2CupAll Purpose Flourcan replace with Almond Flour for GF Version
½teaspoonBaking Powder
½cupChopped Pecansmore to stuff on the top of the cookies
2tablespoonWhole Milkcan replace with Almond Milk
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INSTRUCTIONS
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.
Video
Notes
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 and freeze them. When you're going to bake them, just bake for 2-3 more minutes. You do not have to thaw the cookie dough balls 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, top with more Pecan, and bake.
Storage instructions
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.
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 1:1You can add chocolate chips if you wish to.You can toast the Pecans and then add themYou 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.Or, add some Cornstarch and mix with the cookie dough. Make 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.
Nutrition
Nutrition Facts
Brown Butter Pecan Cookies
Amount Per Serving
Calories 374Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Trans Fat 0.4g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 25mg8%
Sodium 147mg6%
Potassium 87mg2%
Carbohydrates 62g21%
Fiber 1g4%
Sugar 42g47%
Protein 3g6%
Vitamin A 292IU6%
Vitamin C 0.1mg0%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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