Ingredients
Scale
Here’s everything you’ll need to create these delicious brown butter pecan cookies:
- 1 cup (226g) unsalted butter – browned
- 1 cup (200g) dark brown sugar – adds a deeper caramel flavor
- 1/2 cup (100g) granulated sugar – for balanced sweetness
- 2 large eggs – room temperature
- 1 tsp vanilla extract – enhances flavor
- 2 1/4 cups (280g) all-purpose flour – gives structure
- 1 tsp baking soda – for slight rise
- 1/2 tsp salt – balances sweetness
- 1 1/2 cups chopped pecans – toasted for extra flavor
Instructions
- Prepare the Brown Butter
- In a small saucepan over medium heat, melt the butter. Keep cooking until it begins to foam, then turn a golden-brown color and smells nutty, about 5-7 minutes.
- Pour the brown butter into a mixing bowl to cool slightly. Tip: Stir occasionally to help it cool down faster and avoid overbrowning.
- Toast the Pecans
- While the butter cools, preheat your oven to 350°F (175°C).
- Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Set aside to cool. Tip: Toasting adds depth to the pecans and brings out their natural oils.
- Combine Wet Ingredients
- In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk until well blended.
- Add the eggs and vanilla extract, mixing until smooth and creamy. Tip: Room temperature eggs incorporate better with the other ingredients, resulting in a softer cookie.
- Add the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Tip: Avoid overmixing to keep your cookies tender and chewy.
- Fold in the Pecans
- Gently fold in the toasted pecans until evenly distributed throughout the dough. Tip: Reserve a few pecans to sprinkle on top of each cookie before baking for a decorative touch.
- Chill the Dough (optional but recommended)
- For thicker, chewier cookies, cover the dough and chill it for at least 30 minutes. This helps the flavors meld and prevents spreading. Tip: You can refrigerate the dough for up to 24 hours if you want to prep ahead.
- Scoop and Shape the Cookies
- Use a cookie scoop or spoon to form 1.5-inch dough balls and place them 2 inches apart on a parchment-lined baking sheet.
- For a bakery-style look, press a few of the reserved pecan pieces onto the top of each dough ball.
- Bake
- Bake at 350°F for 12-14 minutes, or until the edges are golden brown and the centers look set. Tip: Rotate the baking sheet halfway through baking to ensure even cooking.
- Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional: Sprinkle a pinch of sea salt on top for a flavor contrast with the sweet, nutty flavors.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
Nutrition
- Serving Size: 24
- Calories: 180