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Brown Butter Pecan Cookies

Brown butter pecan cookies have crisp golden edges, soft centers, and toasted pecans in every bite. Browning the butter adds a nutty flavor, while chilling the dough helps the cookies bake up thick and chewy.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling and chilling 1 hour 20 minutes
Total Time 2 hours 15 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup pecans chopped
  • 1 cup unsalted butter 2 sticks
  • 2 tbsp water
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp salt fine

Equipment

  • 2 baking sheets

Method
 

  1. Heat the oven to 350°F and line two baking sheets with parchment paper.
  2. Spread the pecans on one sheet and toast for 6 to 8 minutes, until fragrant; transfer them to a plate to cool.
  3. Melt the butter in a medium saucepan over medium heat, stirring often, for 5 to 8 minutes, until the milk solids are amber and the butter smells nutty.
  4. Remove the pan from the heat and carefully stir in the water; cool the butter until warm, about 20 minutes.
  5. Whisk the brown sugar and granulated sugar into the cooled butter until smooth.
  6. Whisk in the eggs and vanilla until combined.
  7. In a medium bowl, whisk together the flour, baking soda, and salt.
  8. Add the flour mixture to the butter mixture and stir just until no dry streaks remain, then fold in the cooled pecans.
  9. Cover and refrigerate the dough for 1 hour.
  10. Scoop the dough into 24 portions, about 2 tablespoons each, and arrange 12 portions on each prepared baking sheet, leaving about 2 inches between them.
  11. Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft.
  12. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For the best texture, take the cookies out while the centers still look slightly soft. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. A plant-based butter substitute can work for a dairy-free variation, though browning behavior may differ.