Chewy Brown Butter Pecan Cookies

Up close shot of baked cookies on a white plate.

5 from 6 votes

These Chewy Brown Butter Pecan Cookies are the epitome of soft, chewy and crisp in all the right places with a delicious crunch filling from the pecans for the perfect sweet bite.

Prep Time10

Cook Time23

Total Time33

Course: Dessert

Keyword: baked, brown butter, brown sugar, chewy, classic, cookies, crisp, dessert, easy, healthy, homemade, pecan, pecans, recipe, southern, sweet, sweets, vegetarian

Servings: dozen

Calories: 2514kcal

Author: Shanika

Ingredients

COOKIES:

2 ¼ cups organic all-purpose flour
1 cup organic brown sugar
½ cup organic cane sugar
1 teaspoon baking soda
1 teaspoon arrowroot starch (You can also use cornstarch)
½ teaspoon baking powder
½ teaspoon sea salt
Pinch of ground cinnamon
1 cup unsalted butter
2 tsps vanilla extract
2 large organic eggs, at room temp.
1 ½ cups chopped pecans, toasted

US Customary - Metric

Instructions

TOAST THE PECANS:

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the chopped pecans unto the baking sheet, ensuring that they are evenly spread out and toast them for 10 minutes, tossing them halfway to prevent browning on just one side.
Remove from oven and let them cool completely.

TO MAKE THE BROWN BUTTER:

In a medium 10-inch skillet or saucepan over medium-high heat, melt the butter. Reduce the heat to medium-low and stir occasionally and let it cook for 6-8 minutes, until the entire butter becomes fragrant and darker (amber looking). Set aside and let it cool completely.

TO MAKE THE COOKIES:

In a large bowl, add in the cooled brown butter and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the eggs and vanilla, and continue to mix until combined.
In a bowl, add together the flour, baking soda, baking powder, arrowroot, cinnamon, and salt, whisking together until combined.
With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well. Fold in the cooled toasted chopped pecans.
Using a standard cookie scoop, scoop each cookie dough onto a prepared baking sheet with parchment paper, leaving 1-2 inches between each cookie for spreading when they bake. Add a few pieces of chopped pecans in the centers, if desired. Repeat until all dough is made.

CHILL THE COOKIE DOUGH:

NOTE: For chewier, less spread out cookies, be sure to chill your dough for 1-2 hours before moving to the next step!

BAKE THE COOKIES:

Remove the cookies from the fridge and preheat the oven to 375 degrees Fahrenheit.
Bake for 11 to 13 minutes (checking it after about 10 minutes), or until the edges are golden brown and the centers are baked through.
Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
Enjoy with your favorite glass of dairy-free milk.
Bon Appetit!

Notes

STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking. NOTE: Because these cookies are so big + thick, you might not see much change when doing this method.
LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!

Nutrition