There’s something about the smell of browned butter and toasted pecans filling the kitchen that instantly says “cozy.” These small batch brown butter pecan cookies are exactly the kind of treat I find myself making on repeat — buttery, nutty, and just the right amount of sweet, with crisp edges and soft, chewy centers that make them impossible to stop at just one.
I’ve made a lot of pecan cookies over the years, but browning the butter is what takes this recipe from good to genuinely craveable. It only takes a few extra minutes, but that deep, nutty, almost caramel-like flavor it adds is worth every second. Pair that with pecans toasted right in the butter before they even go into the dough, and you get layers of flavor in every single bite — this isn’t your average pecan cookie.
This recipe is proudly made in partnership with Cabot Creamery Butter. I’ve tested this recipe with a few different butters, and Cabot’s salted butter consistently gave me the richest flavor and the best texture — which matters a lot in a recipe where butter is the star, not just a supporting ingredient.
I also designed this batch to be small on purpose. Not every night calls for three dozen cookies sitting on the counter tempting you for a week. This recipe makes just enough for a small household, a couple, or anyone who wants freshly baked cookies without a freezer full of leftovers.
Whether you’re baking for a quiet night in, a holiday cookie tray, or just craving something warm and homemade, these brown butter pecan cookies deliver big bakery-style flavor in a batch sized just right. Let’s get baking.
Ingredients
- 11 tablespoons Cabot Creamery Salted Butter
- 3/4 cup pecan halves
- 2/3 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup + 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Add 3 tablespoons butter in a skillet over medium heat. Once sizzling, add pecans and toast for about 5 minutes. Stirring constantly. Place on a sheet pan to cool for 15 minutes. Then sprinkle some granulated sugar on top and toss to coat. Reserve about 1/4 cup for topping.
- Add remaining 8 tablespoons butter to sauce pan over medium high heat and brown the butter. Pour into a glass bowl to cool for 10 minutes.
- Add brown sugar and granulated sugar and mix until combined.
- Add egg and vanilla extract and mix until combined.
- Add ground cinnamon, baking soda, and flour and mix until just combined. Mix in 1/2 cup of the chopped butter pecans. Chill for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop out cookies using a #40 (1.5 tablespoon) cookie scoop. Press a single pecan into the top of each cookie. Bake for 10-12 minutes. Enjoy!
Why you’ll love these butter pecan cookies
- Perfect small batch butter pecan cookies – This recipe makes just the right amount, ideal for small households, couples, or anyone craving freshly baked cookies without leftovers.
- Rich, buttery flavor in every bite – Made with real butter for a classic butter pecan cookie taste that’s rich, indulgent, and comforting.
- Loaded with toasted pecans – Toasted pecans add a warm, nutty flavor and irresistible crunch that makes these cookies stand out.
- Soft and chewy texture – These butter pecan cookies bake up with soft centers and lightly crisp edges for the perfect homemade cookie texture.
- Perfect for any occasion – Enjoy these small batch butter pecan cookies as a cozy dessert, holiday treat, or everyday sweet snack.
Tips for the best butter pecan cookies
- Use high-quality butter – Since Cabot Creamery butter is the star of butter pecan cookies, using a high-quality salted butter makes a noticeable difference in flavor. They are my favorite!
- Toast the pecans first – Toasting the pecans in the butter enhances their nutty flavor and adds depth to these butter pecan cookies.
- Do not overmix the dough – Mix just until the flour is incorporated to keep the cookies soft and tender.
- Measure flour accurately – Too much flour can make cookies dense. Spoon and level your flour or use a kitchen scale for the best texture.
- Cool on the pan briefly – Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to finish setting.
If you love cookies, try these recipes next!
- Soft Frosted Sugar Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- Maple Pecan Cookies
- Banana Chocolate Chip Cookies
- Chocolate Crunch Cookies
Frequently asked questions
High-quality salted butter works best. Using a rich, creamy butter (like Cabot Creamery) enhances the classic butter pecan flavor.
You can swap pecans for walnuts if needed, but pecans give these cookies their classic butter pecan flavor.
Toasting the pecans is highly recommended. It enhances their flavor and adds a deeper, nuttier taste that really shines in butter pecan cookies.
Yes! Browning the butter adds a deeper, nutty flavor that pairs beautifully with pecans.
For accuracy, spoon the flour into your measuring cup and level it off. Too much flour can make cookies dense.
You can add a small amount of chocolate chips (or any other flavor of chip) but keep in mind it will change the classic butter pecan flavor profile.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 3 days.
To freeze the cookie dough, roll the dough into balls and press the single pecan into the top so it doesn’t fall off in the freezer. Then place them on a plate and set in the refrigerator for 30 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Butter Pecan Cookies
Ingredients
- 11 tablespoons (156g) Cabot Creamery Salted Butter
- 3/4 cup (75g) pecan halves
- 2/3 cup (147g) dark brown sugar
- 3 tablespoons (38g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup + 3 tablespoons (152g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Add 3 tablespoons butter in a skillet over medium heat. Once sizzling, add pecans and toast for about 5 minutes. Stirring constantly. Place on a sheet pan to cool for 15 minutes. Then sprinkle some granulated sugar on top and toss to coat. Reserve about 1/4 cup for topping.
- Add remaining 8 tablespoons butter to sauce pan over medium high heat and brown the butter. Pour into a glass bowl to cool for 10 minutes.
- Add brown sugar and granulated sugar and mix until combined.
- Add egg and vanilla extract and mix until combined.
- Add ground cinnamon, baking soda, and flour and mix until just combined. Mix in 1/2 cup of the chopped butter pecans. Chill for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop out cookies using a #40 (1.5 tablespoon) cookie scoop. Press a single pecan into the top of each cookie. Bake for 10-12 minutes. Enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
