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Brown Butter Pecan Cookies
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Indulgent brown butter pecan cookies with rich caramel notes, enhanced by toasted pecans for a flavorful upgrade to classic Pecan Sandies.
Ingredients:
  • 1 1/2 cups chopped pecans
  • 1 cup unsalted butter
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup white sugar
  • 1 egg, at room temperature
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
Instructions:
  • Toast pecans in a large, light-colored skillet over medium heat. Stir constantly until fragrant and golden, around 5 minutes. Transfer toasted pecans to a small bowl and allow to cool.
  • After cleaning the skillet with a paper towel, melt the butter in it over medium-low heat until it turns golden and fragrant, stirring often for 5 to 7 minutes. Transfer the browned butter to a large mixing bowl and let it cool for 20 minutes before using.
  • Preheat the oven to 350°F and prepare two baking sheets with silicone baking mats or parchment paper.
  • Combine brown sugar and white sugar with the cooled browned butter in a mixing bowl, mix until combined. Incorporate egg, egg yolk, and vanilla, mix well. Fold in 1 1/4 cups flour, baking powder, salt, baking soda, and nutmeg until just combined. Gently mix in the remaining 1 1/4 cups flour. Stir in toasted pecans, the dough will be thick.
  • Take 3 tablespoons of dough and shape it into a ball. Repeat for the rest of the dough. Arrange the dough balls 1 1/2 inches apart on baking sheets. Flatten the balls to 1/2-inch thick using a glass.
  • Bake the cookies in the preheated oven until just lightly browned on the bottom, for 12 to 15 minutes. Let them cool on the baking sheets briefly before transferring to a wire rack to cool completely.

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