These pecan cookies are made with brown butter; A delicious recipe for Brown Butter Pecan Cookies, perfect for dunking in milk.
Gosh, I love brown butter. It’s a close second to chocolate on the list of tastiest things God ever put on this Earth.
The mere existence of brown butter in my life is proof that God is good. Very, very good.
In fact, the brown butter and pecan combination was amazing enough all by itself that I didn’t even add chocolate chips to this cookie, which is it’s own kind of miracle, frankly. Because basically everything is better with chocolate chips.
Cookies? Check.
Cakes? Check.
Peanut butter sandwiches? CHECK.
{Don’t believe me? Stay tuned. Because that’s coming.}
There’s something about pecans that reminds me of my grandfather. This man lived 5 minutes away practically my whole life, was the hardest working person I know, always warm and fun to be around, the kind of guy who can handle anything.
And this man loovvves butter pecan. We always had butter pecan ice cream at birthday parties, because Grandpa loved it so much.
And Grandma always had pecan sandies in the house. We knew they were for Grandpa, but she fed them to us kids.
If you’ve never browned butter before, the process is pretty simple. If you’re happier having a tutorial behind you, I suggest checking out this post by Country Cleaver, called How to Brown Butter. That should give you the confidence boost you need to get this done.
Once you smell the brown butter and the toasted pecans, try not to swan dive into the mixing bowl.
But do taste the dough before you make the all-important chocolate chip decision. Either way you decide, I’ll understand!
 Brown ButterBreakfast Puffs |
 PecanSandies |
 Brown SugarCookies |
- ½ cup butter
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- ½ tsp. salt
- 1 tsp. baking soda
- 2 tsp. baking powder
- 2 cups flour
- 1 cup pecan chips, toasted
- In a small saucepan, brown butter. Let cool for a few minutes before pouring into mixing bowl.
- Add sugars to butter and cream. Add eggs, mix for 2-3 minutes, until smooth and creamy.
- Add salt, soda, and baking powder, mix well.
- Add flour, mix just until incorporated.
- Add toasted nuts, mix just until incorporated.
- Place spoonfuls on a baking sheet, and bake at 350 degrees for 8-10 minutes.
If you enjoy this recipe, you might also enjoy:
Butter Pecan Crunch Clusters from Parsley, Sage, & Sweet
Butter Pecan Bars from My Baking Addiction, via Bluebonnets & Brownies
Butter Pecan Cake Kettle Corn from Crazy for Crust
butter pecan
pecan cookies
I browned butter for the first time last month and I’m obsessed. I need to start browning butter for everything. Say whaaaaat on the peanut butter sandwich?! I’m waiting with baited breath for your post on it! I’m kind of shocked that there’s no chocolate in these glorious looking cookies. Since I always think I know better, I’m going to throw a few cups in there even though you say these cookies don’t need it 😉
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Just pulled a batch out of the oven; they have been eaten..nay devoured. I added a bit of vanilla, but I’m pretty sure they would be amazing without it, or even with a splash of almond extract.
I just put the first cookie sheet in the oven. The house already smells good from the browned butter and the roasted pecans. I know your not supposed to eat the raw cookie dough but I did and it is delicious. Looking forward to having one warm from the oven.