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Brown butter pecan cookies stacked in stack.
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5 from 7 votes

Brown Butter Pecan Cookies

The nutty flavor the brown butter adds to the cookies is perfetc. I promise you are going to love these!
Prep Time15 mins
Cook Time10 mins
Chill time4 hrs
Total Time4 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: brown butter, butter pecan, butter pecan cookies, whole wheat
Servings: 24
Author: Amy- A Red Spatula


  • pan
  • Baking sheets
  • Rubber spatula


  • 1 cup butter 2 sticks. I like to use salted.
  • 1 ¾ cup all-purpose flour
  • cup whole wheat pastry flour
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup brown sugar
  • cup granulated sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 ½ cup chopped pecans


  • Start by browning your butter. Add the butter to your pan, I like to use stainless steel. Heat over medium heat. You will want to keep an eye on this as it can go from toasty to burned pretty quick.
  • Stir gently and constantly. Once it melts all the way, it will start to foam after a few minutes. Continue to stir. It will change colors and become a deep golden brown. You will also smell a nutty smell from the butter. Mine still has the foam on top.
  • As soon as it reaches this point, remove it from the heat quickly and pour it into a bowl. Let it cool for about 10 minutes, then start with the rest.
  • While it is cooling, mix your all-purpose flour, wheat flour, salt, cornstarch, and baking soda in a small bowl and set it aside.
  • When the butter is ready, add in the sugars and mix well. This will also help to cool the butter. Add the eggs and vanilla and mix well.
  • Next, add in the flour mixture and only mix until it is all combined. Last up is the pecan pieces. Mix them to combine as well.
  • Cover the top of the dough with saran wrap, I just leave it in the bowl. Move it to the fridge and chill for at least 4 hours. I prefer chilling at least overnight.
  • If you have let it chill overnight, you will need to bring it out at room temperature for at least an hour to soften it slightly.
  • Preheat the oven to 375 degrees. Scoop your cookies onto a parchment-lined baking sheet. These cookies will spread a bit, so give them a few inches to do this.
  • Place in the preheated oven. Bake until the edges are a golden brown, mine took right around 10 minutes, but plan on 10-13 minutes.
  • Remove from the oven and allow them to cool a few minutes on the baking sheet.
  • Then move them to a cooling rack. These cookies are delicious when they are hot, but also really good when they are cooled! Enjoy with a nice glass of cold milk!
  • They will hold well in an airtight container at room temp for at least 3 days.
  • Not, sit back and enjoy. You deserve it.