Brown Butter Pecan Cookies
My Brown Butter Pecan Cookies are the embodiment of warmth, flavor, and pure satisfaction. With a secret twist of browned butter and a generous sprinkle of toasted pecans, these cookies offer a symphony of taste and texture in every bite!
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Are you ready to embark on a delectable journey through the world of homemade cookies? Look no further! Chyna B's Sweets brings you a sensational recipe for Brown Butter Pecan Cookies that will leave your taste buds dancing with delight.
In this blog post, I'll walk you through every step, from browning the butter to achieving the perfect balance of crunch and chew in these mouthwatering cookies.
More Brown Butter & Pecan sweets you’ll enjoy:
3 Reasons Why You'll Love This Recipe:
A Nutty Twist: Browned butter adds a rich, nutty depth to these cookies, while toasted pecans provide a delightful crunch in every mouthful.
Perfect Texture: The art of achieving crispy edges and soft, chewy centers is perfected in this recipe, making each bite a delight.
Endless Creativity: Feel free to experiment with add-ins like chocolate chips or spices to make these cookies your own. The possibilities are endless!
Let's Break Down the Ingredients:
Unsalted Butter: The butter serves as the base fat for the cookies. When browned, it adds a rich, nutty flavor and a unique depth to the cookies.
Chopped Pecans: Pecans provide a delightful crunch, a nutty flavor, and a touch of bitterness that complements the sweetness of the cookies. Toasting them intensifies their flavor. Read more on How to Toast Pecans here!
Light Brown Sugar: Brown sugar not only sweetens the cookies but also adds moisture, a subtle caramel note, and a chewy texture to the finished product.
Granulated Sugar: Granulated sugar provides sweetness and helps the cookies spread and develop a golden-brown exterior.
Eggs: Eggs act as a binding agent, holding the cookie dough together. They also add moisture and contribute to the structure of the cookies.
Pure Vanilla Extract: Vanilla extract enhances the flavor of the cookies, giving them a pleasant aroma and a hint of sweetness.
All-Purpose Flour: Flour is the primary dry ingredient and gives structure to the cookies. Sifting it ensures even distribution and prevents lumps.
Baking Soda: Baking soda helps the cookies rise, giving them a slight lift and a softer texture.
Salt: Salt enhances the flavor of the cookies by balancing the sweetness. It also helps to strengthen the dough and improve texture.
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Before diving into the delicious details, here's what you'll need to create these scrumptious cookies:
Equipment Needed:
How to Make Brown Butter Pecan Cookies
Instructions:
Start by browning the butter: In a saucepan, melt 2 sticks of unsalted butter over medium-low heat. Stir continuously until it turns golden-brown and smells nutty. Remove from heat and let it cool completely. Checkout my blog on How to Brown Butter Like a Pro!
Toast the pecans: Preheat your oven to 300°F. Line a baking sheet with parchment paper. Spread 1 ½ cups of chopped pecans in a single layer and toast for 8-10 minutes, stirring halfway.
In a large mixing bowl, combine the cooled brown butter (including the delicious brown bits), 1 cup light brown sugar, and 1/2 cup granulated sugar. Whisk until well mixed.
Add the 2 large eggs and 1 teaspoon pure vanilla extract. Whisk until smooth (about 1 minute).
Sift in 2 ¼ cups of all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Use a silicone spatula to fold the dough until just combined.
Fold in the toasted pecans and chill the dough for at least 30 minutes. The longer you chill, the deeper the flavor.
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Preheat your oven to 350°F and line two baking sheets with parchment paper. Use a cookie scoop to drop portions of dough onto the prepared sheets, leaving 2 inches of space between each cookie.
Bake for 10-12 minutes or until the edges are golden, but the center is still soft.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Yield:
This recipe makes approximately 24-30 scrumptious cookies.
How to Store:
Proper storage is essential to keep your Brown Butter Pecan Cookies fresh and flavorful.
After baking, allow the cookies to cool completely, and then store them in an airtight container or plastic zipper bag.
Placing a piece of bread in the container with the cookies can help maintain their softness.
These cookies can be stored at room temperature for up to one week, but I doubt they'll last that long!
Substitutions & Variations:
Feel free to get creative with your Brown Butter Pecan Cookies. While the original recipe is already a hit, you can experiment with these variations:
Chocolate Chips: Add a cup of chocolate chips to your dough for a delightful chocolatey twist.
Spices: Enhance the flavor profile with a pinch of cinnamon or nutmeg.
Different Nuts: If you're not a fan of pecans, try toasted walnuts or almonds for a unique flavor.
FAQs:
Q: Can I use salted butter instead of unsalted?
A: You can, but using unsalted butter allows you to control the salt content more precisely. If using salted butter, reduce the additional salt in the recipe.
Q: Why should I brown the butter?
A: Browning the butter adds a rich, nutty flavor to the cookies, taking them to a whole new level of deliciousness.
Q: Can I freeze the cookie dough?
A: Absolutely! Shape the dough into balls, freeze them on a baking sheet, and then transfer to a freezer bag. You can bake them straight from the freezer when you're craving fresh cookies.
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Tips & Tricks:
Patience is key when browning the butter. Keep a close eye on it and stir continuously until it turns a beautiful golden-brown color. How to Brown Butter Like a Pro
Toasting the pecans enhances their flavor. Don't skip this step! How to Toast Pecans
Chilling the dough helps prevent excessive spreading during baking, resulting in thicker, chewier cookies.
For uniform cookies, use a cookie scoop to portion the dough onto the baking sheets.
These Brown Butter Pecan Cookies are a true masterpiece of flavor and texture. I encourage you to try this recipe and savor the irresistible combination of browned butter, toasted pecans, and soft centers.
But that's not all - I want to hear from you! Share your experience in the comments below. Did you make any exciting variations? I'd love to know. Don't forget to subscribe to my newsletter for the latest recipes and updates. And if you found this recipe as delightful as I promised, share it with your friends on social media.
Happy Baking, Xoxo Chyna B!🍪❤️
Follow me on Facebook, Instagram, and Pinterest for more mouthwatering recipes and creative inspiration.
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Watch the Recipe Video!
Brown Butter Pecan Cookies
Ingredients
Instructions
- Start by browning the butter. In a heavy-bottom saucepan, melt the butter over medium-low heat. Stir continuously until it turns a golden-brown color and releases a nutty aroma. Immediately remove from heat and let it cool in a heatproof bowl to stop the cooking process.
- Next toast the pecans. Preheat your oven to 300 °F (149 °C). Line your baking sheet with parchment paper or non-stick aluminum foil. Lay your pecans in a single layer on the baking sheet. Pop your pecans into the preheated oven and set your timer for 8-10 minutes, stirring halfway through.
- In a large mixing bowl, combine the brown butter (with the brown bits), light brown sugar, and granulated sugar. Whisk until well combined.
- Add the eggs and vanilla extract, whisk until smooth, (about 1 minute).
- Sift the flour, baking soda, and salt into the wet ingredients. Use a silicone spatula to fold the dough until just combined. Fold in the toasted pecans. Chill the dough for at least 30 minutes.
- Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper. Using a cookie scoop, drop portions of the cookie dough onto the prepared baking sheets. Be sure to leave at least 2 inches of space between each cookie.
- Bake for 10-12 minutes or until the edges are golden but the center is still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- The Brown Butter MUST BE cooled before adding.
- Do NOT skip toasting the pecans of chilling the dough for at least 30 minutes.
- Read the entire blog post for more in-depth instructions on creating this recipe.
Nutrition Facts
Calories
171.91Fat
10.48 gSat. Fat
4.34 gCarbs
18.46 gFiber
0.77 gNet carbs
17.68 gSugar
10.72 gProtein
1.96 gSodium
67.58 mgCholesterol
28.67 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
Hey Sweeties, don't forget to check out Chyna B's Sweets for more scrumptious recipes, engaging content, and amazing treats that will have your taste buds dancing! Subscribe to the newsletter and follow-on social media for all the latest updates.
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