Butter Pecan Cookies Brown (Printable)

Nutty brown butter cookies with toasted pecans and sea salt for a balanced, sweet flavor.

# What You 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

# Directions:

01 - In a medium saucepan over medium heat, melt the butter. Continue cooking while swirling often until the butter foams, turns golden brown, and develops 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 using 2 tablespoons per cookie onto the sheets, spacing 2 inches apart. Sprinkle each cookie with a pinch of flaky sea salt.
06 - Bake for 12 to 14 minutes, until edges are golden and centers appear just set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Top Tips:

01 -
  • The brown butter creates a depth you can't fake with regular butter, and your kitchen will smell like a cozy café.
  • Toasted pecans folded into warm dough means every bite has texture and crunch that stays interesting.
  • That flick of flaky sea salt at the end transforms these from good cookies into ones people ask for by name.
02 -
  • The brown butter needs to cool completely or the heat will scramble your eggs when you add them—don't rush this step even if you're impatient like I am.
  • Those cookies look underbaked when they come out, and that's exactly right; they'll continue cooking on the hot baking sheet and turn into perfectly chewy centers with crispy edges.
03 -
  • If your brown butter breaks or separates, strain it through a fine mesh sieve lined with cheesecloth to catch any burnt bits and get a cleaner flavor.
  • Room temperature eggs aren't just a suggestion—they actually blend into the butter much more smoothly and create a better texture in the finished cookie.
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