December 18, 2023

Salted Brown Butter Pecan Pie Chocolate Chunk Cookies

Salted Brown Butter Pecan Pie Chocolate Chunk Cookies
Salted Brown Butter Pecan Pie Chocolate Chunk Cookies: a decadent treat of sweet, salty, nutty, and chocolatey goodness that will rock your taste buds like never before. These melt-in-your-mouth cookies with the perfect balance of chewy and crispy, studded with chunks of dark chocolate and crunchy pecans and topped with flaky sea salt. And the best part? They're surprisingly easy to make! The brown butter adds an irresistible depth of flavor, while the pecans and chocolate chunks provide a delightful textural contrast. The sea salt sprinkle? That's just the finishing touch that takes these cookies to the next level.
Here's a peek at the magic:
• Brown butter: The star of the show, infusing the cookies with nutty, caramelized goodness.
• Pecan pie spices: Warm cinnamon and nutmeg are flavors of the classic dessert.
• Dark chocolate chunks: Rich and decadent, they melt into gooey pools of chocolate heaven.
• Toasted pecans: Adding a satisfying crunch and nutty flavor that pairs perfectly with the chocolate.
• Flaky sea salt: A sprinkle of magic that elevates the sweetness and adds an addictive touch.
Are you looking for more festive cookie recipes? Check out some of my favorites!
Chocolate Brownie Candy Cane Cookies
Grandpa’s Gingerbread Cookies
Almond Lace Florentines (gluten free + vegan)
Servings 24 cookies


  • 1 cup salted butter
  • 1 cup roughly chopped pecans
  • 1 cup packed brown sugar
  • ½ cup sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 ¼ cup (all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon
  • ¼ tsp freshly grated nutmeg
  • ½ tsp sea salt
  • 1 ½ cups dark chocolate chunks
  • Flaky sea salt, for topping


For the Brown Butter:

  • Cut the butter into 1- inch chunks and place in small pot or skillet.
  • Melt the butter over medium heat and stir constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-7 minutes, the butter will begin to notice golden brown specks in the bottom of the pan. It will have a nutty aroma. Remove from the heat immediately to ensure it doesn’t burn.
  • Pour the browned butter into a medium-sized bowl, being sure to scrape out all the golden bits (this is where all the flavor is!) Allow to cool for 5 minutes. Don’t cool longer than that because the butter will begin to thicken which will make the cookie dough dry and crumbly.

For the Pecans:

  • In a small skillet , toast the pecans over a medium flame for 3-5 minutes, stirring often, until lightly golden. Be careful not to burn the pecans. Set aside to cool.

For the Cookie Dough:

  • Whisk the brown sugar and granulated sugar into the bowl with the cooled brown butter and then whisk in the eggs and vanilla extract. Set aside.
  • In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt together.
  • Pour the wet ingredients into the dry ingredients, and mix just until combined.
  • Fold in the cooled chopped pecans and chocolate.
  • Cover cookie dough and chill in the refrigerator for 2 hours and up to 3 days before baking. If you plan to chill the dough for longer than 2 hours, allow the dough to sit at room temperature for at least 20-30 minutes before rolling and baking in the next step or it will be too hard to scoop.
  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Roll or scoop the dough into balls. Place 3 inches apart on the baking sheets and press down slightly. Top each cookie with a pinch of flaky sea salt and bake for 10-14 minutes or until the edges appear set. Halfway through baking, remove the sheet pan from the oven and bang the sheet pan on the counter. Return to the oven.
  • Remove from the oven and allow cookies to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Tried this recipe?Let us know how it was!

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