecans deepens their flavor, making these cookies truly irresistible. Spread them on a baking sheet and bake at 350 degrees F for 6 to 8 minutes, watching closely to prevent burning.
  • For the best texture, measure your flour correctly by spooning it into the measuring cup and leveling it off.
  • You can freeze the cookie dough balls for up to 3 months. Bake them directly from frozen, adding 2 to 3 minutes to the baking time.

Nutrition

Find it online: https://kitchenuser.net/butter-pecan-cookies-recipe/