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To make my rich and chewy brown butter pecan cookies, you will need the following: - 1 cup unsalted butter - 1 cup packed light brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 cup pecans, coarsely chopped - 1/2 teaspoon ground cinnamon (optional) - 1 cup semi-sweet chocolate chips (optional) These ingredients blend to create a cookie that is soft, chewy, and full of flavor. The brown butter adds a nutty richness that elevates each bite. Using room-temperature eggs helps them mix in better, leading to a smooth dough. You can also choose to add chocolate chips for an extra treat. The pecans give a nice crunch while the cinnamon adds warmth. Each ingredient plays a key role in making these cookies truly special. {{ingredient_image_2}} Start by melting the unsalted butter in a medium saucepan over medium heat. Stir it constantly. Watch closely as it cooks for 5-7 minutes. The butter will change to a rich, golden brown color. You will also notice a nutty smell. Be careful not to let it burn. Once ready, remove it from heat and let it cool slightly. In a large mixing bowl, pour in the cooled brown butter. Add the packed light brown sugar and granulated sugar. Blend these ingredients with a whisk or hand mixer. Mix until the texture is smooth and creamy. This step helps the sugars dissolve well. Next, take a separate bowl. Sift together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon if you choose to use it. Gradually fold this dry mix into the wet ingredients. Use a spatula and mix until you no longer see streaks of flour. Do not overmix; this keeps the cookies soft. Now, it’s time to add in the fun stuff! Gently fold the chopped pecans into the dough. If you like, add the semi-sweet chocolate chips too. Make sure you distribute them evenly in the dough. This will give each cookie a delightful crunch and flavor. Transfer the mixing bowl to your refrigerator. Cover it with plastic wrap. Let the dough chill for at least 30 minutes, or up to 1 hour. Chilling helps improve the texture and enhances the flavors. This step is key for tasty cookies. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper. This will help the cookies not stick. Scoop even portions of dough onto the sheet, leaving about 2 inches between each mound. Bake for 10-12 minutes. Look for golden edges and soft centers. After baking, let the cookies rest for 5 minutes on the sheet. Then, move them to a wire rack to cool completely. Enjoy your warm, chewy treats! To make perfect brown butter, watch it closely. Start by melting unsalted butter in a pan over medium heat. Stir it often to keep it from burning. After about 5-7 minutes, the butter will turn golden brown. It will smell nutty and rich. This is the key to great flavor in your cookies. Once done, let it cool slightly before mixing with sugars. Baking can be tricky, so here are some tips. First, measure your ingredients carefully. Too much flour can make cookies dry. Use the spoon-and-level method for flour. This means spooning flour into a cup and leveling it off. Second, don’t skip chilling the dough. It helps the cookies hold their shape. Finally, watch the baking time closely. Every oven is different. Take them out when they have golden edges and soft centers. Want chewy cookies? Here’s how. Use more brown sugar than white sugar. Brown sugar adds moisture. Also, chill the dough for at least 30 minutes. This step helps the cookies stay thick. When forming cookie dough balls, make them larger. Bigger dough balls bake into nice, chewy cookies. Lastly, underbake them slightly. They will finish cooking on the tray after you take them out. Enjoy the soft, chewy texture! Pro Tips Brown Butter Mastery: To achieve the perfect brown butter, keep a close eye on it as it cooks. Swirling the pan helps ensure even browning and prevents burning. Chilling is Key: Always chill your cookie dough before baking. This step not only enhances the flavors but also helps the cookies maintain their shape while baking. Pecan Perfection: Toast your pecans lightly before adding them to the dough. This will intensify their flavor and add a delightful crunch to your cookies. Monitoring Bake Time: Every oven is different, so keep an eye on your cookies as they bake. Remove them when the edges are golden but the centers look slightly underbaked for the perfect chewy texture. {{image_4}} You can make these cookies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum. This will help mimic the texture of regular flour. The cookies will still be chewy and delicious. Just be sure to check that your other ingredients are also gluten-free. To create a vegan version of these cookies, swap the butter for a plant-based butter. For the eggs, use flaxseed eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for about five minutes. This will help bind your cookies. The flavor will still shine through, and you’ll enjoy a sweet treat without animal products. Feel free to get creative with flavors! You can add: - 1/2 cup of dried cranberries or cherries for a fruity twist. - A pinch of sea salt on top for a salty-sweet combo. - A teaspoon of orange zest for a bright, citrus note. - Swap pecans for walnuts for a different nutty flavor. These add-ins can elevate your cookie experience and let you try new flavors. Enjoy experimenting! To keep your brown butter pecan cookies fresh, place them in an airtight container. Layer parchment paper between cookies to stop them from sticking together. Store them at room temperature for up to a week. This method keeps them chewy and tasty. You can freeze these cookies for later. Allow them to cool completely. Then, place them in a freezer-safe bag. Squeeze out as much air as you can. They can stay frozen for up to three months. When you want to enjoy them, just thaw and warm them in the oven. For the best taste, eat the cookies within a week at room temperature. If you freeze them, they last longer but may lose some chewiness. Always check for any signs of freezer burn. This helps ensure you enjoy every bite of these delicious cookies. Yes, you can use salted butter. It will add a nice flavor. Just reduce the added salt to taste. Salted butter can make the cookies more rich and tasty. To stop spreading, chill the dough well before baking. This makes the butter firm up. You can also use less butter or add a bit more flour for a thicker cookie. Absolutely! You can use walnuts, almonds, or hazelnuts. Each nut brings its own unique taste. Just chop them roughly to match the pecans' size. You can use flaxseed meal or chia seeds. Mix one tablespoon of either with three tablespoons of water. Let it sit for about five minutes. This will act as a great egg substitute. Look for golden edges and soft centers. The cookies will continue to bake a little after you take them out. This gives them a chewy texture. If they look too soft, they need a minute more in the oven. You've learned how to make delicious brown butter pecan cookies. We covered the key ingredients, step-by-step instructions, and helpful tips. You now know variations to suit different diets and how to store your cookies for maximum freshness. Whether you want to impress guests or enjoy a treat, these cookies will not disappoint. Dive into your baking, and share the joy of homemade cookies with others. Happy baking!

Brown Butter Pecan Cookies

Delicious cookies made with brown butter and pecans, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup pecans, coarsely chopped
  • 1/2 teaspoon ground cinnamon (optional for warmth)
  • 1 cup semi-sweet chocolate chips (optional for indulgence)

Instructions
 

  • Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring constantly. Continue to cook for 5-7 minutes, or until the butter transforms to a rich, golden brown and emits a delightful nutty aroma. Be vigilant to avoid burning. Remove the saucepan from heat and allow the brown butter to cool just slightly.
  • Mix the Sugars: In a large mixing bowl, pour the slightly cooled brown butter. Add the packed brown sugar and granulated sugar. Using a whisk or hand mixer, blend these ingredients until the mixture becomes smooth, creamy, and well combined.
  • Add Eggs and Vanilla: Introduce the eggs one by one into the sugar mixture, ensuring to beat well after each addition for optimal incorporation. Follow by stirring in the vanilla extract, creating a uniform mix.
  • Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). Gradually fold this dry mixture into the wet ingredients using a spatula, mixing just until no streaks of flour remain—avoid overmixing.
  • Incorporate Pecans and Chocolate (if using): Gently add the chopped pecans and semi-sweet chocolate chips (if you choose) into the dough, folding them in meticulously for even distribution throughout the cookie batter.
  • Chill the Dough: Transfer the mixing bowl to your refrigerator and cover it with plastic wrap. Allow the dough to chill for a minimum of 30 minutes to 1 hour. This step enhances flavors and improves the cookie’s texture.
  • Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and help with easy cleanup.
  • Form Cookies: Using a tablespoon, scoop even portions of cookie dough and place them on the prepared baking sheet, ensuring a spacing of about 2 inches between each mound to allow for spreading.
  • Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should have golden edges while the centers remain slightly soft—this texture is key to a chewy cookie.
  • Cool: After baking, remove the baking sheet from the oven and let the cookies rest for 5 minutes. This cooling period allows them to firm up before transferring them to a wire rack to cool completely.

Notes

Serve warm with powdered sugar or alongside milk or ice cream for a delightful treat.
Keyword brown butter, cookies, dessert, pecans