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Melt-in-Your-Mouth Brown Butter Pecan Cookies

A close-up stack of four golden brown, chewy butter pecan cookies on a white plate.
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Create incredibly tender, rich butter pecan cookies using the simple technique of browning the butter. This recipe yields soft, chewy cookies with a deep, nutty flavor perfect for holiday baking or a cozy night in.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped pecans, toasted

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. This is brown butter. Immediately pour the brown butter into a heatproof bowl, scraping in the browned bits. Let it cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Fold in the toasted, chopped pecans.
  5. Cover the dough and chill for at least 30 minutes. Chilling helps achieve a better texture.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each cookie.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft. These cookies will continue to set as they cool.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 8 to 10 minutes, watching closely to prevent burning. Cool before chopping and adding to the dough.
  • For an extra decadent treat, add 1 cup of semi-sweet chocolate chips along with the pecans.
  • These cookies are best stored in an airtight container at room temperature for up to 4 days to maintain their soft texture.

Nutrition

Find it online: https://www.unfoldrecipes.com/butter-pecan-cookies-recipe/