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Brown Butter Pecan Cookies Recipe

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Deliciously rich and nutty Brown Butter Pecan Cookies featuring caramelized pecans coated in brown butter and sugar, baked to perfection for a crunchy outside and chewy inside. This recipe blends warm cinnamon and vanilla with browned butter to enhance the nutty flavor, yielding 20-24 irresistible cookies perfect for any occasion.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 20-24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

For the Caramelized Pecans

  • 1 ¾ cups pecan halves
  • 1 ½ tablespoons butter
  • Pinch of salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon

For the Cookie Dough

  • 1 ¼ cups unsalted butter (for browning)
  • ¾ cup granulated sugar
  • 1 cup dark brown sugar (packed)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 ¾ cups all-purpose flour

Instructions

  1. Browning the Butter: In a large pot over medium heat, melt the 1 ¼ cups butter until it turns a deep amber color, releasing a nutty aroma. Carefully pour the browned butter into a bowl and chill in the fridge or freezer until it solidifies again but remains at room temperature.
  2. Caramelizing the Pecans: While the butter chills, melt 1 ½ tablespoons of butter in a frying pan over medium-high heat. Add pecan halves and toss to coat evenly. Stir in the pinch of salt, 1 tablespoon granulated sugar, and 1 teaspoon cinnamon. Continue cooking, stirring frequently, until the sugar melts and caramelizes without burning. Remove from heat and spread pecans onto parchment paper to cool.
  3. Preparing Pecans for Dough and Topping: Once cooled, set aside 20-24 pecan halves for cookie topping. Finely chop the remaining pecans to fold into the cookie dough.
  4. Preheating Oven and Mixing Sugars: Preheat oven to 375°F (190°C). In a mixing bowl or stand mixer, combine the chilled browned butter, ¾ cup granulated sugar, and 1 cup dark brown sugar. Cream together for 1 minute until smooth.
  5. Adding Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture. Beat on high for 3 minutes until pale, light, and fluffy.
  6. Incorporating Dry Ingredients: Mix in cornstarch, baking soda, salt, and flour until just combined, being careful not to overmix.
  7. Adding Pecans: Fold the chopped caramelized pecans evenly into the dough.
  8. Shaping and Baking Cookies: Scoop ¼ cup portions of dough and roll into balls. Roll each ball in granulated sugar and place on a parchment-lined or greased baking sheet, spacing at least 2 inches apart. Top each dough ball with a reserved pecan half.
  9. Baking and Cooling: Bake for 9-11 minutes until edges are golden brown. Remove from oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

  • Allow the browned butter to cool and solidify to preserve its flavor and texture in the dough.
  • Be careful when caramelizing sugar to prevent it from burning, stirring continuously.
  • Measure flour correctly by spooning and leveling to avoid dense cookies.
  • Chilling the dough before baking can help with cookie shape and texture but is optional.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://allcookedup.com/brown-butter-pecan-cookies-recipe-2/