Brown Butter Pecan Cookies Recipe
I absolutely adore this recipe because the browned butter adds an amazing depth and richness to the cookies that makes each bite irresistibly nutty and caramel-like. Plus, the combination of pecans and optional chocolate chips creates the perfect chewy and crunchy texture that I can’t get enough of!
Pecan cookies have a delicious, nutty flavor. In my recipe, that flavor comes from 1 1/2 cups of chopped pecans.
A combination of 1 cup of unsalted butter and a mixture of sugars—1 cup light brown and 1/2 cup granulated—achieves a perfect sweetness that allows the buttery, nutty flavor to shine. They also contain 2 eggs for a chewy texture that contrasts nicely with the crunch of the pecans.
Ingredients
Butter, unsalted: Adds excellent flavor and creamy texture.
Brown sugar: Delivers moisture, sweetness, and a touch of caramel.
Pecans supply protein, heart-healthy fats, and an enjoyable crunch.
Base for structure, carbohydrate source: flour.
Chocolate Chips: They provide optional sweetness and add depth and richness.
Ingredient Quantities
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped pecans
- 1 cup semisweet chocolate chips (optional)
Instructions
1. Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
2. In a medium saucepan, over medium heat, melt the butter. Cook it a bit longer, swirling occasionally, until the butter becomes golden brown and gives off a delightful, nutty scent. Remove it from the heat and let it chill just a little bit.
3. In a big bowl, add together the butter, which has been browned, the brown sugar, and the granulated sugar. Mix these three ingredients until they are well combined.
4. Incorporate the eggs, using a one-at-a-time method, and beat the mixture well after each egg addition. Then, stir in the vanilla extract.
5. In another bowl, mix the flour, baking soda, and salt.
6. Slowly incorporate the dry ingredients into the wet ingredients, mixing them until they are just combined.
7. Incorporate the chopped pecans and chocolate chips, if you are using them, into the mixture, making sure they are evenly distributed throughout.
8. Spoon rounded tablespoons of dough onto the sheets you prepared for baking. Leave about 2 inches between each mound of dough.
9. Place in the preheated oven, and bake for 10-12 minutes or until the edges are lightly golden brown.
10. After a few minutes on the baking sheets, you can move the cookies to a wire rack. Let them cool there, and you’ll have cookies that are completely cool and ready to eat.
Equipment Needed
1. Oven
2. Two baking sheets
3. Parchment paper
4. Medium saucepan
5. Wooden spoon or heat-resistant spatula
6. Large mixing bowl
7. Medium mixing bowl
8. Measuring cups and spoons
9. Whisk
10. Electric mixer or hand whisk
11. Spoon or cookie scoop
12. Wire cooling rack
FAQ
- What is the purpose of browning the butter in this recipe?Enhancing the flavor begins with browning the butter, of course. Why? Because it adds something richer than a mere “nutty” aroma. Brown butter, perfectly executed, adds an appearance that is impossible to even begin to imitate using any flavoing extract. That is, unless you’re perfectly content with the dreaded “fake” nutty flavor many pecan-y recipes seem to favor.
- Can I use salted butter instead of unsalted butter?Certainly! However, ensure that the recipe includes only 1/4 teaspoon of salt to keep the cookies from being too salty.
- Are chocolate chips necessary in this recipe?Chocolate chips are not necessary. They provide a subtle hint of chocolate, but the cookies are just as tasty (or more so) when they’re made with only pecans.
- How do I know when the butter is properly browned?The butter will become a color and release an aroma. It is important to pay attention to these two aspects of the cooking process to avoid burning the butter when making browned butter, a.k.a. beurre noisette.
- What if I don’t have light brown sugar?Dark brown sugar can be used, but the cookies will have a more intense molasses flavor.
- Can I make the dough ahead of time?The dough can be refrigerated for up to 3 days or frozen for up to 3 months; just let it warm up a bit before you bake.
- How should I store these cookies?To keep them fresh, maintain their crisp texture, and ensure optimal flavor, store them in an airtight container at room temperature. You can keep them this way for up to a week.
Substitutions and Variations
Butter, unsalted: Use an equal amount of salted butter, but reduce the recipe’s other salt.
Brown sugar, light: An equal amount of dark brown sugar can be used in its place. For an equally good substitute, use 1 cup white sugar mixed with 1 tablespoon molasses.
All-purpose flour: Substitute with an equal amount of gluten-free all-purpose flour blend to make the cookies gluten-free.
Baking soda: If you have no baking soda, you can substitute it with 4 teaspoons of baking powder (this may slightly change the texture).
Chopped pecans: If you don’t have pecans on hand, you can use an equal amount of chopped walnuts or almonds. They’ll give you a different flavor profile—slightly more assertive and less sweet—but they’ll work just fine.
Pro Tips
1. Chill the Browned Butter: After browning the butter, let it cool to room temperature but not solidify. This will help prevent the cookie dough from becoming too oily and ensure the sugars incorporate smoothly for even baking.
2. Rest the Dough: For more flavorful cookies with better texture, refrigerate the dough for at least 30 minutes before baking. This allows the flour to fully hydrate and the flavors to meld.
3. Don’t Skip the Parchment: Lining the baking sheets with parchment paper not only prevents sticking but also promotes even baking. It’s a must for achieving perfectly golden-brown edges.
4. Brown Sugar Boost: Use dark brown sugar instead of light brown sugar for a deeper molasses flavor and chewier texture. Adjust in equal measure if preferred.
5. Toast the Pecans: Enhance the nutty flavor of your cookies by toasting the pecans in a dry skillet over medium heat until they are fragrant, before chopping and adding them to the dough. Let them cool completely before mixing in to prevent melting the chocolate chips.
Brown Butter Pecan Cookies Recipe
My favorite Brown Butter Pecan Cookies Recipe
Equipment Needed:
1. Oven
2. Two baking sheets
3. Parchment paper
4. Medium saucepan
5. Wooden spoon or heat-resistant spatula
6. Large mixing bowl
7. Medium mixing bowl
8. Measuring cups and spoons
9. Whisk
10. Electric mixer or hand whisk
11. Spoon or cookie scoop
12. Wire cooling rack
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped pecans
- 1 cup semisweet chocolate chips (optional)
Instructions:
1. Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
2. In a medium saucepan, over medium heat, melt the butter. Cook it a bit longer, swirling occasionally, until the butter becomes golden brown and gives off a delightful, nutty scent. Remove it from the heat and let it chill just a little bit.
3. In a big bowl, add together the butter, which has been browned, the brown sugar, and the granulated sugar. Mix these three ingredients until they are well combined.
4. Incorporate the eggs, using a one-at-a-time method, and beat the mixture well after each egg addition. Then, stir in the vanilla extract.
5. In another bowl, mix the flour, baking soda, and salt.
6. Slowly incorporate the dry ingredients into the wet ingredients, mixing them until they are just combined.
7. Incorporate the chopped pecans and chocolate chips, if you are using them, into the mixture, making sure they are evenly distributed throughout.
8. Spoon rounded tablespoons of dough onto the sheets you prepared for baking. Leave about 2 inches between each mound of dough.
9. Place in the preheated oven, and bake for 10-12 minutes or until the edges are lightly golden brown.
10. After a few minutes on the baking sheets, you can move the cookies to a wire rack. Let them cool there, and you’ll have cookies that are completely cool and ready to eat.