Brown Butter Pecan Cookies

These Brown Butter Pecan Cookies combine rich, nutty brown butter with toasted pecans for a bakery-quality cookie that's crisp on the edges and chewy in the center.

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Course: Cookies, Dessert

Cuisine: American, Southern

Prep Time: 15

Cook Time: 12

Chill Time: 30

Total Time: 57

Servings: cookies

Calories: 210kcal

Cost: $6–$8

Equipment

1 Light-colored saucepan Helps monitor butter browning
2 Mixing bowls For wet and dry ingredients
1 Electric mixer Or wooden spoon for a budget-friendly option
1 Cookie scoop Or use a tablespoon
1 Parchment paper Prevents sticking
2 Baking sheets Line with parchment for easy cleanup

Ingredients

1 cup Unsalted butter Browned
1 teaspoon Salt
1 cup Brown sugar Packed
0.5 cup Granulated sugar
1 large Egg
2 teaspoon Vanilla extract
2.25 cups All-purpose flour
1 teaspoon Baking soda
1 cup Pecans Chopped and toasted
1-2 tablespoon Milk Only if dough is too thick

Instructions

Cook butter in a light-colored saucepan over medium heat, stirring constantly until golden brown and fragrant (5–7 mins). Cool for 15 minutes.
Whisk in brown sugar and granulated sugar until fully combined. Add egg and vanilla extract; mix until smooth.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually combine dry ingredients with wet ingredients until just mixed.
Fold in toasted pecans. Add 1–2 tablespoon milk if dough is too thick.
Scoop dough into balls and place 2 inches apart on parchment-lined baking sheets.
Bake at 350°F for 10–12 minutes, until edges are golden and centers are slightly underdone.
Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition