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Brown Butter Pecan Cookies

These brown butter pecan cookies deliver a nutty, complex flavor with a satisfyingly crisp edge and tender center. The key is cooling the brown butter to just above room temperature before mixing, then chilling the dough for an hour to prevent spreading. A white chocolate drizzle adds a creamy finish that makes them feel bakery-worthy.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 175 kcal

Ingredients
  

  • ⅔ cup 150g salted butter
  • ½ cup 110g packed light brown sugar
  • ¼ cup 50g granulated sugar
  • 1 large egg at room temperature
  • 1 tsp 5ml pure vanilla extract
  • 1¼ cups 180g all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup 130g coarsely chopped pecans
  • 4 oz 113g white chocolate, melted (optional)

Instructions
 

  • Melt butter in a saucepan over medium heat, stirring occasionally, until golden with brown specks and nutty aroma, about 8-10 minutes.
  • Pour browned butter into a bowl and cool to just above room temperature (about 93°F/34°C), roughly 30 minutes.
  • Beat cooled brown butter with both sugars until smooth and slightly fluffy, 1-2 minutes.
  • Add egg and vanilla, beat until creamy and well combined.
  • Whisk flour, baking soda, and salt in a separate bowl, then stir into butter mixture until just combined.
  • Fold in chopped pecans until evenly distributed; dough will be stiff.
  • Shape dough into a 9-10 inch log on plastic wrap, wrap tightly, and refrigerate for 1 hour until firm.
  • Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  • Slice chilled log into ½-inch rounds and place 2 inches apart on prepared sheets.
  • Bake 10-12 minutes until edges are golden but centers still look slightly underbaked.
  • Cool cookies completely on baking sheets on a wire rack.
  • Melt white chocolate in 20-second microwave bursts, then drizzle or dip tops of cooled cookies.
  • Let chocolate set at room temperature or in the refrigerator for 15-20 minutes before serving.

Notes

  • Cool brown butter to just above room temperature (93°F/34°C) to prevent greasy dough.
  • Chill dough log for at least 1 hour to keep cookies thick and chewy.
  • Pull cookies from oven when edges are golden but centers still soft; they firm up as they cool.
  • Chop pecans to pea-sized pieces for texture; avoid grinding into powder.
  • Store in an airtight container at room temperature for up to 5 days; layer parchment if chocolate-drizzled.