Brown Butter Pecan Cookies
These are not your average pecan cookies. Browning the butter transforms a simple dough into something complex and almost gourmet, yet still incredibly comforting.
Equipment
- Medium saucepan or skillet
- Mixing bowls (at least two)
- Hand mixer or stand mixer
- Baking Sheet
- Cooling Rack
- Cookie scoop (optional but highly recommended)
Ingredients
- 1 cup 2 sticks unsalted butter
- 1 ½ cups brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ cups chopped pecans toasted
- Optional: flaky sea salt for topping
Instructions
Step 1: Brown the Butter
- Place the butter in a medium light-colored saucepan or skillet.
- Melt over medium heat, stirring occasionally.
- Once melted, continue cooking until the butter foams, then subsides, and little brown bits form at the bottom.
- Remove from heat immediately and pour into a heat-safe bowl. Let it cool for about 10–15 minutes.
- Pro Tip: Keep your eye on the butter once it starts foaming—it can go from golden to burnt fast. Stirring gently with a spatula helps those brown bits develop evenly.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Set aside for later.
Step 3: Combine Sugars and Butter
- In a large mixing bowl (or the bowl of a stand mixer), add the cooled brown butter, brown sugar, and granulated sugar.
- Beat until smooth and slightly fluffy, about 2–3 minutes.
- Pro Tip: If the butter is still too warm, it can make the dough greasy. Make sure it’s closer to room temp before mixing.
Step 4: Add the Eggs and Vanilla
- Crack in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until combined.
Step 5: Bring It All Together
- Gradually add the dry ingredients into the wet mixture.
- Mix on low speed (or gently by hand) until just combined—no streaks of flour should remain.
- Fold in the toasted pecans with a spatula.
- Pro Tip: Don’t overmix once the flour goes in—this is what keeps the cookies soft and chewy instead of tough.
Step 6: Chill the Dough
- Cover the bowl with plastic wrap and refrigerate for at least 30–45 minutes.
- If you want extra thick cookies, chill for up to 2 hours.
Step 7: Scoop and Bake
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop the dough into balls (about 1 ½ tablespoons each if you don’t have a cookie scoop).
- Place them 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, or until the edges are golden and the centers look just set.
- Pro Tip: Don’t wait for the centers to look fully cooked—they’ll continue setting as they cool, giving you that perfect chewy middle.
Step 8: Cool and (Finally!) Enjoy
- Let the cookies rest on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
- If desired, sprinkle a pinch of flaky sea salt on top while still warm.
Notes
Estimated Nutritional Value (per cookie)
- Calories: ~180–200 kcal
- Total fat: 10–12 g
- Saturated fat: 5–6 g
- Cholesterol: 25–30 mg
- Sodium: 100–120 mg
- Total carbs: 22–25 g
- Sugars: 14–16 g
- Protein: 2–3 g
- Fiber: 1 g