Brown Butter Pecan Cookies (Edit recipe)

These brown butter pecan cookies have soft centers, slightly crispy edges and a nutty flavor from the brown butter. There’s no doubt that these will be a hit with your family!

30 minutes

11 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	270
Fat:	19 g
Carbohydrates:	22 g
Protein:	8 g
Cholesterol:	30 g
Sodium:	153 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.

by Christina

View original recipe

Serves: 24

Ingredients

1.5 cups Unsalted Butter, browned (3 sticks)
3 cups All Purpose Flour
1 Tbsp Cornstarch
2.5 tsp Baking Soda
.25 tsp Salt
.667 cup Brown Sugar, light or dark, packed
.333 cup Granulated White Sugar
2 Eggs, large, room temperature
1.5 tsp Vanilla Extract
2 cups Pecans

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prior to starting the cookies, allow the brown butter to cool and come to room temperature. I have an entire post dedicated to teaching you how to brown butter.
In a medium bowl, combine the flour, cornstarch, baking soda, and salt. Set aside. In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy— about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients into the wet ingredients in about 1/4 cup increments (for less mess) until just combined. The cookie dough will be thick and sticky.
With the mixture on low, beat in the chopped pecans. Cover the cookie dough and chill for 30 minutes or up to 3 days.
If the cookie dough was chilled longer than an hour, allow it to sit at room temperature for 10-11 minutes prior to baking. Preheat oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.
Gently roll balls of dough, 2 Tablespoons of dough each, into balls without compacting them. I find that using a cookie scoop works best— here's the one I own and LOVE. Bake for 11 minutes, until golden brown around the edges. The cookies will look soft.Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Cookies stay fresh covered at room temperature for up to 1 week.

Notes

Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked and cooled cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and then bring to room temperature. The unbaked cookie dough balls (without being rolled in sugar) will freezer for up to 3 months. Let them sit at room temperature for 30 minutes, pre-heat the oven, then roll in granulated sugar. Brown Sugar: It's best to use dark brown sugar for the intense molasses flavor in this recipe, but light brown sugar works too. Butter: For this recipe, we are using brown butter. I have an entire post here dedicated to browning butter.