Butter Pecan Cookies Brown Butter (Print View)

Nutty, buttery cookies featuring toasted pecans and a sprinkle of flaky sea salt.

# Components:

→ 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, 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

# Method:

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 - To the cooled brown butter, add brown sugar and granulated sugar. 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 approximately 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 look just set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Brown butter elevates these from ordinary to genuinely craveable, with a flavor complexity that tastes like you've spent hours in the kitchen when you really haven't.
  • The sea salt sprinkle is your secret weapon—it makes the sweetness pop and somehow makes people think you're way more of a baker than you actually are.
  • They're easy enough for a random Tuesday afternoon but impressive enough to bring to literally any gathering without apology.
02 -
  • The brown butter must be completely cool before you add the sugars and eggs, or you'll end up with scrambled cookie dough, which is a mistake I made exactly once.
  • Don't skip toasting the pecans—raw pecans taste flat and earthy, but toasted ones sing with warmth and depth that ties the whole flavor profile together.
03 -
  • If you're making these ahead, you can brown the butter the night before and store it in the fridge, bringing it back to room temperature before using—this saves you time and lets you taste-test to make sure you got the browning just right.
  • The secret to a cookie that looks impressive is spacing them properly on the pan, which might feel wasteful when you're scooping but creates that professional bakery appearance with defined edges.
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