Brown Butter Pecan Cookies
These brown butter pecan cookies are chewy and taste like fall thanks to the toasted pecans, brown butter, dark brown sugar, and cinnamon. Truly so delicious!
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Servings: 24 cookies
Equipment
Ingredients
- 1 cup salted butter 2 sticks
- 1 1/2 cups chopped pecans toasted
- 1 cup brown sugar dark or light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 1/2 cups all-purpose flour
Instructions
To brown the butter:
- Cube two sticks of butter and add them to a saucepan over medium heat. Mix continuously as the butter melts, boils, and eventually turns brown. This will take about 7 minutes. The butter is ready when it has a layer of foam on it and the color is brown. Set aside to allow it to cool.
Toast the pecans:
- Lay the pecans flat on a baking sheet and cook in the oven at 350 degrees Fahrenheit for about 5-7 minutes. Stir the pecans around about halfway through. Allow them to cool before chopping them and adding to the dough.
Make the dough:
- Add the browned butter, brown sugar, and granulated sugar to a mixing bowl. Whisk together for about two minutes. There will be little brown specks in your browned butter. This is normal and expected. Make sure to add them to the dough as well! We want it all in there.
- Then whisk the eggs, vanilla extract, baking powder, baking soda, cinnamon, ginger, and nutmeg. Gradually add the flour into the bowl about 1 cup at a time. Use a spatula at this point as the dough will get very thick. Mix until completely combined. Make sure to scrape the inside of the bowl to ensure all the ingredients are mixed together.
- Finally, add 1 cup of chopped pecans. I find it easier to use my hands to incorporate them into the dough. Save 1/2 cup of pecans.
- Use a cookie scoop or your hands to scoop the dough into 2-teaspoon balls on a baking sheet. Chill the dough balls in the fridge for 20-30 minutes. Preheat the oven to 350 degrees Fahrenheit.
- Once chilled, add the chopped pecans to the top of the dough balls and bake the cookies 6 at a time on a parchment paper-lined baking sheet. Make sure to separate the cookies by about 2 to 3 inches. Bake for 9-12 minutes or until the outside edges of the cookies are golden brown and the middle is still undercooked a bit. Leave them on the baking sheet until cooled, then transfer them to a wire rack.
Notes
To avoid spreading and thin, crispy cookies, you must chill the dough beforehand.
For soft, chewy cookies, make sure not to overbake the cookies!
Storing the baked cookies:
- Store the cookies in an airtight container for up to 3 days at room temperature or in the fridge for up to 5 days.
- You can also freeze these cookies for up to 3 months by storing them in an airtight container. Allow them to thaw at room temperature by placing them on the counter before eating.
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- To make the dough ahead of time, store in the fridge overnight.
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- To freeze the dough, you're going to want to chill them first. Scoop the dough into balls and chill for 20-30 minutes in the fridge. Once chilled, transfer the dough balls to a gallon-sized Ziplock bag or another airtight container. Once ready to bake, place six dough balls on a parchment-lined baking sheet 2-3 inches apart. Bake at 350 degrees Fahrenheit and add an additional minute or two to the bake time.
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- You can also take the cookie dough out of the freezer the night before baking and store them in the fridge to thaw before baking.
Nutrition
Serving: 1cookie | Calories: 221kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 110mg | Potassium: 64mg | Fiber: 1g | Sugar: 13g | Vitamin A: 263IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
Calories: 221kcal
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