Brown Butter Pecan Cookies
Brown Butter Pecan Cookies are packed with toasted butter pecans, made with browed butter, and has the most delicious soft and chewy texture. Your house will smell amazing with a sweet butter filled aroma while these bake in the oven!
Servings: 22 cookies
Ingredients
Butter Pecans
- 1 cup pecan halves chopped (plus extra for the topping)
- 1 tablespoon salted butter
Pecan Cookies
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup salted butter (2 sticks)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 2 whole eggs
- 1 egg yolk
Instructions
To make buttered pecans
- In a small or medium frying pan, add butter and melt. Add in chopped pecans and coat all pieces with the butter. Cook for about 4-5 minutes until lightly toasted. Remove from heat and let sit until ready to use.
To make browned butter
- Melt 2 sticks of butter over medium heat in a pot or medium saucepan, then bring to a boil. Once butter melts and starts boiling, swirl the pan constantly until the butter becomes somewhat foamy and becomes amber brown color. You should see little golden brown bits on the bottom of the pan and have a nutty aroma. Remove from heat and pour into a separate small bowl allowing the butter to cool and stop cooking. Add to large mixing bowl and let sit for about 10 minutes.
To make cookies
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and ground cinnamon.
- Add sugars and vanilla extract to the large bowl with the browed butter and mix with a spoon. Add in the eggs and egg yolk, one at a time until combined.
- Fold the dry ingredients into the wet mixture and mix just until cookie dough has formed. Add in buttered pecans and mix again until evenly distributed.
- Cover bowl with plastic wrap and chill in the refrigerator for 1-3 hours. This is a perfect cookie dough to leave in the fridge overnight. Let the dough sit out for 30 minutes to soften before ready to scoop and bake.
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. Use a large cookie scoop equivalent to 3 tablespoons of cookie dough to form cookie dough balls. Place cookie dough balls on prepared baking sheets and place a pecan half in the center of the dough balls (optional). Bake for 10-12 minutes or just until the edges turn a light golden brown. Let cool for a few minutes then transfer to a wire cooling rack. Enjoy!