Brown Butter Pecan Cookies are one of the easiest ever Holiday cookies. These are made with nutty Brown Butter and Chopped Pecans. These cookies are chewy, buttery, and nutty. The Brown Butter, as well as the Pecan Nuts, adds to the nutty flavor of these Butter Pecan Cookies.
Brown Butter Pecan Cookies
Hey friends! With the holiday season approaching it's the best time to think about some buttery cookies and forget about the waistline. 🙂 Have you tried my Brown Butter Pumpkin Snickerdoodles or my Double Chocolate Nutella Cookies or my Twix Cookies or my Mint Chocolate Chip Cookies or my Red Velvet Chocolate Chips Cookies?
This is truly, the best time of the year! Baking sugar cookies at home, sharing it with everyone, and of course, how quickly they are over! These Brown Butter Pecan Cookies barely last a day in my home. 🙂 These are so delicious. My husband is especially fond of these and before I know, an entire batch of cookies is over!
And these are so much fun to bake as well. I mean, it hardly takes about 30 minutes to make this recipe from scratch. Also, I love the simplicity of this recipe. You can make this with ingredients that are omnipresent in our pantry.
The Brown Butter is what makes my Butter Pecan Cookies stand out! I just love the nutty taste of Brown Butter and how it deliciously flavors my cookies. Just the best taste ever!!!
I also sometimes use Bourbon in this recipe, especially around the holidays and it just makes these cookies so delicious. Only 2 tablespoon of Bourbon is enough to make 36 cookies flavor deliciously.
If you're not a fan of Brown Butter, you can use regular Unsalted Melted Butter. But seriously, you should try this with Brown Butter, at least once. Brown Butter just transforms the taste of these Cookies completely.
Also, these cookies are not as brittle as shortbread cookies. In fact, these are thick, fudgy, and chewy. The trick I use to make my cookies extra buttery and fudgy is to freeze the dough for just 10 minutes.
And I don't even wrap the cookie dough with foil or plastic wrap before freezing them. I just keep the dough in a bowl and pop it in the freezer. (Although, If you're making a big batch of cookies, I would advise you to wrap the cookie dough tightly with a plastic food wrap and then freeze it)
You can also, keep the cookie dough in the refrigerator for about 20 minutes and then use it.
Guys, you won't believe this. The true magic happens in those 10 minutes. The Butter and the Brown Sugar flavors enhance during these 10 minutes.
Also, these cookies rise up while they get baked. And, as a result, these cookies get crunchy on the edges and are fudgy and chewy on the inside.
Also, these cookies are very soft when they are fresh from the oven. If you like soft cookies, you can enjoy warm, fresh from the oven cookies.
However, if you are not a fan of soft cookies, just allow the cookies to stay in the hot oven for 10 more minutes after they get done, and allow them to cool down for just about 5 minutes to room temperature, and then enjoy them. These get perfectly crunchy and taste super delicious.
Ingredients I have used to make these Brown Butter Pecan Cookies
- 1/2 cup Unsalted melted Butter
- 1 Cup Brown Sugar
- 1/2 teaspoon Vanilla Extract
- 1 cup Granulated Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cinnamon
- 2 cup AP Flour
- 1/2 teaspoon Baking Powder
- 1/2 cup Chopped Pecan
- 2 tablespoon Whole Milk
Can I Make this ahead of time?
Of course, you can make the cookie dough, wrap it up using plastic food wrap and store it in the freezer for up to 3 months. You can even make cookie dough balls, keep them in the baking dish, wrap it up tightly using a plastic food wrap, and then freeze them. When you're going to bake them, just bake for 2-3 more minutes than the mentioned time. You do not even have to thaw the cookie dough balls or the cookie dough before baking them.
You can even refrigerate the cookie dough. I always do this for the holidays. You can keep the cookie dough covered and in the refrigerator for 3 days and then when you're going to bake it, bring it to room temperature, and then, just make the cookie dough balls, flatten it out with your front Palm, top with more chopped Pecan, and Bake.
You can store these Brown Butter Pecan Cookies in the freezer for up to 3 months.
You can also, keep them covered in an airtight container on the counter at room temperature, and they shall stay fresh for up to 1 week. Although, it never lasts that long in my home 🙂
Other alterations to the recipe
To make Vegan Version, use Almond Butter or Vegan Butter and Almond Milk or Vegan Soy Milk.
To make Gluten-free cookies, use Almond flour. The ratio is 1:1
You can add chocolate chips if you wish to. Add them while you're adding the Chopped Pecans.
You can toast the Pecans and then add them to your cookie dough.
You can add some Bourbon as well. 1 teaspoon of Bourbon is required for 10 cookies.
Few Important Tips
- If your Cookies are spreading, then you must have added more than the mentioned amount of butter or milk. To keep the cookies from spreading, wrap the cookie dough tightly using a plastic food wrap and freeze for 20 minutes. Then use it. Or, add some Cornstarch and mix with the cookie dough. Mix the flour to the dough with your hand to keep a track of the consistency. It should be non-sticky and soft to touch.
- Do not overbake the cookies. These cookies will be soft when they come out of the oven. That doesn't mean that you need to bake these cookies for some more time. All you got to do is allow the cookies to sit in the hot oven for 10 minutes, and after 10 minutes, get them out and cool them to room temperature, while they are still sitting in the same baking dish in which they got baked. The heat from the hot baking dish will make the cookies crunchy. Also, when cookies come in contact with air, they automatically get crunchy.
I hope you liked this recipe and shall make it. If you have any other doubts or queries, feel free to comment below and I'll be so happy to be of your help. If you happen to make this recipe, rate this recipe and comment below. Also, tag me with #recipemagik on Instagram.
Brown Butter Pecan Cookies
- ½ cup Unsalted Butter 110gm or 1 stick (replace with vegan butter for vegan version)
- 1 cup Brown Sugar
- ½ teaspoon Vanilla Extract
- 1 cup Granulated Sugar
- ½ teaspoon Salt
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Cinnamon
- 2 Cup All Purpose Flour can replace with Almond Flour for GF Version
- ½ teaspoon Baking Powder
- ½ cup Chopped Pecans more to stuff on the top of the cookies
- 2 tablespoon Whole Milk can replace with Almond Milk
- Melt the Butter in a Pan over medium-low heat. As the Butter starts to melt, stir constantly so that nothing sticks to the bottom of the Pan. First, the Butter will bubble, and then it will turn frothy. After some time, it will stop bubbling. Stir again at this point and your Brown Butter will be ready. It's preferable to do this step of Browning the Butter in a Light colored Pan, so that you can see the butter changing color, right on time. Or else, the Butter might get burnt. (see the video below for a visual)Once the Butter is brown, quickly take it off the heat and pour into a large mixing bowl. It will sizzle and that's fine.
- In the same bowl of Brown Butter, add the Brown Sugar, Vanilla Extract, Granulated Sugar, Salt, Ground Cinnamon, and Ground Nutmeg. Whisk all of the wet ingredients until combined. You do not have to cream this wet mixture using a stand mixer or a handheld mixer. Just whisking it for about 2-3 minutes will be fine. (see the video below for a visual)
- Add the Flour, Baking Powder, and the Chopped Pecans into the batter. Mix everything well. Now to bring everything together, add 2 tablespoon of Whole Milk. You can also add Almond Milk or Vegan Soy Milk for a vegan version. Mix this in with the rest of the ingredients and make a thick cookie dough. (see the video below for a visual)
- Refrigerate the dough for 20 minutes or freeze it for 10 minutes. After that, get it out, and make small cookie dough balls. (If you're making a big batch of cookies and you have a lot of cookie dough, wrap it up tightly using a Plastic food wrap and then freeze it or Refrigerate it covered with any dish).Flatten it out with the front of your Palms and place it on your baking dish. Top the cookies with some more chopped Pecan nuts. Press gently, so that they stick to the cookie top. (see the video below for a visual)
- Bake the Cookies for 11-12 minutes at 350F. After the cookies get done, allow them to rest in the hot oven for 10 more minutes, and then when you get them out, serve them warm, if you want warm & soft cookies, or cool it down to room temperature if you want chewy and crunchy cookies. Cooling down the cookies will harden it and get them crispy. Serve it.