Can I make Brown Butter Pecan Cookies ahead of time?

Yes. The cookie dough can be prepared ahead and refrigerated for up to two days. You can also portion the dough into balls and freeze them for longer storage. When you are ready to bake, place the frozen dough on a lined baking sheet and add a little extra baking time as needed.

Why are my Brown Butter Pecan Cookies spreading too much?

Excessive spreading is usually caused by butter that is still too warm or dough that has not been chilled sufficiently. Make sure the browned butter has cooled completely before mixing the dough, then chill the finished dough for about 30 minutes. Also check that your flour has been measured accurately.

Can I use walnuts instead of pecans?

Yes. Walnuts make a good substitute if you do not have pecans. They provide a slightly different nutty flavor but still pair well with browned butter, cinnamon, and brown sugar. Toast the walnuts before adding them to the dough for the best flavor and crunch.

Easy Brown Butter Pecan Cookies

Name: Brown Butter Pecan Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 1 h 3 min
Cuisine: American
Ingredients: 2 tablespoons (28 grams) unsalted butter; 1/4 teaspoon ground cinnamon; 1 1/2 cups (175 grams) pecans, roughly chopped; 1 1/2 sticks (170 grams) unsalted butter; 2 1/2 cups (300 grams) all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 1/2 teaspoons kosher salt; 2 teaspoons cornstarch; 1 cup (204 grams) light brown sugar; 1/2 cup (100 grams) white sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract

Description

Soft and chewy brown butter pecan cookies made with toasted butter pecans, nutty browned butter, brown sugar, warm cinnamon, and nutmeg. These rich homemade cookies have crisp edges and tender centers and are easy to make without a mixer.

Ingredients

Scale

2 tablespoons (28 grams) unsalted butter
1/4 teaspoon ground cinnamon
1 1/2 cups (175 grams) pecans, roughly chopped
1 1/2 sticks (170 grams) unsalted butter
2 1/2 cups (300 grams) all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons kosher salt
2 teaspoons cornstarch
1 cup (204 grams) light brown sugar
1/2 cup (100 grams) white sugar
2 large eggs, room temperature
2 teaspoons vanilla extract

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Instructions

In a skillet or small saucepan over medium-low heat, melt 2 tablespoons of unsalted butter. Add the chopped pecans and 1/4 teaspoon cinnamon. Cook for 3-4 minutes, stirring occasionally, until the pecans smell toasted. Remove from the heat and transfer the pecans to a bowl to cool.
Using the same saucepan, melt the remaining 1 1/2 sticks (170 grams) of butter over medium-low heat. Increase the heat to medium once melted and stir continuously as the butter foams. Continue cooking for 2-3 minutes until the milk solids turn light brown and the butter smells nutty and toasted. Pour the browned butter into a medium bowl, scraping in the browned bits, and let it cool completely.
While the butter cools, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, kosher salt, and cornstarch in a large bowl.
Add the light brown sugar and white sugar to the cooled browned butter and whisk until smooth. Add the eggs and vanilla extract, then whisk until well combined.
Fold the dry ingredients into the wet ingredients until just combined. Fold in the toasted butter pecans, mixing only until no dry streaks remain. Avoid overmixing the dough.
Chill the cookie dough for 30 minutes, or up to 2 days. If chilled for longer than 30 minutes, allow the dough to come closer to room temperature before scooping so it is easier to handle.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop approximately 2 tablespoons of dough for each cookie and roll into balls. For optional sparkly cookies, roll the dough balls in white sugar before baking. Arrange them about 2 inches apart on the prepared baking sheets.
Bake for 12-13 minutes. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. For perfectly round cookies, gently shape the warm cookies with a biscuit cutter or large mug.

Notes

Use a kitchen scale and measure ingredients in grams for the most consistent results.
European-style butter can be used for a richer, creamier flavor.
If using fine salt instead of kosher salt, use about half the amount.
For sparkly cookies, roll the cookie dough balls in white sugar immediately before baking.
For extra flavor and texture, add up to 1/2 cup of toffee bits or fudge pieces to the dough.
Store baked cookies in an airtight container at room temperature for up to 1 week.
Freeze unbaked cookie dough balls for up to 2 months. Bake directly from frozen at 350°F (175°C), adding 1-2 minutes to the baking time.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 276 kcal
Sugar: 18 g
Sodium: 254 mg
Fat: 16 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0.4 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 42 mg