In my family, butter pecan anything is basically a love language. My mom used to make a version of these cookies every holiday season—the smell alone could make us all drop what we were doing and wander into the kitchen.
I remember her warning us, “Don’t touch those pecans, they’re for the cookies,” while we’d sneak a few anyway. Some traditions never die.
Now, I make them for my own crew. Only this time, I’ve simplified things—no mixer, no marathon cleanup, just that same cozy, nutty goodness.
The browned butter does all the heavy lifting, giving every bite that rich, toasty flavor that feels like home baked right in.
Why You’ll Love These Cookies
- Rich
- Nutty
- Super Easy
- No mixer required
Butter Pecan Cookies Recipe
Cookies
| Ingredient | Amount |
| Unsalted butter, browned and melted | 2 sticks (8 ounces) |
| Dark brown sugar, packed | 1 cup |
| Granulated sugar | 1/2 cup |
| Whole eggs plus egg yolk | 2 + 1 |
| Vanilla extract | 1 tablespoon |
| All-purpose flour | 2 and 1/2 cups |
| Cornstarch | 1 tablespoon |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Ground nutmeg | 1/8 teaspoon |
| Pecan halves for decor (optional) | 16 |
Toasted Pecans
| Ingredient | Amount |
| Pecan halves, finely chopped | 1 and 1/3 cups |
| Unsalted butter | 3 tablespoons |
| Sea salt | Pinch |
Step-by-Step Instructions
Step 1: Toast the Pecans in Butter
Heat a large skillet over medium heat and melt the 3 tablespoons of butter. Add your chopped pecans and stir them around to coat. Cook for about 4 to 5 minutes, stirring occasionally, until they smell toasty and turn a shade darker. Sprinkle with a pinch of sea salt. Set them aside to cool while you work on the rest.
Step 2: Brown the Butter
In a light-colored saucepan (so you can see the color change), melt your 2 sticks of butter over medium heat. Let it cook, swirling the pan every so often. Watch for it to turn a rich amber color with little brown specks at the bottom. As soon as it’s ready, pour it into a large heatproof bowl and let it cool for about 10 minutes. Don’t skip this cooling step or you’ll scramble your eggs later.
Step 3: Mix the Sugars and Butter
Add both the brown sugar and granulated sugar to your bowl of browned butter. Whisk it together until it’s smooth and combined. It’ll look a little grainy at first, but keep whisking and it’ll come together.
Step 4: Add the Eggs and Vanilla
Crack in your two whole eggs and the extra yolk, then pour in the vanilla extract. Whisk everything together until it’s smooth and glossy. The mixture should look thick and almost caramel-colored. Beautiful.
Step 5: Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, cinnamon, and nutmeg. This ensures everything is evenly distributed so you don’t get pockets of baking soda or cinnamon in your cookies.
Step 6: Fold in the Dry Ingredients
Dump your dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together gently. Mix until you don’t see any more dry flour streaks, but don’t overmix—you want tender cookies, not tough ones.
Step 7: Add the Buttered Pecans
Fold in your cooled, buttered pecans. Make sure they’re evenly distributed throughout the dough. If you want, you can save a small handful to press on top of the cookies before baking.
Step 8: Chill the Dough
Cover your bowl with plastic wrap and stick it in the fridge for at least 4 hours. It lets the flour absorb the moisture, firms up the butter, and develops the flavors. If you’re really impatient, you can get away with 2 hours, but 4 is better. You can also leave it in the fridge for up to 3 days.
Step 9: Prep for Baking
When you’re ready to bake, preheat your oven to 375°F. Line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup way easier.
Step 10: Shape and Top the Cookies
Use a large cookie scoop (about 3 tablespoons) to portion out the dough. Place the balls on your prepared baking sheets, leaving about 3 inches between each one—they’ll spread. If you’re using pecan halves for decoration, press one firmly on top of each dough ball.
Step 11: Bake
Bake one sheet at a time for 10 to 11 minutes. The edges should be golden brown, but the centers will still look slightly underdone. That’s perfect. If any edges spread out too much, use a spatula to gently nudge them back into shape as soon as you pull the pan from the oven.
Variations to Try
- Add Chocolate Chips
Fold in 1 cup of dark chocolate chips along with the pecans. The combo of chocolate, butter, and pecans is unreal.
- Make Them Maple Pecan
Replace 2 tablespoons of the granulated sugar with pure maple syrup and add 1/2 teaspoon of maple extract. Fall in cookie form.
- Try Toffee Bits
Add 1/2 cup of toffee bits for extra buttery crunch. Heath bars work great for this.
- Swap the Nuts
Use walnuts instead of pecans for a slightly earthier flavor, or try a mix of both.
Ingredient Swaps & Substitutions
No Brown Sugar? Use all granulated sugar plus 2 tablespoons of molasses. The cookies will be slightly less chewy but still delicious.
Dairy-Free Option? Use vegan butter for both browning and toasting the pecans. The flavor will be slightly different, but still really good. Make sure to use a brand that browns well—not all do.
Need It Egg-Free? Replace the 2 eggs and yolk with 1/4 cup of unsweetened applesauce plus 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the flax mixture sit for 5 minutes before adding. The texture will be a bit cakier.
Nut Allergy? Skip the pecans entirely and add 1 cup of butterscotch chips or toffee bits instead. You’ll lose the butter pecan flavor, but you’ll still have a great brown butter cookie.
Storage & Make-Ahead Guide
Room Temperature
Store baked cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy if you seal them properly.
Refrigerator
You can refrigerate the cookies for up to a week. Let them come to room temp before eating, or warm them in the microwave for 10 seconds.
Freezing Baked Cookies
These freeze beautifully. Layer cooled cookies between sheets of parchment paper in a freezer-safe container. They’ll keep for up to 3 months. Thaw at room temperature for 30 minutes.
Nutritional Information
| Nutrient | Per Cookie (makes 20 cookies) |
| Calories | 245 |
| Total Fat | 14g |
| Saturated Fat | 6g |
| Cholesterol | 50mg |
| Sodium | 125mg |
| Total Carbohydrates | 27g |
| Dietary Fiber | 1g |
| Sugars | 15g |
| Protein | 3g |
Note: Nutrition information is an estimate and will vary based on exact ingredients and portion sizes.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for an over-the-top dessert
- Crumble over Greek yogurt with a drizzle of honey for breakfast
- Pair with hot coffee or a chai latte for an afternoon pick-me-up
- Add to a dessert charcuterie board with fruit, caramels, and chocolate
- Sandwich two cookies with buttercream frosting for a decadent treat
- Warm in the microwave for 15 seconds and enjoy the gooey center
Frequently Asked Questions
Can I use salted butter?
You can, but reduce the added salt to 1/4 teaspoon total. Salted butter will make the cookies a bit saltier, which some people love—but it’s easier to control the salt level with unsalted butter.
My dough seems greasy—is that normal?
Yes, especially right after mixing. The browned butter is melted, so the dough will look shiny and loose. After chilling for 4 hours, it’ll firm up and be much easier to work with.
Do I have to use pecan halves on top?
Nope, it’s totally optional. They look pretty and add extra crunch, but the cookies are amazing without them too.
Final Thoughts
So go ahead—grab your whisk, brown that butter, and fill your kitchen with that irresistible, nutty aroma. Trust me, once you bake these, they’ll become your family’s signature cookie, too.
Pour yourself a coffee, steal one warm off the tray (you’ve earned it), and watch how fast they disappear. These aren’t just cookies—they’re little bites of comfort. Bake them once, and you’ll be hooked for life.
