Butter Pecan Cookies Brown Butter (Printable)

Nutty, brown butter-infused treats with toasted pecans and a delicate 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, 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 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 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 completely, 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 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 to 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 these cookies a sophisticated nutty depth that regular butter cookies can't touch.
  • That flaky sea salt on top isn't just pretty—it catches you by surprise and makes the sweetness sing in the best way.
  • They come together faster than you'd think, and somehow taste like you spent all day on them.
02 -
  • Don't skip cooling the brown butter—if it's too warm when you add the eggs, you'll end up with scrambled bits, and the whole batch suffers for it.
  • The flaky sea salt on top is essential, not optional; it genuinely transforms how your taste buds experience the sweetness and richness of the cookie.
  • These cookies continue to firm up even after they leave the oven, so resist the urge to bake them until they look completely done—a little underbaked is exactly right.
03 -
  • Use an instant-read thermometer if you're nervous about the brown butter—it should reach about 325°F at its darkest, golden stage.
  • Room temperature eggs really do make a difference in how smoothly the dough comes together, so don't skip that step even if it feels fussy.
  • The flaky sea salt is your flavor amplifier—those delicate crystals hitting your tongue alongside the sweetness create a moment of perfect balance.
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