These brown butter pecan cookies are the ultimate holiday treat. Made with brown butter, maple syrup, and sweet buttered pecans, these cookies are delicious and easy to make. If you enjoy butter tarts or pecan pie, then you're sure to love these cookies.
These Brown Butter Pecan Cookies taste like a handheld pecan pie! Candied butter pecans are studded throughout a brown butter maple cookie with a soft center and crispy edges. It's the perfect holiday cookie for Thanksgiving or Christmas!
These cookies require no stand mixer or special equipment. They are made with just 20 minutes of prep time and require a short chill to ensure their delicious soft texture and buttery flavor. They are easy to prep ahead and keep in the fridge or freezer for your holiday baking!
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Why You'll Love This Recipe
- Tastes just like a pecan pie, or a pecan butter tart!
- Candied butter pecans give a delicious sweet crunch to these brown butter cookies.
- Brown butter, maple syrup, vanilla, and brown sugar are some of the delicious sweet flavors in these cookies.
- Made with just a few pantry staple ingredients.
- No fancy equipment or stand mixer necessary.
- Chewy and soft baked cookies with a crisp edge.
- Brown butter adds a caramel nutty flavor, so these cookies are not boring.
- Easily gluten-free!
- Keep cookie dough in the freezer for emergencies.
Want more easy cookies? You'll also like my chocolate chipless cookies, coffee cookies, brown butter chocolate chip cookies, ginger molasses cookies, or white chocolate macadamia nut cookies.
Ingredient Notes
Here are all the ingredients you'll need to make these brown butter pecan cookies:
- Salted butter: I always use salted in my baking. Add an extra pinch of salt to the dough if using unsalted butter.
- Pecan pieces: I like to give pecan halves a rough chop for a variety of sizes.
- Dark brown sugar & granulated sugar: The combination of both sugars makes these cookies soft and chewy with crisp edges.
- Maple syrup: Maple and pecan flavors go so well together, so I reduced the sugar and included some syrup in the dough.
- Vanilla extract: This recipe uses a lot of vanilla to highlight all the other delicious flavors.
- Egg + egg yolk: The use of an extra egg yolk makes these cookies soft and chewy in the center.
- All purpose flour: Spoon into a measuring cup and level so you don't add too much flour. See note below about making these cookies gluten free.
- Cornstarch: Keep the cookies soft.
- Baking soda
- Cinnamon: Enhances the maple pecan flavors!
- Salt: Add an extra pinch to the dough if using unsalted butter.
- Mini chocolate chips: Because why not!
What is Brown Butter?
Browning the butter adds a great depth of rich flavor to this recipe. Brown butter is a magical product that results when butter is heated in a saucepan. When exposed to prolonged heating, some water evaporates and the milk solids in the butter begin to caramelize and brown. Browned butter has a nutty aroma and caramel-like taste and adds a delicious note to baked goods.
Substitutions
There are many ways to change up these cookies. Here are some substitution suggestions:
- Gluten-free flour. Make these cookies gluten-free by using a gluten-free all-purpose blend that contains xanthan gum. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend. Note that gluten free cookies may not spread as much, so I like to give the cookie dough balls a little press before baking to encourage spreading.
- Dairy-free? Use a dairy-free butter or coconut oil, and dark chocolate. Dairy-free butter won't brown, so skip that step and just melt it.
- No brown sugar? You could also use coconut sugar.
- Add different extracts like almond extract, or add espresso powder and make a twist on my gluten-free coffee cookies.
Step-by-Step Instructions
Be sure to read the recipe card below for the full recipe.
(1) Cube the ½ cup of butter and place it into a saucepan. Turn the heat to medium-high and allow the butter to melt, stirring occasionally.
Once melted, it will begin to bubble, foam, and brown. When the butter is an amber colour, pour it into a large heatproof bowl, scraping all the brown bits with it. This whole process should take 5-10 minutes.
Allow the butter to cool for at least 10 minutes.
(2) Lower the heat to medium and add the pecan pieces to the pot with 2 tablespoon fresh butter and 2 tablespoon white sugar. Stir and toast for 5 minutes until the sugar has dissolved. Watch to ensure they don't burn. Remove to a bowl, scraping the brown bits from the bottom of the pan.
(3) To the large bowl with the melted butter, add the brown sugar and remaining 2 tablespoon white sugar, then whisk until smooth. Add the wet ingredients: maple syrup, vanilla, egg, and egg yolk. Whisk.
Add the dry ingredients: flour, cornstarch, baking soda, cinnamon, and salt. Fold with a spatula just until combined. Then fold in the toasted pecans and mini chocolate chips, reserving some for topping the cookies.
Cover the bowl and chill the cookie dough for 2 hours, or overnight.
(4) When ready to bake, preheat the oven to 350ºF and prepare a large baking sheet with parchment paper.
Scoop the dough into 2 tablespoon size balls with a cookie scoop. Press extra chopped pecans into the tops of the cookies then roll in granulated sugar.
(5) Bake for 11-14 minutes until golden brown. The edges will be set and the middles still soft. Cool on the cookie sheet for 15 minutes then transfer to a wire rack to cool completely. Enjoy!
How to Serve
These cookies are the best cookies for any occasion. Whether it's a birthday, the holidays, a bake sale, or you're just looking for a little treat—these cookies are easy to make and are always a crowd pleaser.
Here are some ways I like to serve them:
- With a hot tea or espresso. When dipped in a warm drink, these cookies soften into a delicious bite. Try a cappuccino, peppermint mocha, or a homemade gingerbread latte.
- Wrapped as a gift. Line a pretty box with some parchment paper, fill with cookies, wrap, and anyone is going to love to receive this!
- Enjoy with a holiday cookie spread. Pair with my peanut butter cup cookies, chocolate amaretti, slice and bake sugar cookies, oreo truffles and more desserts!
Storage
Store cookies in an airtight container at room temperature for 3-4 days.
Freezing cookie dough: Cookie dough can be rolled into balls and placed on a parchment-lined baking sheet to flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in an airtight container and freeze for up to 3 months. Bake as directed, plus 1-2 minutes.
Freezing baked cookies: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months.
To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Expert Tips
Here are some of my top tips and tricks for successful cookies:
- Be sure to watch the butter when browning! It can go from brown to burnt very quickly. Once it smells nutty and appears brown, remove to a heatproof bowl. Allow to cool for a few minutes before proceeding.
- Keep an eye on the pecans too! Once they smell toasty and the sugar has dissolved, remove them. Little pieces can burn faster.
- Don't overmix the dough. Stop once all the flour is just absorbed, as overmixing can great tough, gluey cookies.
- Chill the dough for soft and chewy cookies. Since we've used melted brown butter, I don't recommend skipping the chill time. The cookies will spread too quick and won't hold their shape.
- Don't be tempted to over-bake. Once the edges look lightly set and the middle still looks soft, remove them. They will continue cooking on the baking sheet.
- Shape them right out of the oven. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
- Enjoy warm! These cookies taste delicious fresh out of the oven.
Frequently Asked Questions
Yes! It is important for the flour to hydrate during this time, and for the butter to firm up. Both of these ensure the cookies spread evenly when baked to create the perfect texture.
Absolutely! When you're ready to bake the next day, pull the cookie dough out of the fridge while you preheat the oven so it has a few minutes to soften slightly.
Yes—My favourite flour for all of my cookie recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum.
Note that gluten free cookies may not spread as much, so I like to give the cookie dough balls a little press before baking to encourage spreading.
For dairy-free: Use your favourite dairy-free buttery sticks. Dairy-free butter will not brown as it does not contain milk solids. Instead, just melt the vegan butter and proceed. Ensure your chocolate chips are dairy-free.
For vegan: Use the above dairy-free substitution as well as an egg replacement. I have not tried replacing the egg, however try your favourite swap such as a flax egg.
There are many intentional factors that create these soft-baked chewy cookies.
1. Using brown and white sugar. Brown sugar gives the chewiness, white sugar gives the crisp edge.
2. Chilling the cookie dough. This allows the flour to hydrate so the cookie will spread slower and softer.
3. Do not over-bake them! Remove from the oven when the centre still looks quite soft, and it will firm up as it cools for the perfect soft cookie.
These brown butter pecan chocolate chip cookies are the ultimate holiday treat! They taste just like a pecan pie or a butter tart, but they are handheld and much easier to make! They are buttery, nutty, maple-y, and delicious. These are sure to be a holiday hit!
More Cookie Recipes
- Chocolate Chipless Cookies
- Strawberry Cheesecake Cookies
- Gluten-Free Funfetti Cookies
- Italian Chocolate Amaretti Cookies
- Gluten-Free S'mores Cookies
- Gluten-Free Shortbread Cookies
- Gluten-Free Dairy-Free Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Inside Out Chocolate Chip Cookies
- White Chocolate Cranberry Cookies
- Mini Skillet Cookie
- Gluten-Free Edible Cookie Dough
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Have you made these butter pecan cookies? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Brown Butter Pecan Cookies
Ingredients
- ½ cup + 2 tablespoon salted butter divided
- ¾ cup chopped pecan pieces
- ½ cup brown sugar
- 4 tablespoon granulated sugar divided
- ¼ cup maple syrup
- 2 tablespoon vanilla extract
- 1 egg + 1 egg yolk
- 1½ cup all purpose flour
- 2 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup mini chocolate chips
Instructions
- Cube the ½ cup of butter and place it into a saucepan. Turn the heat to medium-high and allow the butter to melt, stirring occasionally. Once melted, it will begin to bubble, foam, and brown. When the butter is an amber colour, pour it into a large heatproof bowl, scraping all the brown bits with it. This whole process should take 5-10 minutes. Allow the butter to cool for at least 10 minutes.
- Lower the heat to medium and add the pecan pieces to the pot with 2 tablespoon fresh butter and 2 tablespoon white sugar. Stir and toast for 5 minutes until the sugar has dissolved. Watch to ensure they don't burn. Remove to a bowl.
- To the large bowl with the brown butter, add the brown sugar and remaining 2 tablespoon white sugar, then whisk until smooth. Add the maple syrup, vanilla, egg, and egg yolk. Whisk.
- Add the flour, cornstarch, baking soda, cinnamon, and salt. Fold with a spatula just until combined. Then fold in the toasted pecans and mini chocolate chips, reserving some for topping the cookies.
- Cover the bowl and chill the cookie dough for 2 hours, or overnight.
- When ready to bake, preheat the oven to 350ºF and prepare a large baking sheet with parchment paper.
- Scoop the dough into 2 tablespoon size balls with a cookie scoop. Press extra chopped pecans into the tops of the cookies then roll in granulated sugar.
- Bake for 11-14 minutes. The edges will be set and the middles still soft. Cool on the baking sheet for 15 minutes then transfer to a wire rack to cool completely. Enjoy!
Notes
- Make it gluten free: Use a gluten-free 1:1 flour such as the Bob's Red Mill 1:1 Baking Flour (blue bag).
- Storage: Cookies will keep in an airtight container at room temperature for 3-4 days.
- Freezing cookie dough: Cookie dough can be rolled into balls and placed on a parchment-lined baking sheet to flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in an airtight container and freeze for up to 3 months. Bake as directed, plus 1-2 minutes.
- Freezing baked cookies: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months.
- To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
- Freezing baked cookies: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months.
Samuel Burleson says
I ran the recipe and while baking the cookies ran and spread like the batter was way too thin. Just FYI. I'm The Odyssey Shop Bakery and I had to coax them back together in a round shape and bake them for an additional 12 minutes which was kinda scary. Do you have any tips or tricks to thicken up the batter more?
Olivia Parsons says
Did you follow the recipe exactly? Browning the butter, flour and cornstarch amounts, chilling the dough (essential)? I've made this recipe several times and not had this issue.