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Brown Butter Pecan Cookies

These brown butter pecan cookies have soft centers, slightly crispy edges and a nutty flavor from the brown butter. There's no doubt that these will be a hit with your family!
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4.9 from 13 reviews

Taking classic butter pecan cookies up a notch with these brown butter pecan cookies. With soft centers, slightly crispy edges, a hint of vanilla and a nutty flavor from the brown butter, there's no doubt that these will be the star of the dessert table no matter the occasion!

Ingredients

Units
  • 1 and 1/2 cups unsalted butter (3 sticks), browned
  • 3 cups all-purpose flour
  • 1 Tablespoon corn starch
  • 2 and 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2/3 cup light or dark brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 2 cups chopped pecans

Instructions

  1. Prior to starting the cookies, allow the brown butter to cool and come to room temperature. I have an entire post dedicated to teaching you how to brown butter.
  2. In a medium bowl, combine the flour, cornstarch, baking soda, and salt. Set aside. In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy— about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
  3. Add the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients into the wet ingredients in about 1/4 cup increments (for less mess) until just combined. The cookie dough will be thick and sticky.
  4. With the mixture on low, beat in the chopped pecans. Cover the cookie dough and chill for 30 minutes or up to 3 days.
  5. If the cookie dough was chilled longer than an hour, allow it to sit at room temperature for 10-11 minutes prior to baking. Preheat oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.
  6. Gently roll balls of dough, 2 Tablespoons of dough each, into balls without compacting them. I find that using a cookie scoop works best— here's the one I own and LOVE. Bake for 11 minutes, until golden brown around the edges. The cookies will look soft.Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling.
  7. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. You can also refrigerate pre-rolled cookie cough balls for up to 3 days.
  2. Freezing Instructions: Baked and cooled cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and then bring to room temperature. The unbaked cookie dough balls can be frozen for up to 3 months. Thaw overnight in the refrigerator or bake frozen cookie dough balls for 1 additional minute.
  3. Brown Sugar: It's best to use dark brown sugar for the intense molasses flavor in this recipe, but light brown sugar works too.
  4. Butter: For this recipe, we are using brown butter. I have an entire post here dedicated to browning butter if you've never done it before.

Find it online: https://runlifteatrepeat.com/brown-butter-pecan-cookies/