Brown Butter Pecan Cookies

22 Cookies
1 hr 35 min

Brown Butter Pecan Cookies. I’m all about pecans right. Both of my parents are from the south and pecans were always a big part of the holidays. We had buttered + salted roasted pecans, sugared pecans, pecan pie, Derby pie, just to name a few. I created these cookies as an ode to holidays with a southern flare and added twist of my own. Brown butter. These cookies are slightly crisp on the outside but soft on the inside. The brown butter takes them to the next level (as it always seems to do). I’m normally a crisp cookie gal, but I definitely kept reaching for more!

Recipe details

  • 22  Cookies
  • Prep time: 85 Minutes Cook time: 10 Minutes Total time: 1 hr 35 min
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Ingredients

Brown Butter

  • 1/2 cup butter

Pecans

  • ¾ cup chopped pecans
  • 1 tablespoon unsalted butter

Cookie Dough

  • 1 cup flour
  • ¾ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves

Instructions

Brown Butter

In a small pan over medium heat, cook 1/2 cup butter, swirling constantly, until butter has browned. Remove from heat and let cool.

Toasted Pecans

Preheat oven to 325°F.
Place pecans and 1 tablespoon butter in a baking pan lined with foil. Bake for 5 minutes or until toasted, stirring once. You will be able to smell them.
Set aside to cool. Finely chop pecans and place in a shallow bowl.

Cookie Dough

In a small bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, cream brown sugar and browned butter for 3-5 minutes. Beat in egg and vanilla.
Add flour mixture and stir until flour is just combined. Cover and refrigerate for 1 hour.
Preheat oven to 375°. Line two sheet trays with parchment paper.
Roll dough into balls approximately 1 inch in diameter. Roll in toasted pecans, pressing nuts into dough. Place at least an inch apart sheet trays.
Press pecan half into each cookie. Bake for 10 minutes or until just beginning to brown around the edges.
Let cool on sheet tray for a couple of minutes and then transfer to a cooking rack to cool completely.

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Comments

  • Nanfree Nanfree on Dec 03, 2021
    • Inquiring minds want to know: first, in the ingredients list for the Brown Butter, the second item states, 1 tablespoon plus divided, however, it doesn’t say what is to be divided. Secondly, under Instructions, Item #2 only says “I” and nothing more. Can you please clarify those two issues? I love pecans in anything and brown butter gives such a great flavor. I’d love to try this recipe. Thanks!!

    • Gina Wilkinson Gina Wilkinson on Dec 04, 2021

      Hello, I believe that the 1 Tbsp of butter is divided from the larger amount, which goes directly into the cookies. The 1 Tbsp is used for toasting the pecans in the oven.

      As far as #2 in the directions I was able to see the full recipe. See below.


      Brown Butter Pecan Cookies


      Yields 22 Cookies

      Time spent: Prep time: 85 Minutes

      Cook time: 10 Minutes

      Total time: 1 hr 35 min


      Ingredients:


      BROWN BUTTER: 1/2 cup butter

      1 tablespoon plus divided

      ½ cup packed brown sugar

      1 large egg

      1 teaspoon vanilla extract

      1 cup flour

      ¾ teaspoons baking powder

      ¼ teaspoon salt

      1 cup pecan halves

      PECANS: ¾ cup chopped pecans

      1 tablespoon unsalted butter

      COOKIE DOUGH: 1 cup flour

      ¾ teaspoons baking powder

      ¼ teaspoon salt

      ½ cup packed brown sugar

      1 large egg

      1 teaspoon vanilla extract


      Instructions


      BROWN BUTTER: In a small pan over medium heat, cook 1/2 cup butter, swirling constantly, until butter has browned. Remove from heat and let cool. TOASTED PECANS: Preheat oven to 325°F. Place pecans and 1 tablespoon butter in a baking pan lined with foil. Bake for 5 minutes or until toasted, stirring once. You will be able to smell them. Set aside to cool. Finely chop pecans and place in a shallow bowl. COOKIE DOUGH: In a small bowl, whisk together flour, baking powder and salt. Set aside. In the bowl of an electric mixer, cream brown sugar and browned butter for 3-5 minutes. Beat in egg and vanilla. Add flour mixture and stir until flour is just combined. Cover and refrigerate for 1 hour. Preheat oven to 375°. Line two sheet trays with parchment paper. Roll dough into balls approximately 1 inch in diameter. Roll in toasted pecans, pressing nuts into dough. Place at least an inch apart sheet trays. Press pecan half into each cookie. Bake for 10 minutes or until just beginning to brown around the edges. Let cool on sheet tray for a couple of minutes and then transfer to a cooking rack to cool completely.

  • Nanfree Nanfree on Dec 05, 2021

    Thank you, Gina! That is what I needed. For some reason, my screen didn’t have all that information. I looked for your site, but there was nothing. I can’t wait to try these. Have a great Christmas!

    • Whisked Away Whisked Away on Dec 07, 2021

      Thank you for pointing that out! I have fixed the ingredients and instructions on my page. I appreciate it!

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