Brown Butter Pecan Cookies

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Nutty, chewy, and oh so delicious, these brown butter pecan cookies will become a new holiday favorite! A crisp outside gives way to a chewy inside that is hiding lots of toasted pecans!

Prep Time5

Cook Time12

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 145kcal

Author: Lynn Polito

Equipment

Stand Mixer or Hand Mixer

Ingredients

2 sticks Butter Browned
1 cup Brown Sugar
2 teaspoon Vanilla
½ cup Granulated Sugar
2 Large Eggs
1 Egg Yolk
2 ½ cups All Purpose Flour
½ teaspoon Baking Powder
1 ½ cups Pecans Chopped
½ teaspoon Salt

Instructions

In a saucepan, melt the butter and gently brown it. Turn the stove to medium heat and swirl the butter in the pan for 5-7 minutes. When the butter turns a brown tint, the butter is done. Cool completely.
Preheat the oven to 400 degrees. Place the pecans on a baking sheet and bake for 5 minutes. When you can smell the pecans, they are done. Do not overbrown them as they burn easily. When the pecans are cool enough to handle, chop them into small pieces.
Lower the oven to 350 degrees.
In the bowl of a stand mixer, add the cooled butter and the sugars. Turn the mixer on and mix for 1 minute.
Add the eggs, egg yolk, and vanilla to the mixer and mix again.
In a separate bowl, mix together the flour, baking powder, and salt.
Slowly add the flour to the stand mixer and mix until well combined.
Add the chopped pecans and mix again.
With a cookie scoop, scoop the dough onto a parchment lined cookie sheet. Leave at least an inch of space between each cookie. Bake for 10 minutes or until the edges are just slightly browned. Cool on a cooling rack.

Notes

The ice cream scoop will make a domed cookie, if you would like a flatter cookie, press the top of the cookies when they are on the cookie sheet to flatten them.
Make sure the brown butter is completely cooled before adding it to the sugar and eggs. Too hot and the cookies will be greasy and cook the eggs.

Nutrition