Brown butter pecan chocolate chip cookies, loaded with toasted nuts and chocolate chips in each bite! With crispy edges and a gooey, chocolatey center, these gluten-free butter pecan cookies are an absolute treat!
After you try this butter pecan cookie recipe, check out more gluten-free cookies, like our White Chocolate Raspberry Cookies, Easy Protein Cookies, and Eggless Chocolate Chip Cookies.
The best butter pecan cookies are enhanced with large chunks of dark chocolate and browned butter. You haven’t tasted a gluten-free cookie this chewy and loaded with flavor! These cookies are rich and indulgent, no one would ever guess they are gluten-free!
Browned butter is the foundation of flavor for this dessert. The pecans are toasted in butter until they’re perfectly tender. These butter pecan chocolate chip cookies are salty and sweet with a warm, toasted, nutty flavor — the perfect flavor combination!
Reasons This Butter Pecan Cookies Recipe Works
- Easy to Make! These gluten-free butter pecan cookies are so simple to prep, with only 1 hour of chill time.
- The Perfect Gift! Who doesn’t love cookies? Use them for cookie swaps, party favors, or gifts to the kids’ teachers during the holiday season.
- Big Flavor! Brown butter, buttery pecans, and chocolate chips; most cookie recipes have just one component, maybe two, but this one has all three!
Ingredients You’ll Need for Butter Pecan Chocolate Chip Cookies
- Melted butter: Brown butter infuses the cookies with a toasted, nutty taste. You also need butter to toast the pecans.
- Sugar: Use granulated sugar and lightly packed dark brown sugar. The molasses in the brown sugar complements the pecans.
- Eggs: Use 1 large egg plus 1 egg yolk (both at room temperature) for moist, chewy butter pecan cookies. They also act as a binding ingredient.
- Vanilla: You don’t want to make a baked good without a touch of vanilla for added depth of flavor.
- Gluten-free all-purpose flour: This is essential for gluten-free cookies. If you are not sensitive to gluten you can use regular all-purpose flour instead!
- Baking soda: This helps the cookies rise and get fluffy.
- Fine sea salt: Add this to balance the sweetness and enhance the butter pecan taste.
- Cinnamon: This ingredient may come as a shock but it adds a warm, cozy quality to the cookies.
- Chocolate chips: Use semi-sweet or dark chocolate chips for richer flavor. Milk chocolate works too but it can be a bit too sweet, depending on your taste buds.
- Chopped pecans: Bite-sized chunks of pecans are perfect for cookies. Toasting pecans in butter imparts a caramelized flavor that makes these cookies mouthwatering.
How to Make Butter Pecan Cookies
- HOW TO BROWN BUTTER. Melt butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let it cool slightly. Then transfer the butter to a large bowl.
- TOAST PECANS. Add ½ tbsp of butter and chopped pecans to the same pan. Toast the pecans over medium-low heat until fragrant and golden (about 2-3 minutes). Once the pecans are toasted, remove them from the heat and let them cool completely.
- WET INGREDIENTS. Mix brown sugar, granulated sugar, eggs, vanilla extract, and browned butter in a large bowl. Combine until smooth.
- DRY INGREDIENTS. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- MIX WET AND DRY INGREDIENTS. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- FOLD. Gently fold in the chopped toasted pecans and chocolate chips until evenly distributed throughout the cookie dough.
- CHILL. Cover the dough with plastic wrap and refrigerate for at least one hour (up to 24 hours).
- PREHEAT. When ready to bake the cookies, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- SCOOP. Use a cookie scoop to drop rounded dough balls onto the prepared baking sheets, leaving space between each. Make each cookie 2-3 tablespoons in size.
- BAKE. Bake in the preheated oven for 12-14 minutes or until the edges are golden brown. The centers may still be soft but will firm up as they cool.
- COOL. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- SERVE. Grab a cookie (or two!) and relish the rich flavors of brown butter, pecans, and chocolate!
Tips To Nail the Recipe
- Monitor the butter as it browns because it can easily burn if you’re not paying attention.
- Do not add hot browned butter to the other ingredients. Let it cool off a bit so you don’t ruin the dough.
- Don’t skip the chilling time in the fridge. It improves the texture, which is crucial for gluten-free cookies. One hour is all you need.
- When toasting the pecans, constantly stir to ensure the pecans don’t burn.
- You can use a hand mixer to combine the ingredients or mix by hand with a whisk.
- Do not overbake the cookies. They should bake for 14 minutes max. Any longer and they’ll be hard and dry.
- Use these cookies to make ice cream sandwiches (extra points for serving it with butter pecan ice cream).
Recipe Substitutions + Variations
- Garnish: You can sprinkle flaky salt over freshly baked butter pecan chocolate chip cookies for a salty finish.
- Nuts: If you don’t have pecans, you can use walnuts as a substitute. Although it’s not technically butter pecan, they’ll still be tasty!
Can I chill butter pecan cookie dough overnight?
This works as a make-ahead recipe because the dough can chill in the fridge for up to 24 hours before baking. Any longer than that, and you’ll need to wrap the dough with saran wrap to prevent it from drying out. Use refrigerated cookie dough within 4 days of making it.
How to Freeze Cookie Dough
After initially chilling the cookie dough, you can flash-freeze them on a baking sheet. Then place them in an airtight bag in the freezer for up to 3 months. Add 2-3 minutes if baking from frozen.
Storage
Store leftover cookies in an airtight container at room temperature for up to 4 days. You can pop them in the microwave for a few seconds to warm them up. Storing them in the fridge will make them hard and crumbly.
FAQs
What’s the difference between pecan pralines and butter pecans?
Pecan pralines are a sugary mixture made with sugar, butter or cream, and pecans. Pralines are softer and fudge-like, while butter pecans are known for their crunchy, caramelized coating.
What is the secret to moist cookies?
Certain ingredients yield moist cookies. Using brown sugar in addition to or instead of white sugar adds moisture to cookies. Egg yolks also enrich cookie dough for moist cookies.
Is it better to use melted butter or softened butter for chocolate chip cookies?
Using melted butter versus softened butter yields different results. Melted butter will give you a fudgier center whereas softened butter makes fluffier, airier cookies. So it comes down to preference.
What makes cookies chewy instead of crispy?
For chewy cookies add more more moisture to cookie dough (with ingredients like brown sugar and egg yolks). Baking at a lower temperature and slightly underbaking the cookies also makes cookies chewier.
How long does it take to make butter pecan cookies?
It takes about 25 minutes to prepare the cookie dough, 1 hour to chill in the fridge and another 12-14 minutes to bake. You can make your dough ahead of time so you can just pop them in the oven when the craving strikes.
I Hope You Enjoy This Easy Butter Pecan Cookies Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Gluten-Free Dessert Recipes To Try!
- Vegan Gluten-Free Chocolate Chip Cookies
- Gluten-Free Pumpkin Snickerdoodle Cookies
- Easy Stuffed Nutella Cookies
- Thumbprint Cookies with Raspberry Jam
- Hot Chocolate Bombs Recipe
- Chocolate Dessert Hummus
- Easy Apple Galette
Brown Butter Pecan Chocolate Chip Cookies
Ingredients
- 1/2 cup melted butter
- 1/2 cup granulated sugar
- 3/4 cup lightly packed dark brown sugar
- 1 large egg plus 1 egg yolk at room temperature
- 1/2 tbsp vanilla
- 2 1/4 cups gluten-free all-purpose flour (that contains xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 tsp cinnamon
- 1 cup chocolate chips of choice
- 2/3 cup chopped pecans
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let it cool slightly. Transfer the butter to a large bowl.
- Toast The Pecans: In the same pan, add ½ tbsp of butter and the chopped pecans. Toast the pecans over medium low heat until fragrant and golden, this typically takes 2-3 minutes. Be sure to stir constantly to ensure the pecans do not burn. Once the pecans are toasted, remove them from the heat and let them cool completely.
- Combine Ingredients To Form Wet Mixture: In a large bowl, mix together the brown sugar, granulated sugar, eggs, vanilla extract, and browned butter. Mix until smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Pecans and Chocolate Chips: Gently fold in the chopped toasted pecans and chocolate chips until evenly distributed throughout the cookie dough.
- Chill The Dough: Cover the dough with plastic wrap and refrigerate for at least one hour (up to 24 hours).
- Preheat Oven: When ready to make the cookies. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop Dough: Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, leaving space between each. Make each cookie 2-3 tablespoons in size each.
- Bake: Bake in the preheated oven for 12-14 minutes or until the edges are golden brown. The centers may still be soft but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy: Grab a cookie (or two!) and relish the rich flavors of brown butter, pecans, and chocolate!
