Browned Butter Pecan Chippers

These browned butter pecan chippers are the perfect fix for your sweet tooth. They’re crisp, chewy and packed full two kinds of chocolate and lots of pecans.

Browned Butter Pecan Chippers |

There are a lot of people who despise nuts in their cookies- I am not one of them! These pecan chippers are made with semi-sweet chocolate chips, white chocolate chips and handful of chopped pecans. Their sweet, salty, nutty combo is to die for!

Browned Butter Pecan Chippers |

Have you ever made a recipe with browned butter? If so, kudos to you. If not, today’s the day!! It’s a super simple way to add a nutty richness to pasta, eggs, cakes, frostings, and of course, cookies. All you need is a heavy-bottom saucepan, a whisk and butter. In this particular recipe, I like to brown one stick of butter and keep the remaining stick at room temperature. The two types of butter give these cookies a nice flavor and thick chewy bite.

Browned Butter Pecan Chippers |

Once you’ve got your dough made, you’re going to want to chill it. I personally prefer 1 hour, but even 30 minutes will do. Why chill the dough? In short, it helps the cookies maintain their shape as they bake, it allows the ingredients to rest and “meld” together which creates a deeper, more developed flavor, and it creates a crisp texture. You can read more about dough chilling here.

Browned Butter Pecan Chippers |

Once the dough is firm, using a standard size cookie scoop, place the cookies onto a lined baking sheet (1 dozen at a time). If you want the cookies to look extra fancy, you can press a few additional chips/pecans into the tops of each one. I also like to add a teeny tiny bit of kosher sea salt to them too. Totally optional but I love the little kick from the salt. Place in the oven and bake for 10-12 minutes, then remove from the oven and allow them to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Browned Butter Pecan Chippers |

Enjoy these chippers with a big glass of milk. Try to resist eating an entire pan… because they’re kind of addictive. Not like I would know or anything. If you don’t want 3 dozen cookies lying around, you can easily place the balls of scooped dough into a ziplock bag and freeze for up to 3 months. Just let them sit at room temp for 10 minutes or so before tossing them in the oven (P.S. I like to label my bags with the type of cookie, the date they were made, the baking temperature and the amount of time). Next time you’re in the mood for chocolate chip cookies, I’d recommend giving these ones a try. They’re chewy, crunchy, sweet, salty, nutty and chocolaty. What more could you want?!

Brown Butter Pecan Chippers |

Browned Butter Pecan Chippers Recipe

These crisp, chewy browned butter cookies are loaded with semi-sweet chocolate chips, white chocolate chips and pecans. Sprinkle with sea salt & enjoy!
5 from 4 votes
Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 36 cookies
Calories: 181kcal
Print Recipe


  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup brown sugar - packed
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 3/4 cup +2 tbsp all purpose flour
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp salt
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup white chocolate chips
  • 1/2 cup chopped pecans - heaping
  • coarse sea salt - for sprinkling, optional


  • Place 1 stick of butter in a small saucepan, set over medium heat. Heat butter until it melts, then bubbles and eventually begins to smell nutty. Whisk and swirl every few seconds until you start to see browned bits (or flecks) at the bottom, remove immediately.
  • In a large mixing bowl or the bowl of a stand mixer, add the remaining stick of butter, pour the hot browned butter over top. Add the sugars and beat for 2-3 minutes until light and smooth. With mixing speed on low, add the eggs one at a time until incorporated, then the vanilla.
  • In a medium size mixing bowl whisk together flour, baking soda and salt. With mixing speed on low, gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chocolate chips and pecans with a spatula. Cover with plastic wrap and chill for 1 hour.
  • Preheat oven to 350 degrees, line baking sheets with parchment paper or baking mats.
  • To bake the cookies, using a standard size cookie scoop (approximately 1.5 tbsp.) to form balls of dough. Place onto the prepared sheets, leaving at least 2 inches in between. Sprinkle with sea salt if desired.
  • Place in the oven and bake for 10-12 minutes, rotating the sheet half way through the baking process. Remove from oven when cookies are golden brown in color around the edges. Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.


-You can easily swap out the chips for chopped chocolate.


Serving: 36g | Calories: 181kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 134mg | Potassium: 61mg | Fiber: 1g | Sugar: 15g | Vitamin A: 173IU | Calcium: 20mg | Iron: 1mg

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  1. I followed the recipe, using a weight conversion based off your chocolate chip cookies. 300g + 3 1/2 cp, so I calculated 86g per cup of flour. When translated to this recipe, the batter was just a little thicker than pancake batter, and ended up adding another 78g flour to get a better consistency. Just curious if you’ve had this issue or not. The dough is in the fridge and when my grandson comes over after school today, we’ll bake them. The batter tastes great!!! Instead of chocolate, I used butterscotch chips.

    1. Hi Paul. Because the butter has been browned and is in a liquid state, the dough will be much thinner and softer than a traditional “softened butter” cookie dough. It will firm up as it refrigerates. Hope that helps and that you and your grandson enjoy them 🙂

  2. Just when I think I have all the best recipes regarding pecans, chocolate and cookies. Now I have to try this one…with brown butter! I remember when I first learned about cooking/baking with brown butter. I wondered how I lived without it all my life. Wow. I will be baking these for my next get together with friends and family! Thanks for sharing!

  3. 5 stars
    Chewy cookies are my very favorite type of cookie! They bake up well and really love the added pecans to them!

  4. 5 stars
    Thanks a lot for sharing this brown butter pecan chippers! Its very easy to make and it taste amazing~

  5. 5 stars
    All of my favorites in one cookie! I love the crunch of the pecans, the browned butter flavor and both kinds of chocolate chips! Perfect for a party. Everyone seems to absolutely love them.

  6. 5 stars
    The combination of chocolate & white chips is so good & the crunch from the pecans is an added bonus.