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Freshly baked brown butter pecan cookies on a cooling rack

Brown Butter Pecan Cookies

Indulge in the rich flavor of brown butter combined with crunchy pecans in these delicious cookies, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter for that beautiful brown butter flavor
  • 1 cup brown sugar, packed because sweetness is key!
  • 1/2 cup granulated sugar a little extra sweetness never hurt anybody
  • 1 large egg for that perfect chewy texture
  • 1 egg yolk
  • 1 teaspoon vanilla extract to bring everything together
Dry Ingredients
  • 2 cups all-purpose flour the foundation of our cookie
  • 1 teaspoon baking soda for a little lift
  • 1/2 teaspoon salt to enhance the flavors
  • 1 cup chopped pecans the star of the show!

Method
 

Preparation
  1. In a saucepan, melt the butter over medium heat until it turns a golden brown color, about 5-7 minutes. Let it cool slightly and pour into a mixing bowl.
  2. Add the brown sugar and granulated sugar to the browned butter and beat together until creamy, about 2 minutes.
  3. Mix in the egg and egg yolk along with the vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until just combined.
  5. Gently fold in the chopped pecans.
  6. Scoop tablespoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Chill the dough in the refrigerator for about 30 minutes.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Bake for 10-12 minutes, or until the edges are golden brown. The centers may seem soft but will continue to bake while cooling.
  3. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Notes

Brown the butter carefully; it can burn quickly. Can substitute pecans with walnuts or chocolate chips. Store cookies in an airtight container for up to a week.