Brown Butter Pecan Cookies
Deliciously chewy cookies made with browned butter and pecans, perfect for gift-giving or a cozy treat.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter Use unsalted for better control over salt.
- 1 cup brown sugar (packed) Brown sugar adds chew; swap half for dark brown sugar for deeper flavor.
- 1/2 cup granulated sugar
- 1 large egg Use room temperature for better emulsification.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans Toast for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt unsalted butter in a light-colored saucepan over medium heat, stirring frequently. When it foams, continue until the foam subsides and the solids turn golden brown. Remove from heat and let cool for 3-5 minutes.
- In a mixing bowl, combine the warm brown butter with packed brown sugar and granulated sugar. Stir until smooth.
- Add the egg and vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. A few streaks of flour are fine.
- Fold in chopped pecans gently to keep the dough tender.
Baking
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden and the centers are set but still soft. Rotate the sheet halfway through.
- Let the cookies cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 4 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Dough can be frozen as well.