Butter Pecan Cookies Delight (Printable)

Rich and nutty butter pecan cookies with toasted pecans and flaky sea salt, perfect for a sweet treat.

# 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 make it:

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 for about 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 - 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 about 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 look just set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Helpful Hints:

01 -
  • The brown butter does all the heavy lifting flavor-wise, giving you that sophisticated depth without extra steps.
  • They're crunchy at the edges and tender inside, which somehow always surprises people in the best way.
  • Sea salt sprinkled on top balances the sweetness so perfectly you won't feel guilty reaching for a third one.
02 -
  • If you're not paying attention during the browning stage, the butter can tip from golden to burnt in seconds—stay at the stove and trust your nose.
  • Room temperature eggs really do make a difference in how smoothly everything incorporates, so pull them out 20 minutes before you start.
  • Don't overbake these trying to get the centers to look fully set—they'll continue cooking on the hot pan and firm up perfectly as they cool.
03 -
  • If your brown butter solidifies before you use it, gently warm it again—it'll mix in beautifully and won't affect the cookies.
  • Weigh your flour if possible instead of measuring by cups, since it gives you more consistent results every single time.
  • The flaky sea salt really is the finishing touch that makes people pause and appreciate what they're eating.
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