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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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Amazing cookies! Never can make them look as pretty as yours but so good! Gifted them in cookie boxes and people asked for recipe!
That is so amazing! I am so glad these turned out so well, Rebecca! Thank you! xTieghan
Hands down, gotta be one of the best cookies I’ve ever had.
Thank you for another great recipe.
YES! I love to hear that! Thank you for trying this Karen! xTieghan
This recipe tastes amazing! I love the addition of the brown butter- it takes the flavor to a whole new level. Made the recipe as follows, although the cookies spread out flat. Do you have any recommendations on how I can stop this from happening? (lower heat on a higher rack in the oven?)
Love all of your recipes, keep em coming!
Thank you!
HI! Are you chilling the log before baking? That will really help the cookies to not spread. You can also slice the log into cookies, then chill the cookies on the baking sheet, then bake. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
I accidentally mixed the egg into the batter! The dough is currently chilling, do you think they’ll still bake up okay?
HI! I think they should bake up just fine. How did it go for you? Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Hi: I had trouble with the chocolate ! Help. There was no drizzling,,,, the chocolate was too thick …What did I do wrong?
HI! What kind of chocolate are you using and what brand? Dod you possibly burn the chocolate when you melted it? Hope I can but I need more info. Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
I made these cookies for Thanksgiving and everyone loved them! Have two logs dough sitting in the fridge right now for tomorrow. I’m usually not a huge cookie person but when I make these I have 0 self-control. They’re super good with coffee too! Thanks for sharing!
I am so glad you have been loving these Julia! Thank you so much! xTieghan
i won my office Cookie contest with this delicious and easy recipe. Everyone loved them especially my husband!
Ok YES! That is so awesome! Thank you for making these Debbi! xTieghan
Really yummy and easy! I only did half with chocolate and salt, definitely better with though. If you skip the chocolate and salt on top I think the cookie batter itself needs some salt. Maybe some i’ll try adding a little cinnamon next time as well.
Thank you so much Jessica! I am so glad these turned out so well for you! xTieghan
Easy recipe to follow and the most delicious cookies I’ve made yet!
So good I’ve made the recipe twice now and these cookies are going on my
Christmas cookie list. Thank you for sharing your amazing recipes and stories.
All the Best!
I am so glad you loved this recipe Reese! Thank you so much for trying it! xTieghan
I made these with some friends on our annual cookie baking day and I think they were the best of the bunch! So so good!
Thank you so much Rachel! xTieghan
Please please please make the butter measurements in grams as well. Australia doesn’t have sticks of butter and trying to measure in tablespoons is so hard. Especially as an Australian tablespoon is 20ml and a USA is 15ml which makes it super confusing and totally changes the recipes! I use my scales for everything and it takes so long trying to convert things to the right measurements.
Hi Rachel! I am really sorry to hear that, I will try to remember from now on!! Thank you! xTieghan
I made these and omitted the egg for allergy reasons. I rolled them in sugar prior to chilling so the dough would be sticky enough for the sugar to stay. They were yummy and I will definitely save the recipe and plan to make these for years to come!
That is so great! I am so glad these turned out so well for you Felice! xTieghan
These were so easy to make and DELICIOUS! Thank you so much for sharing this recipe! This is a Christmas cookie to make every year now! 🙂
Awh that is so amazing! I am so glad you enjoyed these Brittany! Thank you! xTieghan
I made these cookies and love them! Making a second batch for the holidays. Thanks for the great recipe!
Thank you Jenny!! xTieghan
OMG these are INSANELY GOOD. I’m a total newbie with cookies (this was my first ever attempt at baking cookies of any kind!!) and I could handle these easily. I made it gluten-free (I used 2 1/4 cup all-purpose GF flour) and vegan (used vegan butter and coated the log with 3-4 tbsp coconut milk instead of the egg wash; the sugar stuck beautifully) and they were a DREAM. Everyone at my work was obsessed. Thank you!!
Wow that is so amazing! I am so glad you loved this recipe so much Rasika! Thank you so much! xTieghan