Thick, Chewy & Crunchy Butter Pecan Cookies with Brown Butter Magic

There’s something unmistakably comforting about the scent of toasted pecans and warm butter filling your kitchen. It’s the kind of smell that transports you back to cozy evenings, maybe during the holidays, when the oven radiated warmth and everything felt just right. Butter pecan cookies capture that feeling perfectly—and with the addition of brown butter, they take on a whole new depth of flavor. These cookies are more than just a sweet treat; they’re a moment of comfort, a bite of nostalgia, and an experience worth savoring.

If you’ve been on the hunt for a cookie that’s thick, chewy in the middle, and delightfully crisp around the edges, you’ve just found your match. With toasted pecans, dark brown sugar, and browned butter, these cookies are packed with character in every bite. And best of all, you don’t need a mixer or fancy equipment to bring them to life in your own kitchen.

Why These Butter Pecan Cookies Deserve a Spot in Your Baking Routine

You’re not just making another batch of cookies here. These butter pecan cookies stand out for a few important reasons:

• They’re built on brown butter, which adds a rich, nutty flavor that regular melted butter just can’t replicate.
• Toasted pecans give each bite a satisfying crunch and deepen the overall flavor.
• Chewy centers with crisp edges make for that ideal cookie texture—soft but structured.
• Easy-to-follow instructions mean you won’t need professional skills to make bakery-style cookies.
• Perfect for holiday trays, gift boxes, or anytime indulgence.

The recipe is approachable but yields a sophisticated flavor. And once you understand how to brown butter and toast pecans, you’ll unlock new levels of taste in your baking.

What You’ll Need: Butter Pecan Cookie Ingredients

Let’s break down what goes into these cookies. Don’t worry—nothing here is hard to find, but every item plays an important role.

For the Buttered Pecans:

• 1 ¼ cups pecan halves, finely chopped
• 3 tablespoons unsalted butter

For the Cookie Dough:

• 2 ½ cups all-purpose flour
• 1 tablespoon cornstarch
• ¾ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 teaspoon baking soda
• 2 sticks (8 ounces) unsalted butter, browned
• 1 cup packed dark brown sugar
• ½ cup granulated sugar
• 1 tablespoon vanilla extract
• 2 large eggs + 1 egg yolk (at room temperature)
• Optional: 16 pecan halves for decoration

You’re working with simple pantry staples, but the way you combine and treat these ingredients makes all the difference.

Step-by-Step Guide to Making Butter Pecan Cookies

Toasting the Pecans in Butter

Before you even think about mixing dough, start with the pecans. Toasting them in butter transforms their flavor—giving them a toasty, caramel-like depth that takes the cookies to the next level.

1. In a skillet, melt 3 tablespoons of butter over medium heat.
2. Add in your chopped pecans.
3. Stir occasionally and cook for 4 to 5 minutes, until they’re lightly toasted and fragrant.
4. Remove from heat and set aside to cool.

You’ll know they’re ready when they smell like the inside of a pecan pie.

Browning the Butter

Brown butter is a game-changer. It’s made by cooking unsalted butter until the milk solids caramelize, giving the butter a nutty, deep flavor.

1. Place your butter (2 sticks) in a saucepan over medium heat.
2. Let it melt, then continue to cook. Swirl the pan occasionally.
3. Watch for foam and listen for the popping sound.
4. When the butter turns amber and smells nutty, remove from heat immediately.
5. Pour into a heatproof bowl and scrape all the brown bits from the pan—they’re full of flavor.

Don’t walk away during this step. Butter goes from browned to burnt fast.

Preparing the Dough

Once your brown butter and pecans have cooled slightly, it’s time to pull everything together.

1. In a large bowl, whisk together flour, cornstarch, cinnamon, salt, and baking soda.
2. In a separate bowl, mix the browned butter with both sugars. Stir until smooth.
3. Add vanilla, then beat in the eggs and egg yolk one at a time until just combined.
4. Gradually fold in the dry ingredients using a rubber spatula.
5. Stir in the buttered pecans.

Your dough will be soft and fragrant. But don’t bake it yet.

Chilling the Dough

Here’s the secret to thick, bakery-style cookies: chilling the dough.

• Cover the bowl and refrigerate for at least 4 hours. This allows the butter to solidify slightly and the flavors to meld.
• If you’re planning ahead, the dough can rest for up to 48 hours.
• Want to bake later? Scoop into dough balls and freeze them.

Skipping this step means flatter cookies, so don’t rush it.

Baking Your Cookies

When you’re ready to bake:

1. Preheat your oven to 375°F.
2. Line baking sheets with parchment paper.
3. Use a large cookie scoop (about 3 tablespoons) and place the dough balls 3 inches apart.
4. Press a pecan half onto each ball if desired.
5. Bake for 10 to 11 minutes, one tray at a time.

The edges should look set, but the centers will seem underdone—that’s exactly what you want. Let them rest on the tray for 15 minutes before moving them to a cooling rack.

Sprinkle a bit of granulated sugar on top while they’re warm for a touch of sparkle.

Storage and Make-Ahead Tips

You can get ahead on prep or stash leftovers without compromising texture.

• Baked cookies stay fresh for up to 3 days in an airtight container.
• Refrigerated dough can be kept for up to 48 hours.
• Freeze dough balls for up to 2 months. Bake straight from frozen—just add an extra minute or two to the time.

This flexibility makes them great for holiday baking or spontaneous dessert cravings.

Frequently Asked Questions About Butter Pecan Cookies

Conclusion

These butter pecan cookies aren’t just another recipe to bookmark—they’re the kind of treat that becomes a tradition. Whether you’re baking for friends, sharing with coworkers, or just treating yourself on a quiet afternoon, these cookies deliver warmth and indulgence in every bite.

By combining the depth of brown butter, the crunch of toasted pecans, and the richness of dark brown sugar, you end up with a cookie that hits all the right notes—sweet, nutty, chewy, and crisp. And once you’ve made them once, you’ll find yourself reaching for the pecans and butter again before long.

More Delicious Recipes

• Candy Cane Cookies: These festive cookies offer a delightful crunch with a hint of peppermint, making them a visually striking and flavorful holiday treat. Their buttery base and decorative style align well with the rich and textured qualities of butter pecan cookies.
• Crumbl Pumpkin Pie Cookies: Featuring a soft cookie base topped with pumpkin pie filling, these cookies bring cozy fall flavors that complement the nutty, warm tones of butter pecan. They’re perfect for seasonal baking enthusiasts seeking variation.
• Maple Cinnamon Cookies with White Chocolate: These cookies blend the sweetness of maple and spice of cinnamon with creamy white chocolate, echoing the comforting, autumn-inspired notes of brown butter pecan cookies.

Thick, Chewy & Crunchy Butter Pecan Cookies with Brown Butter Magic

Print Recipe

Thick and chewy butter pecan cookies made with rich browned butter and toasted pecans. These cookies are full of warm, nutty flavor and have the perfect balance of chewy center and crisp edges.

• Author: Benchi
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 31 minutes
• Yield: 16 large cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/4 cups pecan halves, finely chopped

• 3 tablespoons unsalted butter (for toasting pecans)

• 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 unsalted butter, browned

• 1 cup dark brown sugar, packed

• 1/2 cup granulated sugar

• 1 tablespoon vanilla extract

• 2 large eggs, at room temperature

• 1 large egg yolk, at room temperature

• 16 pecan halves, for decoration (optional)

Instructions

1. Melt 3 tablespoons of butter in a skillet over medium heat. Add chopped pecans and cook for 4–5 minutes, stirring occasionally, until lightly toasted. Set aside to cool.
2. In a large bowl, whisk together flour, cornstarch, salt, cinnamon, and baking soda. Set aside.
3. In a saucepan, melt 2 sticks of butter over medium heat. Continue cooking until foamy and golden brown with a nutty aroma. Remove from heat and pour into a large mixing bowl, scraping all browned bits.
4. Add both sugars to the brown butter and whisk to combine.
5. Add vanilla extract, then beat in the eggs and egg yolk one at a time until just combined.
6. Fold in the dry ingredients until just incorporated, then stir in the toasted pecans.
7. Cover the dough and refrigerate for 4 hours.
8. Preheat oven to 375°F. Line baking sheets with parchment paper.
9. Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place 3 inches apart on the baking sheet. Optionally, press a pecan half on top of each dough ball.
10. Bake for 11 minutes or until edges are set but centers are still soft. Remove from oven and, if needed, use a spatula to reshape cookies immediately.
11. Sprinkle with granulated sugar while still warm. Let cookies cool on the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

• Do not skip chilling the dough; it helps cookies hold their shape.
• Cookie dough can be frozen for up to 2 months; bake frozen dough with 1–2 extra minutes added.
• To enhance presentation, press a pecan half on top before baking and sprinkle with sugar afterward.