Soft and chewy cookies only made better with the addition of browned butter in these Browned Butter Pecan Cookies. Think of everything you love about butter pecan ice cream in this delicious, chewy cookie. You won't be able to eat just one.
What's inside a Butter Pecan Cookie
These Browned Butter Pecan Cookies are butter pecan ice cream's cooler younger sister. If you've never worked with browned butter, this is the perfect excuse to try out this ingredient. It's rich, nutty, almost caramel-like flavor that transforms any recipe.
Adding it to this chewy, thick cookie with crunchy pecans is almost too perfect. It enhances the nutty flavor of the pecan which pairs perfectly with the rich flavors of the browned butter.
If you couldn't tell by now, browned butter is my love language.
Browned Butter Essentials
If you've never worked with browned butter, it could seem a little tricky. But, I promise you, it's easier than you think! Pretty soon, you'll be a certified Browned Butter Specialist.
To start off, you add the butter to a saucepan over medium heat. Then all you do is let the butter melt and begin to brown. This takes about 5-7 minutes. I like to stir every 45 seconds or so. The butter will melt then begin to foam. When the foam happens, I like to stir every 30 seconds.
The foam can block the bottom of the pan, so I like to stir to break up the foam so you can see the butter browning. You want the color to change from butter yellow to a rich deep amber brown. Then remove the butter from the heat and pour into a bowl. I don't like to leave the butter in the pan because the pan is still hot and will keep cooking the butter. So remove the butter from the heat and pour into a bowl. This stops the cooking and allows the butter to cool.
If you want to talk about delicious smells, try making browned butter. Your house will smell like a warm caramel cookie before you've even started baking.
Tips for Making Perfect Cookies
I've made more than a few cookies in my baking life, so I have a few tips and tricks to creating perfect cookies.
- Leave plenty of space between the cookie dough on the baking sheet. I always like to leave about 2-3 inches of space in between. Not only does this help in case your cookies spread, but it allows the heat from the oven to fullly circulate around the cookie. Even heat coverage = even baking times.
- If you're cookies spread too much, take a round cookie cutter (or a bowl, or a cup, or a mug) and place it over the cookie. Then, gently swirl the cookie around. This causes the edges of the cookie to be pushed back into itself, which creates a perfectly round cookie. It also helps the cookie be a little bit thicker, which who doesn't love a thick and chewy cookie!?!
- You want to pull the cookies out of the oven about 2-3 minutes before they're done. Because the pan will still be hot, the cookies will continue to cook even after you pull them out. This helps them have a crispy edge, but still gooey center.
Other Cookie Recipes to Love
If you love these Browned Butter Pecan Cookies, go check out these cookie recipes!
Chocolate Chip Brownie Cookies - A soft and chewy chocolate chip cookie is only more delicious with little chunks of brownie in these Chocolate Chip Brownie Cookies. They’re soft, chewy, and loaded with delicious chunks of brownie pieces. It’s a double chocolate cookie in the best possible way!
Almond Croissant Cookies - Everything you love about almond croissants wrapped into these delicious Almond Croissant Cookies! No need to worry about making homemade croissants in this recipe! A delicious almond cookie in less than 30 minutes!
Minty Chocolate Marshmallow Cookies - Mint, chocolate, marshmallow, oh my! These Minty Chocolate Marshmallow Cookies might sound a little crazy, but they are absolutely addicting! The mint and chocolate pair perfectly together with the gooey swirls of marshmallow.
Ingredient List:
- Butter
- Sugar
- Brown Sugar
- Egg
- Vanilla Extract
- Flour
- Baking Powder
- Pecans
Can you smell the browned butter yet!?! How can we make that flavor into a candle scent because that's what I truly need in my life.
A browned butter candle and these Browned Butter Pecan Cookies.
Cheers!
-Holly Michelle
Browned Butter Pecan Cookies
Equipment
- Sheet Pan
- 2 oz Cookie Scoop
- Parchment Paper
Ingredients
- 10 tablespoons Butter
- ½ cup Sugar
- ½ cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 ¾ cups Flour
- ½ teaspoon Baking Powder
- ½ cup Pecans chopped
Instructions
- Add butter to a saucepan over medium heat. Let the butter melt stirring occasionally, about 5 minutes.10 tablespoons Butter
- Then the butter will begin to foam, stir every 30 seconds. Make sure to break up the foam so you can see the butter changing colors. When the butter is a deep rich amber color, remove from heat and pour into a bowl. Let cool for about 5-7 minutes.
- In a large bowl, mix together butter, sugar, and brown sugar. Mix until everything is smooth and creamy.½ cup Brown Sugar packed, ½ cup Sugar
- Add in one egg, and vanilla extract. Mix together.1 Egg, 1 teaspoon Vanilla Extract
- Then, add in flour and baking powder. On a low speed, mix all the dry ingredients to the dough.1 ¾ cups Flour, ½ teaspoon Baking Powder
- Chop pecans into small pieces, then add to the dough and stir together with a spatula, making sure to scrape the bottom of the bowl to get everything mixed together.½ cup Pecans
- Let dough chill for 30 minutes.
- Preheat oven to 350 degrees.
- Use a medium cookie scoop to scoop out the cookie dough and place on a parchment-lined baking sheet.
- Bake for about 12-14 minutes, the centers will still be slightly gooey.
- Let cool slightly, and enjoy!
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