Butter Pecan Cookies Brown Butter (Printable)

Nutty cookies featuring browned butter, toasted pecans, and flaky sea salt for a perfectly balanced sweet treat.

# What You'll Need:

→ Brown Butter

01 - 1 cup unsalted butter

→ Cookies

02 - 2 1/4 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1 1/2 cups pecan halves, toasted and coarsely chopped

→ Finishing

10 - Flaky sea salt for sprinkling

# How To Make It:

01 - In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling often, until the butter foams, turns golden brown, and has a nutty aroma, approximately 5 to 7 minutes. Pour into a large mixing bowl and cool for 10 minutes.
02 - While the butter cools, preheat the oven to 350°F. Spread pecan halves on a baking sheet and toast for 6 to 8 minutes, stirring halfway through. Cool completely, then chop coarsely.
03 - Add brown sugar and granulated sugar to the cooled brown butter. Beat until well combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in toasted pecans.
05 - Line baking sheets with parchment paper. Scoop dough, approximately 2 tablespoons per cookie, onto the sheets, spacing 2 inches apart. Sprinkle each with a pinch of flaky sea salt.
06 - Bake for 12 to 14 minutes, until edges are golden and centers look just set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The brown butter does the heavy lifting, so you get sophisticated, nutty depth without fussy techniques.
  • They're crispy at the edges but tender in the center—that textural contrast that makes you reach for another one.
  • Sea salt on top isn't just fancy; it actually makes the sweetness taste more interesting and less one-dimensional.
02 -
  • Overbaking is the biggest mistake—cookies continue to cook after you pull them out, so remove them when the centers still look slightly soft and set.
  • The brown butter has to cool to room temperature before you mix it with the sugars, otherwise the heat will cook the eggs if you add them too soon.
03 -
  • If your brown butter smells faintly burnt or tastes harsh, start over—even 30 seconds too long changes the flavor from nutty to bitter.
  • Chopping the pecans by hand instead of using a food processor gives you better texture control and prevents them from becoming powder.
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