I love how these cookies combine the warm, rich flavor of browned butter with the crunch of toasted pecans. They bake up thick yet soft, with slightly crisp edges and a caramel drizzle that brings everything together in a deliciously indulgent way.
Why You’ll Love This Recipe
I’ll tell you why these are my favorite:
Browning the butter takes the flavor up a notch with nutty, caramel‑like depth.
Toasting the pecans brings out their crunch and enhances their flavor.
The dough chills so the cookies don’t spread too much, giving you thick, soft centers and just‑right edges.
The optional caramel drizzle adds that sweet‑salty luxury without being over the top.
They’re perfect for sharing—or keeping for myself!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Toasted Pecans
3 tablespoons salted sweet cream butter
1⅔ cups chopped pecans
Brown Butter
1 cup salted sweet cream butter
Cookie Dough
2½ cups all‑purpose flour (spooned and leveled)
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
1¼ cups dark brown sugar (tightly packed)
½ cup granulated sugar
2 teaspoons pure vanilla extract
2 extra‑large eggs (room temperature)
42 pecan halves (for garnish, optional)
1 cup caramel bits
2 tablespoons water
Coarse sanding sugar (optional garnish)
Coarse sea salt (optional garnish)
Directions
Preheat your oven as directed (see timing below). Line an 8×8‑inch baking dish with parchment paper.
Prepare the toasted pecans: In a 10‑inch skillet over medium heat, melt 3 tablespoons butter, then add 1⅔ cups chopped pecans. Stir continuously for about 1 to 1½ minutes until the pecans are coated and you smell that warm toasted aroma. Transfer the pecans to the lined baking dish to cool.
Brown the butter: In a light‑colored skillet over medium to medium‑high heat, melt the 1 cup salted butter. Keep stirring as it foams and the milk solids begin to separate and turn golden brown. Once you smell a nutty aroma and see brown bits, remove from heat and immediately pour into a heat‑proof bowl. Let cool completely.
In a medium bowl, whisk together the 2½ cups flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, and ½ teaspoon baking soda. Set aside.
In a stand mixer or large bowl with a handheld mixer, beat the cooled browned butter with the 1¼ cups dark brown sugar, ½ cup granulated sugar, and 2 teaspoons vanilla extract for 2‑3 minutes until fully combined.
Reduce mixer speed to medium‑low and beat in the eggs one at a time, mixing well after each.
Add half of the flour mixture, mix just until incorporated. Then add the remaining flour mixture and the toasted pecan pieces, mixing until everything is just combined.
Cover the dough and chill in the refrigerator for 3 hours (or overnight for best results).
Scoop cookie dough (use about 1½‑tablespoon size for thick cookies) and roll into balls. If using, roll each ball in coarse sanding sugar and gently press a pecan half on top.
Bake:
For 1½‑tablespoon‑sized dough balls: bake at 375°F (190°C) for about 9‑10 minutes.
For 1‑tablespoon sized balls: bake for 7‑8 minutes. The edges should be light golden brown.
While the cookies bake or immediately after, melt the 1 cup caramel bits with the 2 tablespoons water in a microwave-safe bowl in 30‑second intervals, stirring after each until smooth. Once cookies are cool, drizzle the caramel over the tops. Let the drizzle harden before serving.
Serve and enjoy!
Servings and timing
Makes about 36 cookies.
Prep time: ~20 minutes active, then chilling ~3 hours.
Bake time: about 8‑10 minutes per batch.
Total time including chill: roughly 3 hours 48 minutes.
Variations
Stir in white chocolate chips or toffee bits for extra sweetness and texture.
Skip the caramel drizzle if you prefer a simpler cookie.
Use unsalted butter, but add a pinch of extra salt to the dough if doing so.
Swap out pecans for walnuts or almonds if you like a different nut flavour.
For a sparkly finish, roll dough balls in sanding sugar before chilling.
Add a little sea salt flake on top after baking for a salty‑sweet contrast.
Storage/reheating
To store: Keep cooled cookies in an airtight container at room temperature for up to 3 days.
To freeze: You can freeze unbaked dough balls (well wrapped) for up to 2 months, or freeze baked cookies (well wrapped) for the same duration. Let thaw before serving.
To re‑freshen: Warm them in a 300 °F (150 °C) oven for about 2‑3 minutes to revive softness, or microwave a single cookie for 10 seconds.
FAQs
What if I don’t have time to chill the dough for 3 hours?
You can bake after a shorter chill time, but the cookies will spread more and won’t have quite the same thick, chewy center. I recommend at least one hour if pressed for time.
Can I use unsalted butter instead of salted sweet cream butter?
Yes — just add about ¼ teaspoon of salt to the dough to compensate. The browned butter flavor will still work beautifully.
How should I store leftover cookies to keep them soft?
Keep them in an airtight container at room temperature. If you want to keep them soft longer, add a small piece of bread to the container — it helps maintain moisture.
Will the caramel drizzle make the cookies sticky in storage?
If the drizzle is allowed to harden fully before storing, they will not be overly sticky. If you prefer minimal stickiness, you could skip the drizzle or use less.
Can I freeze the cookie dough or baked cookies?
Absolutely. Freeze the dough balls (uncooked) for up to 2 months. For baked cookies, freeze wrapped/tightly sealed for up to 2 months. Thaw to room temperature before serving.
Conclusion
I genuinely believe these Butter Pecan Cookies are one of the best cookie bakes I’ve made — the browned butter gives them a depth of flavour that feels a little gourmet, while the toasted pecans and optional caramel drizzle make them feel special. Whether for a party, holiday tray, or just a treat to savour with your afternoon coffee, these cookies deliver. I can’t wait for you to bake a batch and see how they turn out!
These Butter Pecan Cookies combine rich browned butter and toasted pecans for a thick, soft cookie with crisp edges and optional caramel drizzle for an indulgent finish.
Preheat oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment paper.
In a skillet over medium heat, melt 3 tablespoons butter and add chopped pecans. Stir for 1–1½ minutes until toasted and aromatic. Transfer to lined dish to cool.
Brown 1 cup butter in a light-colored skillet over medium to medium-high heat, stirring until golden and nutty-smelling. Transfer to heat-proof bowl and cool completely.
In a medium bowl, whisk together flour, cornstarch, baking powder, and baking soda.
In a mixer, beat browned butter with dark brown sugar, granulated sugar, and vanilla for 2–3 minutes.
Beat in eggs one at a time on medium-low speed.
Add half the flour mixture and mix just until combined. Add remaining flour and toasted pecans; mix just until combined.
Cover dough and chill for 3 hours or overnight.
Scoop dough into 1½-tablespoon balls. Roll in sanding sugar if using and press a pecan half on top.
Bake for 9–10 minutes (for 1½-tablespoon size) until edges are golden. Cool on wire rack.
While cookies cool, melt caramel bits with water in 30-second microwave intervals until smooth. Drizzle over cooled cookies and let set.
Serve and enjoy!
Notes
Chilling the dough helps the cookies stay thick with chewy centers.
Caramel drizzle is optional but adds a sweet-salty richness.
You can swap pecans for other nuts like walnuts or almonds.
Store cookies in an airtight container to maintain softness.
Freeze dough balls or baked cookies for up to 2 months.
