Brown Butter Pecan Cookies

Let me just tell you, these Brown Butter Pecan Cookies are just what you need to make everything right in this world. They are nutty, chewy, tender, and so delicious! If you have not tried butter pecan cookies with browned butter instead, you have been missing out.

Ingredients

• Butter- I like to use salted butter in this recipe. If you don't have salted, no problem, I make adjustments in the recipe.
• Brown and Granulated Sugar- I like to use a blend of both.
• All-purpose flour- Unbleached is the one I use.
• Whole Wheat Pastry flour- I like to use a blend of all-purpose flour and whole wheat flour in all my baked goods. For cookies, my go-to wheat flour is whole wheat pastry flour. It is a lower protein flour that lends itself to a really tender cookie. If you haven't tried it, I recommend it.
• Baking Soda- used for leavening.
• Vanilla- Pure vanilla.
• Eggs- Make sure these are large.
• Pecans- I used pecan pieces, but I guess you could use whole pecans if you prefer.

How To Brown Butter

• The first step in making these cookies is to brown the butter. This isn't hard and doesn't take too much time, but there is a fine line between brown butter and burned butter, so let me show you how.
• Lighter pans are so much easier to brown butter in. If you use a dark pan, you will never be able to see went the butter is golden.
• Add your butter to the pan. Over medium heat, cook the butter until it melts, stirring occasionally. Once it has melted, I like to stir it constantly, but gently.
• The butter will continue to cook and begin to foam. It will start to darken in color to a deep golden brown, then it will smell nutty. Once this happens, it is done!
• Remove from heat immediately and pour into your bowl to cool slightly before making the cookies.

How To Make The Cookies

Now that the butter has cooled slightly, let's make cookies. Add the sugars to the butter and mix them well. This will help to cool the butter also.

Next, add the eggs and vanilla. Mix them to combine. Then add in the flour mixture and mix again to combine. Last up is the pecans. Once they are mixed in the batter is done.

Well, almost done. I like to chill for at least 3-4 hours. I promise you will get much better results if you do. I chilled mine overnight. If you do the same, just leave it at room temp for about an hour to soften it before scooping.

Scoop the cookies onto a baking sheet, giving them a little space to spread out. I used this medium cookie scoop to portion out mine.

I really like to portion my cookies with portion scoops not just because I am slightly anal, but when they are all the same size they bake more consistently and at the same time.

When they are done, remove them from the oven and let them cool slightly or eat them warm. I promise they are really good either way!

Notes

• You can toast the pecans before using them in the cookie dough, but I thought they were good just like they are!
• This dough will hold well in the fridge for at least 7 days! You can also scoop the cookie dough into balls and freeze it. They will hold well in the freezer for at least a month. I like to freeze them in cookie balls, and then store them in a Ziplock bag.
• I like to use salted butter in this recipe, but if you don't have that, add another ¼ teaspoon to the flour mix.

Other Cookie Recipes

• Dark Chocolate and Rye Cookies
• Carrot Cake Cookies
• Strawberry Sugar Cookie Bars
• Whole Wheat Chocolate Cookies
• Dark Chocolate and Dried Cranberry Cookie

• Cookies
• Baked
• Whole Wheat Pastry Flour