Super simple, extra delicious, and perfectly sweet Slice n’ Bake Salted Chocolate Butter Pecan Cookies. Shortbread cookies made with nutty brown butter, brown sugar, and pecans. Each cookie is drizzled with sweet chocolate and finished with a sprinkle of flaky sea salt. Sooo much to love here! And perfect for entertaining, so be sure to include these cookies on your Thanksgiving table or in your upcoming Christmas cookie boxes.…your friends and family will be so glad you did!
Slowly but surely I am slipping deep into holiday mode. Case in point, these cookies. They’re perfect for this year’s Christmas cookie box…which I’ve been planning since September. They have holidays written all over them.
And yes, these are crazy DELICIOUS.
So the truth is, I had another recipe I wanted to share here today. It’s was something a little fancier than a cookie, but a little more time-consuming. And while I’m sure the recipe could have been good, it’s was a little annoying. Too much work, too messy, and well, it kind of made me stressed. And no one wants a stressful recipe, especially during the busy holiday season. Nope, just about everyone is looking for simple, easy, foolproof, and delicious.
These cookies? These cookies are EASY and taste so amazing. Think sweet, nutty, buttery, super chocolatey, and just a little bit salty too. So basically all my favorite things. Without a doubt, this was the right recipe to share today. If any of you have been following along since the very, very, very beginning of HBH, there’s a chance you might recall a similar version of this cookie recipe that I shared all the way back in 2012. Unbelievably, a good seven-plus years ago…crazy.
I remember loving that cookie so much, so I wanted to revisit the recipe, but make the cookie BETTER. Enter these butter pecan cookies. With nutty browned butter and a hefty sprinkle of flaky sea salt. Simple additions that make all the difference.
Here are the steps to baking the perfect butter pecan cookie…
First, start by browning your butter. I know this is an extra step, but it’s a step that makes a world of difference when it comes to the flavor of your cookie. Browning the butter adds warmth and nuttiness to each and every bite. The trick though? Brown half of your butter, but leave the other half at room temp. This gives you the flavor of browned butter but leaves you with a cookie that has a great texture too.
Second, use dark brown sugar. Trust me. This just works with the pecans and makes a perfectly sweet, slightly mapley cookie.
Third, roll the dough into a log and chill it. Yes, again another step, but rolling the dough into a log is easy, then you just slice and bake. Again, EASY.
Fourth, dip or drizzle each cookie generously with melted chocolate…then finish with flaky sea salt.
Five, eat and ENJOY…maybe even with the chocolate still warm, because oh my gosh, that is so GOOD.
A few notes…
Make sure you finely chop the pecans so that the chunks are easy to cut through when slicing the dough log into rounds.
If the dough feels at all dry or crumbly, add a teaspoon of water at a time until the dough can hold together when squeezed into a ball. I don’t have issues with my dough being dry, but this can vary depending on the environment in which you live.
The trickiest part about this cookie recipe is slicing the dough, but don’t worry. The most important thing you need to do is use a sharp chef’s knife to slice through the dough. Be sure to cut quickly through the dough, don’t hesitate when cutting, just go for it.
If the dough does crack on you, DO NOT STRESS. Simply push the dough back together and place it on the baking sheet. All will be good again.
Not too hard, right?
I know these take a smidge of time due to the chilling, but other than that, this is the easiest cookie. And the best part? Once the dough log is in the fridge, it can hang out in there for days and days (up to 5 to be specific, and up to a couple of months in the freezer). Meaning you can make the dough on say a Sunday. Then have warm baked butter pecan cookies for a snowy Thursday night dessert…in just minutes.
Tip? Do this because it’s the best way to make the weekday feel exciting and fun. It’s now officially the holiday season, so cookies every day is the only way.
Two of my brothers, Malachi, and Red, and their friend Nik are in town right now. Apparently Nik just can’t get enough of these cookies. My mom too has said that these cookies are one of her favorites I’ve ever made. In fact, she was really the one who asked me to bring them back. They still stand out for her from that first year of HBH. She loves how buttery and filled with pecan flavor they are. She also complimented my chocolate dip saying it has just the right cookie to chocolate ratio…half and half.
As mentioned, I’m including these cookies in this year’s Christmas cookie box. But I’ll also be making a huge batch over the weekend for my family to take with them to Tahoe for Thanksgiving. Since I won’t be with them this year, I’m sending cookies for the road! I just can’t let them not have something extra delicious to munch on while waiting for turkey!
Keep an eye out on my Instagram stories, I’ll share the process from start to finish.
What are you baking this weekend? Who’s prepping for Thanksgiving? For me, it’s cookies and more holiday prep!!
If you make these slice n’ bake salted chocolate butter pecan cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Slice n' Bake Salted Chocolate Butter Pecan Cookies
Servings: 24 cookies
Calories Per Serving: 165 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 2 sticks (16 tablespoons) salted butter, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup dark brown sugar
- 1 3/4 cups all-purpose flour plus 1/4 cup more, as needed
- 3/4 cup raw pecans very finely chopped
- 1 large egg, beaten
- 1 cup coarse turbinado sugar
- 1 1/2 cups semi-sweet or milk chocolate melted
- flaky sea salt
- 1. Add 1 stick butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.2. In a large mixing bowl, beat together the remaining stick of butter, the cooled browned butter, brown sugar, and vanilla until creamy. Add the flour and mix until fully combined. If the dough is still too sticky to form a ball, add 1/4 cup flour. Stir in the pecans.3. Place the dough on a large piece of wax paper or plastic wrap. Using your hands, shape it into a log about 12 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.5. Unwrap the dough and place it on a cutting board. Brush the dough with the beaten egg and roll in coarse sugar to coat. Using a sharp chef's knife, cut the log into 1/2 inch slices. It is important to cut in a quick forward motion. Do not move the knife back and forth. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 12-14 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes. Store cookies in an airtight container for up 4 days at room temperature.
To Make Ahead: the dough log can be kept in the fridge for up to 5 days. To Freeze: slice the chilled log into cookies, then rewrap the log and freeze for up to 3 months. To bake, let the cookies thaw on the baking sheet for 5-10 minutes, then bake as directed, adding an additional 1-2 minutes if needed. For Dry Dough: if the dough feels at all dry or crumbly, add a teaspoon of water at a time until the dough can hold together when squeezed into a ball. I don't have issues with my dough being dry, but this can vary depending on the environment in which you live.