If there’s one cookie that brings back memories of cozy afternoons in grandma’s kitchen, it’s a batch of warm Butter Pecan Cookies. I still remember standing on my tiptoes to peek over the counter while the butter sizzled in her old cast-iron pan, turning golden and fragrant. The smell of toasted pecans filled the room—it was pure comfort. These chewy, nutty cookies have a unique caramel flavor from brown butter and roasted pecans, and that nostalgic sweetness never fades. In this recipe, you’ll learn how to recreate that same flavor magic at home—with a few pro tips that make this Butter Pecan Cookies recipe even better than the Great American Cookie Company Chewy Pecan Cookies everyone talks about.
This guide covers how to brown butter perfectly, toast your pecans for that irresistible crunch, and get bakery-level chewy centers every single time. Whether you’re after Crunchy Pecan Toffee Cookies or dreaming of those Brown Butter Chocolate Chip Pecan Cookies, this Butter Pecan Cookies recipe hits that sweet spot of classic and indulgent.
The Story Behind These Butter Pecan Cookies
The Sweet Nostalgia of Brown Butter and Pecans
When you first brown butter, you’ll know exactly why these Butter Pecan Cookies are irresistible. The butter takes on a nutty, caramelized aroma that perfectly complements the rich pecans. Every time I make this recipe, I’m reminded of those Southern bakery counters filled with the sweet scent of Taffey Bakery Butter Pecan Cookies. The flavor is deep, nutty, and just sweet enough—like a warm hug on a cold day.
Why Brown Butter Makes All the Difference
It’s easy to underestimate the power of browned butter in baking recipes cookies, but once you try it, you’ll never go back. The milk solids in butter toast as it cooks, creating an incredible depth of flavor. When mixed with toasted pecans, it gives your cookie dough an aroma you can’t fake with extract or syrup. It’s what makes these pecan cookies stand out among all other pecan recipes—rich, chewy, and flavorful from the very first bite.
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Butter Pecan Cookies
- Total Time: 4 hours 30 minutes
- Yield: 16 large cookies 1x
Description
Thick and chewy Butter Pecan Cookies made with rich brown butter and toasted pecans for the ultimate nutty flavor and soft, buttery texture.
Ingredients
1 1/4 cup pecan halves, finely chopped
3 tablespoons unsalted butter
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, browned
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs plus 1 egg yolk, room temperature
16 pecan halves, for decoration
Instructions
1. Melt butter in a large skillet over medium heat. Add chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside.
2. In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk to combine and set aside.
3. In a saucepan over medium heat, melt butter until it turns amber with a nutty aroma. Remove from heat and pour into a large mixing bowl.
4. Add both sugars to the browned butter and whisk to combine. Add vanilla extract and mix well.
5. Beat in eggs and egg yolk one at a time until just combined.
6. Fold in dry ingredients using a rubber spatula until just mixed. Add the buttered pecans and fold to incorporate.
7. Cover bowl and refrigerate dough for 4 hours.
8. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
9. Scoop 3-tablespoon portions of dough onto sheets, spacing 3 inches apart. Press a pecan half on top of each.
10. Bake for 10 to 11 minutes until edges are set and centers appear slightly underbaked.
11. Sprinkle warm cookies with granulated sugar and cool on the pan for 15 minutes, then transfer to a rack to cool completely.
Notes
Cookies stay fresh for 3 days in an airtight container.
Chilled dough can be refrigerated for 48 hours or frozen for up to 2 months.
Bake frozen dough by adding 1–2 extra minutes of bake time.
For smaller cookies, reduce baking time by 1–2 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Mastering the Dough for Perfect Butter Pecan Cookies
Getting the Texture Just Right
To achieve that bakery-style texture—crispy on the edges, soft in the center—precision matters. Chilling the dough for at least four hours is non-negotiable. It allows the browned butter to firm up and the flavors to meld. When baked, the cookies spread just enough to get that chewy, golden edge. If you love the consistency of Great American Cookie Company Chewy Pecan Cookies, this step is your secret weapon.
Balancing Flavor with Brown Sugar and Vanilla
Dark brown sugar is the real star here. It adds moisture, chew, and a molasses-like sweetness that perfectly complements the toasted pecans. A generous tablespoon of vanilla extract enhances the butter’s nuttiness while softening the cinnamon’s warmth. It’s a simple but powerful combination that transforms a basic pecan cookie into something unforgettable.
Step-by-Step – From Brown Butter to Baked Bliss
How to Brown Butter Like a Pro
Start with unsalted butter and watch it closely as it melts. Once the butter turns foamy and starts popping, it’s developing flavor. The trick is to swirl, not stir, so the milk solids brown evenly without burning. When you see tiny amber specks at the bottom and smell that rich, nutty aroma, it’s done. Pour it immediately into a heat-safe bowl—don’t let it sit, or it’ll burn.
Toasting the Pecans for Ultimate Crunch
In a separate skillet, melt butter and toss in chopped pecans. Toast them for 4–5 minutes until they release their oils and smell fragrant. This extra step deepens the pecan flavor and ensures every bite of your Butter Pecan Cookies has a buttery crunch. Once cooled, they’re ready to fold into your cookie dough.
Baking Like a Southern Pro
The Perfect Bake Every Time
Preheat your oven to 375°F and line baking sheets with parchment paper. Scoop the chilled dough into 3-tablespoon mounds, leaving space to spread. Add a pecan half on top—it’s both decorative and delicious. Bake for 10–11 minutes until the edges are just set but the centers look slightly underbaked. They’ll continue cooking as they cool, ensuring a perfectly chewy middle.
Finishing Touches That Matter
The moment your cookies come out, sprinkle them with granulated sugar. It adds a subtle crunch and sparkle, reminiscent of those Taffey Bakery Butter Pecan Cookies. Let them rest for 15 minutes before transferring to a wire rack. The result? Golden-brown, buttery perfection that melts in your mouth.
Variations & Tips for Cookie Lovers
Creative Twists on the Classic Recipe
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Crunchy Pecan Toffee Cookies: Add chopped toffee bits for extra crunch and caramel flavor.
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Brown Butter & Maple Chewy Pumpkin Cookies: For a fall twist, swap half the pecans for pumpkin purée and drizzle with maple glaze.
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Chocolate Chip Pecan Fusion: Fold in dark chocolate chunks for a richer cookie with balanced sweetness.
Storage and Freezing Tips
Store cookies in an airtight container at room temperature for up to 3 days. If you prefer to prep ahead, refrigerate the dough for up to 48 hours or freeze it for two months. Bake directly from frozen, adding just one minute to the bake time. Perfect for surprise guests or last-minute dessert cravings.
Frequently Asked Questions
Can I use salted butter for this recipe?
Yes, but reduce the added salt by half. Unsalted butter gives you more control over the flavor balance.
Why chill the dough for four hours?
It allows the browned butter to solidify and prevents excessive spreading, giving you thicker, chewier cookies.
Can I make smaller cookies?
Absolutely. Just reduce the baking time by 1–2 minutes for smaller portions.
Can I freeze the dough?
Yes, shape it into balls first and freeze for up to 2 months. Bake frozen cookies by adding 1–2 extra minutes to the bake time.
Conclusion
These Butter Pecan Cookies are everything a dessert lover could want—soft, chewy, nutty, and deeply flavorful. Whether you’re inspired by bakery favorites like the Great American Cookie Company Chewy Pecan Cookies or creating your own twist, this recipe proves that the magic of browned butter and toasted pecans is unbeatable. The aroma alone is worth every minute of patience. Once you take that first bite, you’ll understand why this recipe belongs in every baker’s collection of classic pecan recipes.
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