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Brown Butter Pecan Cookies Recipe

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3.9 from 10 reviews

Indulge in these rich and buttery Brown Butter Pecan Cookies featuring caramelized pecans coated in cinnamon sugar and baked to golden perfection. The browned butter adds a deep, nutty flavor that elevates the classic cookie into a delightful treat perfect for sharing.

  • 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

Caramelized Pecans

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

Cookie Dough

  • 1 1/4 cups butter (to be browned)
  • 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 cup all-purpose flour (measured correctly)

Instructions

  1. Brown the Butter: In a large pot over medium heat, melt 1 1/4 cups of butter and cook until it reaches a deep amber color, indicating it has browned. Pour the browned butter into a bowl and place it in the fridge or freezer until it solidifies again but remains at room temperature.
  2. Butter the Pecans: In a frying pan over medium-high heat, melt 1 ½ tablespoons of butter. Add the pecan halves and stir to coat them thoroughly in the melted butter.
  3. Caramelize the Pecans: In a small bowl, mix the granulated sugar, cinnamon, and a pinch of salt. Sprinkle this mixture over the pecans in the pan. Cook over medium to medium-high heat, stirring frequently, until the sugar melts and caramelizes, being careful not to burn it.
  4. Cool and Prepare Pecans: Remove the pecans from heat and spread them out on parchment paper to cool. Once cooled, separate 20-24 whole pecan halves for topping the cookies, and finely chop the remaining pecans for incorporating into the dough.
  5. Preheat Oven and Cream Sugars: Preheat your oven to 375°F (190°C). In a mixing bowl or stand mixer, combine the solid browned butter, granulated sugar, and dark brown sugar. Cream together for 1 minute until well blended.
  6. Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture. Beat on high speed for 3 minutes until the batter is pale, light, and fluffy.
  7. Mix Dry Ingredients: Add cornstarch, baking soda, salt, and flour to the wet ingredients. Mix just until everything is evenly incorporated without overmixing.
  8. Incorporate Chopped Pecans: Stir in the finely chopped caramelized pecans until evenly dispersed throughout the dough.
  9. Shape and Bake Cookies: Scoop about ¼ cup of dough and roll it into balls. Roll each dough ball in granulated sugar before placing it on a baking sheet lined with parchment paper, a silicone mat, or greased. Space cookies with plenty of room for spreading (usually 6 per sheet). Top each dough ball with a reserved whole caramelized pecan. Bake for 9-11 minutes until golden.
  10. Cool and Serve: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This recipe yields 20-24 cookies.

Notes

  • Be careful not to burn the brown butter or caramelized sugar; watch them closely during cooking.
  • Properly measuring flour by spooning and leveling is important for cookie texture.
  • Allow the browned butter to solidify again before mixing for the best consistency.
  • Cookies can be stored in an airtight container for up to 5 days.
  • For crunchier cookies, bake on a lower oven rack.

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