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Ultimate Soft and Chewy Butter Pecan Cookies (Brown Butter Option)

A stack of three soft chew butter pecan cookies piled high on a white plate.
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Make these ultimate butter pecan cookies for a rich, nutty, and tender dessert. This easy recipe delivers soft and chewy results, perfect for holiday baking or a cozy night in.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened (or browned for extra flavor)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups pecan halves, toasted and roughly chopped
  • 1/2 cup semi-sweet chocolate chips (optional, for variation)

Instructions

  1. If using brown butter, melt the butter in a saucepan over medium heat. Cook, stirring occasionally, until the milk solids turn brown and the butter smells nutty. Pour into a heatproof bowl and let cool slightly. If using softened butter, skip this step.
  2. In a large bowl, cream together the softened or cooled brown butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the toasted, chopped pecans and chocolate chips, if using.
  6. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
  7. Bake in a preheated oven at 375 degrees Fahrenheit for 9 to 11 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft for a chewy texture.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To toast pecans: Spread the pecans in a single layer on a dry skillet over medium heat. Cook for 5 to 7 minutes, stirring often, until fragrant. Cool before chopping.
  • For the softest cookies, slightly underbake them. They will firm up as they cool.
  • You can chill the dough for 30 minutes before scooping if you prefer thicker cookies.

Nutrition

Find it online: https://devourdish.com/butter-pecan-cookies-ultimate-soft-chewy-recipe/