Go Back
Few things evoke the warmth and comfort of home like a freshly baked cookie. The aroma wafting through the kitchen, the promise of a sweet treat, and the satisfying crunch or chew—cookies have a universal appeal that transcends generations. Among the myriad cookie recipes, brown butter pecan cookies stand out as a delightful combination of rich flavors and textures. These cookies elevate the simple act of baking into an art form, thanks to the nutty depth of brown butter and the delightful crunch of pecans.

Brown Butter Pecan Cookies are thick, chewy, and crunchy!

Discover the rich, nutty flavor of brown butter pecan cookies with this comprehensive guide! Learn how to elevate your baking with brown butter, toasted pecans, and optional chocolate chips for an unforgettable treat. Whether you're a seasoned baker or a newbie, follow the step-by-step instructions to create perfectly chewy cookies every time. Share the warmth of homemade goodness with family and friends! #Baking #Cookies #BrownButterPecan #HomeBaking #DessertLovers #Cookielove #RecipeShare
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter (2 sticks)

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pecans

1 cup semi-sweet chocolate chips (optional)

Instructions
 

Brown the Butter: In a medium saucepan, melt the butter over medium heat, stirring frequently. Once melted, continue to cook until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

    Mix Sugars and Eggs: In a large bowl, combine the brown sugar and granulated sugar. Pour the browned butter over the sugars and mix until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

        Combine and Fold: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chopped pecans and chocolate chips (if using) until evenly distributed.

          Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to 1 hour. Chilling helps the cookies to hold their shape when baked.

            Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

              Scoop and Bake: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.

                Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Enjoy: These cookies are best served warm and can be stored in an airtight container for up to one week!

                    Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 24 cookies