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Brown Butter Pecan Cookies

A stack of freshly baked, chewy butter pecan cookies topped with chopped pecans and sea salt on a white plate.
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Make soft, chewy butter pecan cookies using browned butter for a deep, nutty flavor. This recipe yields tender, melt-in-your-mouth treats.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, lightly toasted

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then develops brown bits at the bottom and smells nutty. This is brown butter. Immediately pour the brown butter into a heatproof bowl to stop cooking. Let it cool slightly, about 15 minutes.
  2. Whisk the brown sugar and granulated sugar into the slightly cooled brown butter until combined.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the toasted, chopped pecans.
  7. Cover the dough and chill for at least 30 minutes, or up to 24 hours for better flavor.
  8. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
  10. Bake for 10 to 12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring often, until fragrant.
  • For extra chewiness, slightly underbake the cookies. They will firm up as they cool.
  • You can substitute 1/2 cup of the pecans with semi-sweet chocolate chips if you prefer a chocolate variation.

Nutrition

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