For an even richer flavor, use European-style butter with a higher fat content. Be careful not to over-mix the dough, as this can result in tough cookies. Toasting the pecans brings out their natural oils and enhances their flavor. Don't skip this step! The browned butter can be made ahead of time and stored in the refrigerator for up to a week. Just bring it to room temperature before using.
Brown Butter Pecan Cookies
-
PREP TIME20 mins
-
COOK TIME25 mins
-
TOTAL TIME1 hrs 5 mins
-
SERVING14 People
-
VIEWS15
Elevate your cookie game with these Brown Butter Pecan Cookies! Imagine the comforting aroma of browned butter mingling with the rich, nutty crunch of toasted pecans. These aren't just cookies; they're an experience – a symphony of caramel-like depths and satisfying textures.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate39 g
-
Cholesterol75 mg
-
Fiber2 g
-
Protein5 g
-
Saturated Fat9 g
-
Sodium248 mg
-
Sugar20 g
-
Fat23 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepToast the Pecans: Spread pecans in a dry, light-colored skillet over medium heat. Toast, stirring constantly, until fragrant and lightly browned, about 5 minutes. Transfer to a bowl to cool completely. (5 minutes)
02
StepBrown the Butter: Wipe out the skillet. Add butter and melt over medium-low heat. Continue to cook, swirling occasionally, until the butter foams, then turns golden brown and emits a nutty aroma, 5-7 minutes. Pour into a heatproof bowl and let cool for 20 minutes to solidify slightly. (27 minutes)
03
StepPrepare for Baking: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. (5 minutes)
04
StepCombine Wet Ingredients: In the bowl with the browned butter, add brown sugar and granulated sugar. Mix until well combined. Beat in egg, egg yolk, and vanilla extract until smooth and creamy. (5 minutes)
05
StepIncorporate Dry Ingredients: Gradually add 1 1/4 cups flour, baking powder, salt, baking soda, and nutmeg. Mix until *just* combined. Add the remaining 1 1/4 cups flour and mix until *just* combined. Stir in the cooled toasted pecans. The dough will be thick. (5 minutes)
06
StepShape and Bake: Scoop 3-tablespoon portions of dough and roll into balls. Place on prepared baking sheets, leaving about 1 1/2 inches between each. Gently flatten each ball to about 1/2-inch thickness using the bottom of a glass. (10 minutes)
07
StepBake: Bake in the preheated oven until the edges are golden brown and the bottoms are lightly browned, 12-15 minutes. (15 minutes)
08
StepCool and Enjoy: Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Ed Pfeffer
Jun 30, 2025The recipe was easy to follow, and the cookies turned out perfectly. I especially appreciate the tip about not over-mixing the dough.
Selmer Murray
Jun 28, 2025These cookies are absolutely divine! The browned butter adds such a depth of flavor.
Ivah Friesen
Jun 27, 2025I've made these cookies several times, and they're always a hit. My family begs me to make them!
Leo Wunsch
May 15, 2025I added a sprinkle of sea salt on top before baking, and it really enhanced the flavors. Highly recommend!