Chewy Brown Butter Pecan Cookies
5 from 5 votes
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Chewy Brown Butter Pecan Cookies

These Chewy Brown Butter Pecan Cookies are absolutely the best cookies you'll ever make! They come exploding with crunchy toasted pecans and a salty + sweet brown butter flavor----an awesome combination in my book.

Course: Dessert
Keyword baked, brown butter, brown sugar, chewy, classic, cookies, crisp, dessert, easy, healthy, homemade, pecan, pecans, recipe, southern, sweet, sweets, vegetarian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 dozen cookies
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

  • 2 cups chopped toasted pecans (I use Diamond Nuts)
  • 2 1/3 cups organic all-purpose flour (I use Bob's Red Mill)
  • 1 tsp baking soda (I use Bob's Red Mill)
  • pinch of cinnamon (I use McCormick Spices)
  • 1 tsp sea salt
  • 1 cup unsalted butter (I use Land O'Lakes; That's 2 sticks!)
  • 3/4 cup organic brown sugar + 1 Tbsp! (I use Sugar in the Raw)
  • 2 large organic eggs, room temp. (I use Organic Valley)
  • 2 tsps vanilla extract (I use McCormick Spices)

Instructions:

  1. Begin by toasting the pecans in the oven (375 degrees Fahrenheit) on a baking sheet lined with parchment paper for 10-15 minutes, tossing them halfway to avoid burning on one side. They should be fragrant and slightly darker than their original color.

  2. Once pecans are toasted, remove from oven and set aside. **NOTE: Be sure to keep the oven on to preheat for the cookies; prep a baking sheet with fresh parchment paper as well.**

  3. In the meantime, using a saucepan on medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker.

  4. Once done, remove from heat and let cool for a few minutes before refrigerating it so that it is MOSTLY cooled, about 10 minutes.

  5. In the bowl of an electric stand-mixer (using the paddle attachment), add the cooled brown butter and sugar and beat until well combined.

  6. In a separate medium bowl, add the flour, baking soda, pinch of cinnamon, and sea salt and whisk together. Set aside.

  7. Continuing to mix on medium-high, add in the eggs, one at a time, and then the vanilla extract. Continue beating for 1 minute.

  8. With the mixer now on low-speed, slowly add the dry ingredients to the mixture, until well combined.

  9. Add the toasted pecans and fold in for another few seconds until they are nicely tucked away and peaking through the batter.

  10. Scoop about 1 Tbsp of dough using a cookie scoop and place it onto the baking sheet. Repeat until baking sheet is filled and ensure that cookies are at least 1 inch apart.

  11. Bake the cookies for the first 3-4 minutes (cookies should be slightly puffed in the center), lift baking sheet and let it drop against the rack. Repeat about twice if needed. This allows the edges to set and the inside to fall down. Then 3 minutes later, repeat the process again and then for the final time after 3 minutes again.

  12. Remove the cookies once slightly brown around the edges. **NOTE: The center of cookies may still look soft, BUT they will set and harden more once cooled.**

  13. Let them cool for 5 minutes while still on the baking sheet before transferring them to a cooling rack to cool completely.

  14. Once all cookies are made and cooled, to serve--simply grab a cookie or two, pour a little milk in a glass, and ENJOY!

  15. Bon Appetit!

Tips | Notes:

STORAGE: Leftover cookies can be stored in a tightly covered container for up to 1 week or refrigerated for slightly longer freshness; Cookie dough can remain refrigerated for 2-3 days; Already Baked cookies can be frozen for up to 3 months.