BROWNED BUTTER PECAN COOKIES

Browned Butter Pecan Cookies are packed with buttered pecans, nutty browned butter, and caramely brown sugar – with crisp edges and rich, chewy centers. If a pecan praline were to turn itself into a cookie, this is exactly what it would taste like!

THICK AND CHEWY BUTTER PECAN COOKIES

With crisp, caramelized edges and rich, chewy centers, these Butter Pecan Cookies are irresistible! Brown sugar and melted butter make them extra chewy.

Browned Butter Pecan Cookies are packed with buttered pecans, nutty browned butter, and caramely brown sugar – with crisp edges and rich, chewy centers.

INGREDIENTS

FOR THE BUTTER PECANS:

• 1 ½ cups (185g) chopped pecans
• 1 ½ tablespoons (21g) butter

FOR THE BUTTER PECAN COOKIES:

• 1 cup (227g) unsalted butter
• 2 cups plus 2 tablespoons (287g) all-purpose flour ( (dip and sweep method))
• 2 tablespoons (14g) cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup (99g) granulated sugar
• 1 cup (198g) packed dark or light brown sugar
• 2 large eggs (at room temperature)
• 2 teaspoons vanilla

TO DECORATE (OPTIONAL):

• Pecan halves
• Granulated sugar
• Sea salt

INSTRUCTIONS

FOR THE BUTTER PECANS:

1. Sauté the chopped pecans and butter in a skillet over medium heat until fragrant and toasted, about 3-4 minutes. Stir frequently and keep an eye on the small crumbs, they will brown quicker than the bigger pieces. Set aside to cool.

FOR THE BUTTER PECAN COOKIES:

1. Brown the butter: Heat the butter in a light colored skillet over medium-high heat. It will come to a boil. Continue cooking, stirring occasionally, until the solid particles at the bottom turn golden brown. Keep an eye on it carefully towards the end, it can burn quickly. Immediately pour into a large mixing bowl to stop the browning. Let cool slightly, about 10 minutes.
2. Whisk together the flour, cornstarch, baking soda, and salt in a bowl.
3. Whisk sugars into cooled browned butter. Whisk in vanilla and eggs until thoroughly combined.
4. Pour dry ingredients into bowl and stir until no streaks of flour remain.
5. Stir in buttered pecans.
6. Cover with plastic wrap, pressing the plastic down on the surface of the dough. Chill for at least 3 hours and up to 3 days. If you chill longer than 3 hours, let dough sit at room temperature for about 30 minutes so the dough is easier to scoop.

TO BAKE THE COOKIES:

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
2. Roll dough into balls, about 3 tablespoons each (60g) . Place 2 inches apart on baking sheet. For optional decoration see notes.
3. Bake on the middle rack until the edges are set and just beginning to turn golden brown, about 9-12 minutes. The tops of the cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center. They will firm up while cooling.
4. Let rest on baking sheet for 5 minutes, then transfer to a cooling rack.
5. Store in an airtight container for up to 5 days.

NOTES

I prefer to use a metal, non-insulated baking sheet so the cookies brown properly on the bottom.

Cookies can be made smaller. They will take less time to bake.

Optional ideas to decorate the cookies:

• For a pretty sparkly look, roll the balls of dough in granulated sugar before baking.

• For a salty sweet flavor, instead of rolling in sugar, sprinkle the cookies with sea salt after baking.

• Press a pecan half onto the top of the unbaked ball of dough before baking.

Recipe adapted from Alice Medrich.