Butter Pecan Cookies Brown (Printable)

Rich, nutty cookies with toasted pecans, brown butter, and a touch of flaky sea salt.

# 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, 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

# How-To Steps:

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 5-7 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 6-8 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 approximately 2 tablespoons per cookie onto the sheets, spacing 2 inches apart. Sprinkle each with a pinch of flaky sea salt.
06 - Bake for 12-14 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.

# Expert Advice:

01 -
  • The brown butter does all the heavy lifting, giving you that deep, toasty flavor without needing extra steps or strange ingredients.
  • Sea salt on top is the secret move that makes people pause mid-bite and ask what you did differently.
  • They're sturdy enough to pack in a box but tender enough that they practically melt on your tongue.
02 -
  • Don't rush the brown butter step—the difference between golden and burnt is maybe 2 minutes, and once it's burnt, it's gone, so stay present and keep swirling.
  • Chilling the dough for an hour or two before baking isn't just nice, it actually changes the texture by letting the flavors meld and the flour fully hydrate, giving you a more complex, tender cookie.
03 -
  • Room temperature eggs really do matter here—they blend in more smoothly and help create a better texture, so pull them out of the fridge while you're browning your butter.
  • If your kitchen is warm or you're impatient, chilling the dough even for just 30 minutes will make the cookies easier to handle and less likely to spread too thin.
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