Slice n’ Bake Salted Chocolate Butter Pecan Cookies.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Slice n' Bake Salted Chocolate Butter Pecan Cookies
Super simple Slice n' Bake Salted Chocolate Butter Pecan Cookies. Shortbread cookies made with nutty brown butter, pecans and drizzled with sweet chocolate!
Ingredients
- 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
Instructions
-
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.
Recipe Notes
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.
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Oh wow! These are some tasty looking cookies.
So, will you not have any family at your house for Thanksgiving this year?
Hi! I will not! They are all going to Tahoe this year! xTieghan
How do you use the turbinado sugar?
Hey Chris, brush the log with a beaten egg, then sprinkle the log with the sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Have you tried these with gluten free flour? Just wondering if I could make them work….
Hi! I have not, Im sorry! Usually cup4cup gluten free flour works great for people! I hope you love these! xTieghan
HI! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan
Fabulous
Thank you Amy! xTieghan
Looks. Absolutely delicious.
Thank you Kim! I am so glad you loved this! xTieghan
they look so yuuuummy!!
Thank you Ruth! xTieghan
So I read the recipe a few times. There is no egg in the cookie dough? Is that correct? The egg is forming brushing over the dough only? Just want to be sure. I have noticed at times, a recipe has errors and the author fixes it after a few comments. They look amazing. Just want to be sure. Ty
HI Susan, this is correct. There is no egg in the dough, it’s only used for brushing the dough log. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I’d love the same clarification about the egg! I was just whipping up the sugar and butter and about to add the egg when I double-checked the recipe…. help!
Hi Kristen, There is no egg in the dough, it’s only used for brushing the dough log. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This is more or less a shortbread; the egg is only for the wash, to make the sugar stick to the roll.
Thanks Barbara! xTieghan
Ooooh la la! I doubled these, because who doesn’t want a log in the freezer and a batch for eating? Classic and delicious–and also learned how to rescue a broken ganache because I had some leftover Hershey bars from this summer, and. . . ANYWAY: it all turned out nicely, I am a smarter baker now, and we have cookies for us and for sharing at school during our two day Thanksgiving week! Thanks for your recipes.
I am so glad these turned out so well for you! And yes to doubling!! I hope everyone at school loves these Rebecca! Thank you! xTieghan
The cookies look delicious , but I’m not sure how you correctly measure? You indicated: 2.63 cups all-purpose flour plus 1/4 cup more, as needed… How do you measure .63? Thank you!
Hi Irene! It is 1 and 3/4 cups flour and then add 1/4 as needed! I hope this helps, but please let me know if you have any other questions! xTieghan
Would these be as delicious with almonds instead of pecans? I love pecans but have a friend who is allergic to pecans but can have almonds and if love to be able to share them with her family.
Hey Katie! I am sure almond will be delicious! I would use an equal amount. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I made these and they were very, very good. I am a self proclaimed not-baker and haven’t had a single issue with any of your sweets.
I am so glad to hear that Alyssia! Thank you so much! xTieghan
Can you recommend a substitution for pecans if I have a tree nut allergy? Would peanuts, some sort of seed, toffee, or just leaving them out work with the flavor still? Thanks! This looks great!
Hey Casey! Peanuts or shelled pumpkin seeds (pepitas) would both be delicious. You could also use finely chopped chunk chunks too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hello! Would parchment paper work instead of wax paper or plastic wrap?
Hi Kristi! Yes, it should work great! I hope you love these! xTieghan
Hi Kristi! Parchment paper works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Altered it to make it vegan and gluten free. Stuck to the instructions minus rolling it in sugar. Just sprinkled the sugar on top instead. Delicious recipe. As for the butter I just melted half in the microwave since I was down to my last two sticks and didnt want to risk burning it.?
2 sticks earth balance butter, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup Morena pure sugar cane
1 tablespoon organic maple syrup
1 3/4 cups pillsbury gluten free all-purpose flour
1/4 cup almond flour( if needed)
1 cup raw pecans very finely chopped
1 cup easy life vegan chocolate
sea salt
I am so glad this turned out so well for you Kellee! Also, thank you for sharing your recipe! Have a wonderful Thanksgiving! xTieghan
Made these for Thanksgiving and they were a huge hit, even for my mom who claims to hate nuts in desserts. Delicious!!
Thank you Laura! I am so glad this turned out so well for you! xTieghan
Looks and sounds delicious!
Do they also work if you add the chocolate as chips to the dough and roll the cookie dough balls in cinnamon sugar – just like you do the pumpkin butter chocolate chip cookies? 🙂
Thank you!!
Hey Laura! I think you can do half pecans and half chocolate and yes, cinnamon sugar will be great I am sure! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
These were incredible. I didn’t add the chocolate but made as is. One of my favorite cookies ever
Thank you Libby! I am so glad you enjoyed this! xTieghan
These cookies are AMAZING!!!! one of my mom’s and mines favorite. The flavor, the texture, everything is just right about this cookie. Love it
Thank you so much! I am so glad you enjoyed these! xTieghan
Can these cookies be frozen after baking and cooled?
HI! Yes, you can freeze the cookies. Directions are listed at the bottom of the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
These cookies are excellent! I’m a serious shortbread cookie lover and will try anything with that melt in your mouth crispy intrigue. They are very pretty on a cookie tray, too, I did a thin chocolate drizzle instead of a dip. Brought them to a get together at a friends place and adults and kids loved them!
Hi! I am so glad these turned out so well for you and everyone loved it! Thank you! xTieghan
OMG! Seriously THE best cookies! So delicious and the turbano sugar is wonderful. I dipped my cookies in the chocolate and finished with pink salt. (That’s all I had.) definitely will make these again.
Thank you so much Patti! xTieghan
Wow. And unlike most reviewers, I’m giving these 5 stars bc I actually made them and they TASTE amazing, they don’t just look amazing. Super hyperpalatable cookies that no one could stop eating. And very easy to make. I actually skipped the brush with egg and roll in sugar step bc I was in a hurry, and I don’t think it was missed. Decadent. Thank you!
I am so glad these turned out so well for you April! Thank you so much for letting me know! xTieghan
Oops, I put the whole cookie dough log in my freezer instead of the fridge. Should I put move it to the fridge before trying to cut into cookies and bake?
Hey Jackie! Just let the dough soften on the counter for 10-15 minutes, then slice it. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
The recipe doesn’t mention adding the pecans. Assume it’s with the flour etc.
Hi Diane, yes the pecans are added just after the flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
OMG! These are the best cookies I ever made! It was a relatively easy process and everyone who tasted them said they were the best cookies they ever ate. I’m very impressed and will continue making these for years to come. Thanks so much for the recipe!
Thank you Jamie! xTieghan
This is the best cookie i have ever made and ate. The cookie melts in your mouth and the crunchy sugar is such a nice texture. Browning a butter is a must. The depth of flavor is unbelievable. It is puttsy but worth the time.
I learned to not move cookies off tray until fully cooled or they will break. I pushed them back together and should be good.
Awh that is so amazing to hear! Thank you so much for trying this Jennifer! xTieghan
This recipe looks delicious and I am going to make these for my holiday cookie box! I have a question, my Son is allergic to eggs so I am wondering if I roll the cookie log in the sugar prior to chilling if it would still stick so I can omit the egg? Thank you! Looking forward to trying I can’t wait to taste!
HI! I would brush the log with a just a very, very tiny bit of water or milk, then roll in sugar and chill. I think that will works great. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Halfway through making these (logs are in the fridge) and so far – so easy! And I definitely snacked on the dough and it was delicious so I’m excited to taste the final product.
Struggling with the chocolate portion though- I always opt for milk chocolate but accidentally bought semi-sweet. Debating heading out to the store to switch them out.. do you have a preference? Is one better than the other for this recipe?
Thanks!
HI! Semi-sweet chocolate will be perfect. It’s what I use most often. No need to run out! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! 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
I made these cookies and love them! Making a second batch for the holidays. Thanks for the great recipe!
Thank you Jenny!! 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 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
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 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
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
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
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
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
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 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
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
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
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
Delicious! I made them for Christmas. I added mini choc chips to the dough instead of melting them because I don’t like the mess melting chocolate makes. They were perfect and I am sold on browned butter in everything!
Hi Sarah! That is so great to hear! Thank you so much for trying this! xTieghan
I love all you recipes, and I am looking forward to makes these cookies.
But do you have an alternative for the turbinado sugar, I don’t think they sell it here in Belgium.
Hi Ines,
I just use it to sprinkle on the top so you can simply leave it off. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Mmm this is really great! I only sprinkled the log with 1/4 cup of sugar and added the chocolate chips to this batch. It tastes like an upgraded version of a shortbread cookie! Super easy to do!
Thank you so much Sabina! I am really glad this recipe turned out so well for you! xTieghan
I am honestly blown away these are SO GOOD!!!!!!
I am so happy to hear that! Thank you Becca! xTieghan
These are delicious! A new holiday staple. Thank you! And thank you for your thorough instructions. Dough came together just as you described. I sharpened my knife beforehand which made slicing the cold dough a breeze. I melted one, mounded cup of bitter-sweet chocolate to drizzle and felt like it was too much chocolate. The cookies are amazing on their own and I will do an even lighter drizzle next time. Love them!
Hey Josie,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
What could I use as a substitute for turbinado sugar?
Hey Tina,
I just use it to sprinkle on the top so you can simply leave it off. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have made these terrific cookies with both plain and glazed pecans The glazed nuts add a bit of sweetness and crunch that is addictive.
Hey Kevin,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
Made these first the first time last Christmas and am embarrassed to say how many times since…..we needed an item without chocolate for our cookie tray and these are just as terrific without the chocolate.. Thanks from our house to yours!
Hey Steph,
I am so glad you have been enjoying this recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
These are seriously AMAZING. Probably the best cookies I have ever made!
Hey Emily,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
These cookies are amazing! Perfect texture and combination of pecan, chocolate and salt flavors! These will be placed on my short list of favorites!
Hey Judy,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
These were the best cookies I ever tasted! So sad that I only made one batch, but will be making more!
Hey Liz,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
I’m adding white choc chips to this because I think it’s a good flavour combo
Look delish
Hey Poppy,
I hope you love the recipe! xTieghan
Made these the other day and o’my!!!! They didn’t last even 24 hours in my house. You truly have a gift and am thankful that you are sharing your knowledge and talents with us.
Hey Alexandria,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
Just made these for the second time because they’re so delicious!! Quick question: do you have any tips for keeping your cookie dough log round in the fridge? My bottom always end up being flat (not a big deal, but everything you do always looks perfect so I figured I’d ask!)
Hey Rebecca,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! I usually find that wrapping it in the wax paper helps to keep it round. xTieghan
So these might actually be one of my favourite HBH recipes, these cookies are so so delicious!
Hey Linda,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan