Butter Pecan Cookies Brown Butter (Print)

Rich, nutty butter pecan cookies with brown butter and a touch of flaky sea salt for balance.

# What you'll 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 such as Maldon, for sprinkling

# Directions:

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, 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, 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, approximately 2 tablespoons per cookie, onto the sheets, spacing 2 inches apart. Sprinkle each 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 does the heavy lifting, giving you that sophisticated, toasted flavor without any fussy techniques.
  • The flaky sea salt hits at just the right moment, making people wonder what your secret is (you can keep it).
  • These disappear faster than you'd expect, which honestly says everything.
02 -
  • Brown butter can go from beautifully toasted to burnt in what feels like seconds, so stay present and swirl the pan constantly once it starts to color.
  • Chilling your dough for an hour or two before baking makes the flavors deeper and prevents too much spread, giving you a chewier, more intentional cookie.
03 -
  • Bring your eggs to room temperature by placing them in a bowl of warm water for five minutes; this helps them emulsify into the butter instead of breaking the mixture.
  • The moment your brown butter starts smelling toasty and nutty, pour it out immediately—it'll continue cooking slightly from the pan's residual heat.
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