Toasted Pecan Vanilla Brown Butter Drop Cookies

Oct 31, 2026 · By VanillaGoods

Baking Cookies bars Vanilla: Extract Medium

Toasted Pecan Vanilla Brown Butter Drop Cookies: Toasted Pecan Vanilla Brown Butter Drop Cookies: golden, slightly craggy…

Toasted Pecan Vanilla Brown Butter Drop Cookies: brown butter drop cookies with a toasty, caramel depth. Makes 30 cookies in about 1.1 hours.

Prep 25 min

Cook 12 min

Cooling 30 min

Total 1 hr 7 min

Yield 30 cookies

Diet —

Ingredients

Adjust yield

¾ cup (190.0 g)unsalted butter, to brown and cool
¾ cup (170.0 g)light brown sugar
6.0 tbsp (80.0 g)granulated sugar
1.0 (50.0 g)large egg
1.0 (18.0 g)large egg yolk
2.0 cups (260.0 g)all-purpose flour
¾ tsp (4.0 g)baking soda
½ tsp (3.0 g)fine salt
½ cup (55.0 g)chopped toasted pecans
1.0 tsp (5.0 ml)vanilla extract

Fresh ingredient guides

PecansHow to pick, season & nutrition · 225 kcal per 30 g

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Instructions

Brown the 190 g butter in a light-colored pan until nutty; cool until just warm before combining with sugars. Line two cookie sheets with parchment. Heat the oven to 350°F (177°C).
Cream or thoroughly mix the measured butter and sugars; beat in all listed eggs, yolks and liquid ingredients until evenly incorporated.
Whisk flour, raising agents, salt, oats (if listed) and all powdered aromatic additions in a separate bowl; mix into the wet mixture just until no dry streaks remain. Fold in all nuts and dried fruit.
Refrigerate dough for 30 minutes. Portion into 30 g mounds, spaced 7 cm apart; flatten slightly only if dough is stiff.
Bake 10–14 minutes until edges set and centers look slightly underdone. Cool 5 minutes on the sheet, then finish cooling on a rack.
For gift boxes, wait until cookies cool completely; pack between parchment layers in an airtight tin.

Tips

Measure flour by weight; extra flour makes dense, dry cookies.
Chilled dough and parchment promote even geometry and prevent sticking.

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Recipe FAQ

How long does it take to make toasted pecan vanilla brown butter drop cookies?

Plan on 25 minutes of prep and 12 minutes of cooking, plus 30 minutes to chill. The recipe makes 30 cookies.

How should I store toasted pecan vanilla brown butter drop cookies?

Room temperature airtight for 4–6 days; freeze plain baked cookies for longer storage.

Can I make toasted pecan vanilla brown butter drop cookies ahead?

Yes. Room temperature airtight for 4–6 days; freeze plain baked cookies for longer storage.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Toasted Pecan Vanilla Brown Butter Drop Cookies: brown butter drop cookies with a toasty, caramel depth. Makes 30 cookies in about 1.1 hours.

Estimated · per serving

Nutrition

Per serving = 1 of 30 servings this recipe makes.

126 Calories / serving

6.9g Fat

15.1g Carbs

1.4g Protein

8.3g Sugar

Whole recipe (30 servings): ~3780 cal · 207g fat · 453g carbs · 42g protein · 249g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.