Brown Butter Pecan Cookies

Brown Butter Pecan Cookies 🧈🌰
Rich, nutty, and perfectly chewy—these are bakery-level good.

Ingredients

• ¾ cup (170 g) unsalted butter

• 1 cup brown sugar (packed)

• ¼ cup granulated sugar

• 1 large egg + 1 egg yolk (room temp)

• 1½ tsp vanilla extract

• 1¾ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 1 cup pecans, chopped and lightly toasted

Instructions

1. Brown the butter
   Melt butter over medium heat. Cook until golden with brown flecks and a nutty aroma. Remove from heat and cool 10–15 minutes.

2. Mix sugars
   Whisk browned butter with brown and granulated sugars until smooth and glossy.

3. Add eggs & vanilla
   Whisk in egg, yolk, and vanilla until fully combined.

4. Add dry ingredients
   Stir in flour, baking soda, and salt just until combined.

5. Fold in pecans

6. Chill dough
   Chill 30–60 minutes for thicker cookies.

7. Bake
   Scoop onto lined baking sheets. Bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers look slightly soft.

8. Cool
   Let rest on the pan 5 minutes, then transfer to a rack.

Tips for next-level cookies

• Sprinkle flaky sea salt on top before baking

• Add ½ tsp cinnamon or nutmeg for warmth

• Toast pecans with a little butter for deeper flavor

• Slightly underbake for extra chewiness

Want a thick bakery-style, crispy, or cookie-bar version next?