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brown butter pecan cookies with some extra pecans.

Brown Butter Pecan Cookies

Brooke Homec
Brown butter pecan cookies are a warm, buttery cookie with lots of sweet toasty pecans. They literally melt in your mouth.
5 from 14 votes
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Prep Time 20 minutes
Cook Time 10 minutes
butter to cool 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 15
Calories 266 kcal

Ingredients
 

  • 14 tablespoon salted butter browned
  • 2 tablespoon salted butter
  • 1 cup (90 g) pecans chopped small
  • ⅔ cup (146.67 g) brown sugar
  • ½ cup (100 g) sugar
  • 1 large egg room temp
  • 1 large egg yolk
  • 2 teaspoon vanilla
  • ¾ teaspoon (0.75 teaspoon) salt
  • 1 tsp (1 teaspoon) baking soda
  • ¼ teaspoon (0.25 teaspoon) cinnamon
  • 1¾ cups (245 g) all-purpose flour
  • flaked salt for topping

Instructions
 

  • Start by browning the butter. You'll take 14 tablespoons of butter, (using the other 2 tablespoons from the stick to toast the pecans), and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool slightly while you toast the pecans.
  • Place 2 tablespoons of butter and 1 cup of chopped pecans in a small sauce pan and toast over low-medium heat for 5-8 minutes until nice and toasty. Set aside to cool while preparing the cookie dough.
  • Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes.
  • Add egg, yolk and vanilla, mix until smooth on low speed, about 30 seconds.
  • Add flour, soda, salt, cinnamon and mix until combined. Fold in the cooled pecan pieces. Scoop the dough into large balls. I like to use a 3 tablespoon cookie scoop for these. Refrigerate the dough for 2-24 hours.
  • Preheat oven to 350 F. Line two baking sheets with parchment paper.
  • Place 6-8 cookie balls on your baking sheet and sprinkle with flaked salt and an extra pecan if wanted. Bake the cookies for 10-12 minutes. You're looking for a light golden brown outside rim. Sprinkle with more salt if you like.

Notes

You can also toast your pecans in the oven at 350 for 5-7 minutes if you prefer.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 266kcalCarbohydrates: 28gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 53mgSodium: 283mgPotassium: 66mgFiber: 1gSugar: 17gVitamin A: 368IUVitamin C: 0.1mgCalcium: 22mgIron: 1mg
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