Brown Butter Pecan Cookies

A small plate with a halved pecan cookie.

4.88 from 8 votes

Brown Butter Pecan Cookies combine the nutty flavor of browned butter with standard cookie ingredients including toasted pecans. These delicious cookies have a rich flavor and a nutty aroma like no other.

Course Dessert

Cuisine American

Keyword brown butter cookies, brown butter toffee cookies

Prep Time 30

Cook Time 14

Total Time 44

Servings cookies

Calories 260kcal

Author Sue Ringsdorf

Ingredients

Wet Ingredients:

1 cup unsalted butter - melted, browned, and partially cooled
2 large eggs - at room temperature
1 cup brown sugar
1/2 cup granulated sugar
1 Tablespoon vanilla extract

Dry Ingredients:

2 1/4 cups all-purpose flour - plus one tablespoon
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cornstarch
1 ½ cups chopped pecans - toasted

Instructions

Brown the butter:

Place the butter in a small saucepan on the stove, over medium heat. Heat butter until melted, and when it starts sizzling, start stirring with a spatula. Keep the heat at medium, and stir gently with a rubber spatula, keeping the butter moving in the pan.
After about 8-10 minutes, you should see some brown bits starting to form on the bottom. When you see this, stir for a few seconds longer and then remove the pan from the heat. Pour the butter immediately into a small bowl. You’ll see the brown specks in the butter. Let the butter cool slightly.

For the cookies:

Toast pecans. Over medium heat, toast the pecans until fragrant. Set aside to cool slightly.
Combine wet ingredients. To a large bowl, combine the slightly cooled browned butter and both sugars. Use a spoon to mix together. Then add the eggs and vanilla and mix again.
1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 Tablespoon vanilla extract
Add dry ingredients. Add the baking soda, baking powder, kosher salt, and cornstarch to the bowl. Mix and then add the flour. Mix again until just combined.
1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 teaspoon cornstarch, 2 1/4 cups all-purpose flour
Add pecans. Then add the chopped pecans into the dough. Stir gently.
1 ½ cups chopped pecans
Form cookie dough balls. Use a cookie scoop to form balls and place on a parchment lined pan. You should get about 20 dough balls.
Chill dough. Place the cookie balls in the refrigerator for at least two hours or overnight.
Bake. Preheat oven to 350 degrees. Bake the cookies on large baking sheets prepared with pieces of parchment paper or silicone mats (about six on one pan). Bake for 12-14 minutes, or until slightly golden on top.
Cool. Let the cookies sit on the pan for about 5 minutes after baking. Then transfer to a wire rack.

Notes

STORE these amazing cookies in an airtight container on your countertop for up to three days.
FREEZE the baked cookies in freezer bags for two to three months.

Nutrition