Brown Butter Pecan Cookies

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You’re going to love these bakery style Brown Butter Pecan Cookies! Thick, soft and chewy pecan cookies are full of nutty browned butter and loads of pecans. There’s no better way to start your holiday baking!

I enjoy eating pecan pie in the fall and holiday season. But sometimes a girl just needs cookies. That’s why I created these better than pecan pie cookies. This amazing pecan cookie recipe has similar flavours and aromas you’d get from a classic old-fashioned southern pecan pie. But unlike pie, these homemade pecan cookies are super easy to make, wonderful to share and easy to transport. Everyone’s day will be brighter with these delicious sweet treats.

This recipe for the best ever butter pecan cookies contains toasted brown butter and lots of pecans. If you’ve never made cookies with brown butter before, now is the time! Brown butter creates the best tasting pecan cookie with a mouthwatering butter pecan flavour that doesn’t disappoint.

Every bite of these irresistible cookies tastes warm, buttery and nutty. They are the coziest cookies for Thanksgiving, Christmas or winter days. Just imagine yourself on a cold day curled up with a blanket enjoying a thick brown butter pecan cookie warm from the oven. What could be better?

What makes these the best butter pecan cookies?

• Made with toasty brown butter - Browning butter transforms it into a toasty, nutty and fragrant ingredient. The rich flavour of brown butter in these bakery style cookies compares to none. Brown butter is definitely worth the extra step.

• Ultimate pecan flavour – Buttered pecans are folded into the brown butter dough providing a buttery nutty texture. The formed cookies are then pressed into finely chopped pecans which gives a speckled look. And finally, the cookies are crowned with a pecan half in the centre. Definitely a pecan lover’s dream with a triple hit of pecans!

• Perfect for fall and holiday season – Spread some holiday cheer with a sweet gift of deliciousness! Browned butter pecan cookies are a coveted cookie for your Thanksgiving table and a must-add to any Christmas exchange and gift list.

Ingredients Needed to Make Brown Butter Pecan Cookies

• Pecans – Use fresh pecans halves and use them within days of purchasing. Pecans should be stored in the refrigerator or freezer as they can become rancid over time.
• Butter – Use unsalted butter. Butter is used to toast the chopped pecans and more is also browned in a saucepan for the cookie dough.
• Brown Sugar – Use dark brown sugar which sweetens the cookies, gives them an intense golden-brown colour and rich flavour.
• Granulated Sugar – Adding some granulated sugar also sweetens the cookies and helps them spread a little and provides some crispiness to the cookies.
• Pure Vanilla Extract – Use pure vanilla extract. Don’t skimp on the vanilla as it is paramount to the flavour of the cookies.
• All Purpose Flour – Use unbleached all purpose flour which works best for these cookies and will give them a perfect crumb.
• Cornstarch – Cornstarch combined with all purpose flour provides structure to the dough to create the right consistency, makes the cookies spread less and helps keep them stay soft and tender.
• Kosher Salt – Salt, pecans and browned butter are meant to be together. Use a good quality kosher or sea salt for these cookies.
• Baking Soda – Ensures the cookies are soft and fluffy and encourages browning of the cookies.

How to Make the Brown Butter Pecan Cookies

Follow these easy steps to make the ultimate buttery pecan cookies:

1. Make the buttered pecans. Toast pecans in a skillet with butter until the butter turns frothy, starts to brown and the pecans are toasted, about 3 – 4 minutes. Watch carefully as they can burn quickly. Transfer nuts to a plate to cool.
2. Make the brown butter. Brown the butter in a medium saucepan until it starts to bubble and foam, turns golden, brown flecks form and there’s a nutty aroma. Transfer butter to a medium-sized heat proof mixing bowl and let it cool slightly.
3. For the cookie batter whisk sugars into the cooled brown butter then add vanilla and eggs and whisk again.
4. Add dry ingredients to the wet ingredients and stir to combine.
5. Fold in the buttered pecans and stir, then cover and refrigerate 1 to 2 hours to chill.
6. Form chilled dough into balls then press each one into a thick disk. Dip tops of each cookie in finely chopped pecans then press a pecan half on top. Arrange cookies on baking sheets and bake.

Brown butter pecan cookies out of the oven

The cookies come out of the oven lightly golden, very soft on top but firm on the bottom. They may look slightly under-baked, but will firm up when they sit on the baking sheet for 2 minutes. Remove cookies to a rack to cool completely and they will set with crunchy edges and soft and chewy centers.

Frequently Asked Questions

What is Brown Butter?

Brown butter is melted butter with an enhanced flavour brought on by gently cooking it. It goes through stages from light to golden nutty brown and almost looks burnt. The butter takes on a nutty golden aroma and turns into a complex caramelized-like flavoured ingredient. Brown butter is delicious and toasty and adds an incredible depth to baked goods.

How Do I Make Brown Butter?

People always ask what is the butter flavour in butter pecan? For these pecan cookies it’s the browned butter that flavours them with a distinct caramel like flavour. The detailed steps below show you how easy it is to make brown butter.

1. Add butter to a light colour saucepan (so you’ll be able to see the colour of the butter) and melt it over medium heat. Stir for 3 minutes until the butter starts to bubble and foam.
2. Keep stirring until the butter turns golden, brown flecks form and there is a nutty aroma for 2 - 3 minutes. The solids turn toasty and granular and drop to the bottom of the pan.
3. Remove saucepan from heat and scrape butter and browned bits into a heat-poof bowl. Let cool for 10 15 minutes. Butter should not be left in the saucepan because it will continue to brown.
4. Never leave butter on the heat unattended as it can burn fast! If the butter becomes burnt it develops and undesirable taste then you’ll have to start over.

Do I have to Chill the Dough?

Yes! The dough needs to be chilled since it’s is made with melted brown butter (unlike traditional cookie dough made with softened butter). Chill dough for 1 to 2 hours to ensure the butter sets before forming the cookies. Chilling ensures you get the optimum spread but not too much spread from the melted butter when baking the cookies.

Can I Use Other Types of Nuts?

Ideally these classic cookies are made with pecans but good substitutions would be walnuts, macadamia nuts or almonds. Any of those nuts would make an equally nutty cookie. Another variation is to turn these cookies into coconut pecan cookies by adding one cup shredded coconut to the cookie dough.

Make Ahead, Storage and Freezing Tips

• To make cookie dough ahead – Make the cookie dough as directed but store it in a covered bowl in the refrigerator for up to 3 days. Let the dough come to room temperature for 30 minutes to 1 hour before forming the cookies.

• To freeze cookie dough – The cookie dough can be frozen for up to two months in the freezer. Freeze it in an airtight container and label and date it. Thaw it in the refrigerator overnight and let the dough come to room temperature for 30 minutes to 1 hour before forming the cookies.

• To store baked cookies - Arrange cookies in a covered airtight container at room temperature for up to 5 days.

• To freeze baked cookies - To freeze freshly baked cookies arrange them in a covered airtight container in the freezer for up to 3 months. To thaw the cookies place them on a rack and let thaw at room temperature for 1 to 2 hours.

Brown Butter Pecan Cookies - Expert Tips

• Follow directions accurately for browning butter as it can burn quickly.
• Cool browned butter slightly before using it.
• Chill cookie dough for 1 - 2 hours before forming cookies which will allow time for the butter to set.
• If dough is chilled longer than 1 – 2 hours, take it out of the fridge 30 minutes to 1 hour before using it.
• Use at least 2 tablespoons of dough in order to achieve a good sized, thick, soft and tender cookie. Using a cookie dough scoop helps.
• Bake cookies just until lightly golden and soft on top then let them set on the baking sheet for at least 2 minutes before removing to a rack to cool.

If you like baking with nuts I’ve got a great variety of nutty recipes you’ll love!

• Cinnamon Biscuit Rolls with Pecans
• Macadamia Nut Blondies
• Vanilla Cookies Dipped in White Chocolate & Pistachios
• Cranberry Pistachio Shortbread
• Almond Crescent Cookies
• Almond Joy Chocolate Cookies
• Almond Bundt Cake

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