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Here are the ingredients you need for brown butter pecan cookies. Each item plays a key role in creating that rich, nutty flavor. - 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg + 1 egg yolk - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup pecans, chopped and toasted - 1/2 teaspoon cinnamon (optional for warmth) These ingredients come together to make a cookie that is chewy, rich, and full of flavor. The unsalted butter is crucial. It allows you to control the saltiness in the final product. Brown sugar adds moisture and a deep flavor. Granulated sugar helps the cookies spread just right. The eggs are important too. They provide structure and moisture. The vanilla extract adds warmth and a classic cookie taste. Flour is the base of the cookies. It gives them their structure. Baking soda helps them rise and become soft. Pecans add crunch and a toasty flavor. Toasting them beforehand brings out their nutty essence. The optional cinnamon gives a hint of warmth. This flavor pairs well with the brown butter. Make sure to gather all these ingredients before starting your baking journey. Each one has a role to play, ensuring your brown butter pecan cookies turn out perfectly delicious. {{ingredient_image_1}} To start, melt the unsalted butter over medium heat in a medium saucepan. Cook for about 5-7 minutes. Keep stirring to stop it from burning. You will see it foam and turn a nice golden brown. This is when the flavor deepens, giving your cookies a rich taste. Once the butter cools slightly, mix it with brown sugar and granulated sugar in a large bowl. Use a mixer or a whisk to combine them well. You want a smooth and creamy texture. This mix is key to a great cookie. Now, add one whole egg and one egg yolk along with two teaspoons of vanilla extract. It is important to mix well until everything is fully blended together. This step adds moisture and flavor. In a separate bowl, whisk together two cups of all-purpose flour, one teaspoon of baking soda, and half a teaspoon of salt. If you want extra warmth, add half a teaspoon of cinnamon. Measuring the flour correctly is crucial for the right cookie texture. Next, slowly add the dry ingredients to the wet mixture. Mix just until everything is combined. Overmixing can lead to tough cookies, so be gentle here. You want a nice dough without lumps. Fold in one cup of toasted, chopped pecans into the dough. Use a spatula for this. Folding helps keep the texture light and fluffy. You want the pecans evenly spread throughout. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes. Chilling is important because it helps the cookies hold their shape as they bake. While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. This step ensures your cookies bake evenly. After chilling, scoop out the dough using a cookie scoop or spoon. Roll the dough into balls and place them about 2 inches apart on the baking sheet. This spacing allows the cookies to spread without sticking together. Bake the cookies for 10-12 minutes. Look for edges that are slightly golden. The centers might seem under-baked, but they will set as they cool. Let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack. This cooling process helps them firm up, making them perfect to enjoy. Alternative Sweeteners If you want to swap out sugar, try using coconut sugar or maple syrup. These sweeteners can add a unique flavor. Just remember, if you use liquid sweeteners, reduce the butter slightly to keep the dough thick. Different Nut Options Pecans are great, but walnuts or hazelnuts work well too. They give a different taste and crunch. If you want nut-free cookies, use sunflower seeds or pumpkin seeds instead. How to Prevent Spreading To keep cookies from spreading too much, chill the dough well. This step helps the cookies hold their shape while baking. Also, ensure your baking sheet is cool before adding the dough. Tips for Chewy vs. Crispy Texture For chewy cookies, don’t bake them too long. They should look soft in the center. If you want a crispier cookie, bake them a minute or two longer until the edges are golden brown. Pairing Ideas for Cookies These cookies pair nicely with milk, tea, or coffee. A scoop of vanilla ice cream on top makes them even better. Try serving them warm for a gooey treat. Presentation Tips For a fancy touch, dust cookies with powdered sugar before serving. You can also plate them with fresh pecans or a drizzle of chocolate for a beautiful display. Pro Tips Chill the Dough: Chilling the dough not only helps the cookies maintain their shape but also enhances the flavor as the ingredients meld together. Toast the Pecans: Toasting the pecans before adding them to the dough intensifies their flavor and adds a delightful crunch to your cookies. Watch the Baking Time: Keep an eye on the cookies as they bake. They should be golden around the edges but still soft in the center; they will continue to cook on the baking sheet after being removed from the oven. Experiment with Spices: Feel free to add a pinch of nutmeg or allspice for an extra layer of warmth and complexity to your cookies. {{image_2}} You can easily change up your brown butter pecan cookies. Here are two tasty ideas: - Chocolate Chip Brown Butter Pecan Cookies: Add a cup of semi-sweet chocolate chips to the dough. The rich chocolate will mix perfectly with the nutty flavor of the pecans. This twist adds a fun, sweet surprise in every bite. - Maple Pecan Variation: Replace half of the brown sugar with maple syrup. This change gives your cookies a warm, sweet flavor. The addition of maple syrup makes the cookies even more special and festive. Making your cookies fit certain diets can be simple. Here are some options: - Gluten-Free Options: Use a gluten-free flour blend instead of all-purpose flour. This change keeps the texture nice while making them safe for those who cannot eat gluten. - Vegan Adaptations: Swap the egg for a flaxseed meal or a chia seed mixture. Combine one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use coconut oil instead of butter for a vegan version. These swaps keep the cookies delicious without animal products. To keep your brown butter pecan cookies fresh, use a good container. I recommend an airtight container. This helps seal in moisture and flavor. Line it with parchment paper for extra protection. Store your cookies at room temperature for up to a week. If you want them to last longer, consider refrigerating them. Freezing is a great way to save cookies. To freeze your cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer-safe bag. Remove as much air as possible. To thaw, simply leave them at room temperature for about 30 minutes. When stored properly, your cookies can stay fresh for about a week at room temperature. If frozen, they can last up to three months. Just remember that the fresher they are, the better they taste. Enjoy them as soon as you can for the best experience! Browning butter adds a rich, nutty flavor. This flavor comes from the milk solids in the butter. When you heat the butter, these solids turn golden brown. This process creates a deep, complex flavor that makes the cookies taste amazing. The result is a warm, toasty note that elevates every bite. Yes, you can make the dough ahead of time. It’s best to chill the dough first. Wrap it tightly in plastic wrap. This keeps it fresh and stops it from drying out. You can store it in the fridge for up to 3 days. If you want to keep it longer, freeze it. Just make sure to thaw it in the fridge before baking. Freezing cookies is easy and keeps them fresh. First, bake and cool the cookies. Then, place them in an airtight container. You can also wrap each cookie in plastic wrap. For extra care, add a layer of foil. This helps keep moisture out. When you’re ready to eat them, just thaw at room temperature. You can tell cookies are done by looking at the edges. They should be slightly golden. The centers might look soft and under-baked, but that’s okay. They will firm up as they cool. If you press gently with a finger, they should spring back. This means they are ready to come out of the oven. This post covered key ingredients and steps to make perfect brown butter pecan cookies. Remember, each step from browning the butter to chilling the dough matters for great taste. Use my tips for texture and substitutions to create variations. Store and freeze cookies for lasting enjoyment. With practice, you’ll bake delicious cookies that impress everyone. Happy baking, and enjoy every bite!

Brown Butter Pecan Cookies

Delicious cookies made with brown butter and toasted pecans.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 2 teaspoon salt
  • 1 cup pecans, chopped and toasted
  • 1 2 teaspoon cinnamon (optional for warmth)

Instructions
 

  • Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter starts to foam and turn golden brown, which should take about 5-7 minutes. Remove from heat and let it cool slightly.
  • Mix Sugars and Butter: In a large mixing bowl, combine the warm browned butter, brown sugar, and granulated sugar. Beat together until well combined and smooth.
  • Incorporate Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the sugar mixture. Mix until the ingredients are fully incorporated.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
  • Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  • Add Pecans: Fold in the toasted pecans gently into the cookie dough.
  • Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to help the cookies hold their shape while baking.
  • Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Shape Cookies: Using a cookie scoop or spoon, portion out the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake: Bake for 10-12 minutes, or until the edges are slightly golden. The centers may look under-baked but will set as they cool.
  • Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chilling the dough helps the cookies maintain their shape.
Keyword brown butter, cookies, pecans