The Best Brown Butter Pecan Cookies

with Toasted Pecans and Brown Sugar

reader review

These cookies have the perfect sandy texture and toasted pecan flavor. Highly recommend! Reader Brandy


>7 oz butter >1 Tbsp dried milk powder (optional) >2 oz sugar >1 oz brown sugar >1/2 tsp kosher salt >9 oz AP flour >4 oz pecans >1/4 tsp baking soda

You'll brown the majority of the butter and then cool it until it's solid. Add a bit more whole butter, because you need that water in the butter to make sure the dough holds together.

Put the solid brown butter in your mixing bowl along with sugar, brown sugar, salt and a nice splash of vanilla. Mix until creamy

Whisk the dry ingredients together. In this case, the baking soda isn't there for leavening as much as it is to make sure the cookies set up and get crunchy. Add the finely chopped pecans.

The dough will be very crumbly. Scrape it out onto plastic wrap and then press it together into one mass. Chill it for an hour or two to make it easier to work with.

You can either form it into small balls, roll them in sugar, and then press them flat, or form the dough into a log to make slice and bake cookies.

Bake at 350F (325F convection) for about 15 minutes, until they are just starting to turn golden around the edges and on the bottom. Cool them completely on the cookie sheets.

Find the full recipe along with video clips, tips, and variations by clicking below. See the next slide for more delicious cookie recipes. Thank you for your interest!

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