Brown Butter Pecan Cookies
One of the most classic flavor combinations of all time is butter pecan. The richness of the butter combined with the nutty and sweet flavor of the pecans creates a perfect harmony that shines even brighter when you brown the butter. The warm nutty flavor developed from browning the butter is the perfect compliment to the pecans and will give you everything you’re looking for in a dessert. Enjoy these perfectly nutty and chewy cookies anytime you need a sweet and satisfying treat!
How long do brown butter pecan cookies last? These cookies will last for about 5 days if stored in an air-tight container or a zipper bag. This is the best way to store the cookies to avoid them going stale, which is usually the reason why they will go bad early.
How long does it take to bake brown butter pecan cookies? Brown butter pecan cookies are a very quick-baking dessert. They will be fully baked within 10-13 minutes at 350 degrees Fahrenheit.
How to tell when brown butter pecan cookies are done baking? These cookies are finished baking when the surface of the cookies has spread and crinkled slightly and the edges are lightly browned. You want to be very careful not to over-bake these cookies to avoid them drying out and becoming crunchy. If these cookies are properly baked they’ll be light and chewy.
Can I freeze brown butter pecan cookie dough? Yes, you can absolutely freeze brown butter pecan cookie dough. For best results, pre-roll the dough into balls and freeze them in an air-tight freezer-safe zipper bag. When the time comes to bake the cookies, you can bake them according to the instructions within this recipe, just add a few extra minutes for the cookies to bake in the oven.
Why are my brown butter pecan cookies flat? Often when cookies (or any baked goods, for that matter) turn out flat it’s a problem with baking powder. Baking powder is the main ingredient used in this recipe to make the brown butter pecan cookies rise and become nicely delicate and fluffy. If your cookies turn out overly dense, you should check to make sure that your baking powder isn’t old or expired. The best way to test baking powder’s freshness is by adding a few teaspoons of it to very hot water and looking for the mixture to fizz and bubble up. If it doesn’t fizz at all you should replace your baking powder with a fresher version.
Why are my brown butter pecan cookies dry? Typically, cookies become dry when there either isn’t enough fat in the recipe to moisturize all of the ingredients or the ingredients haven’t been thoroughly mixed together. If the dough isn’t sufficiently mixed, the moisture won’t spread evenly throughout the dough and some of the dry ingredients can cause cracking and dryness.
How to make brown butter pecan cookies:
Brown Butter Pecan Cookies
Ingredients
- 1 stick of unsalted butter (12 tablespoons)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 ½ cup pecans, roughly chopped
Instructions
- Make the brown butter and set aside to cool for about 10 minutes.
- Add the brown butter, light brown sugar, granulated sugar, eggs, and vanilla extract to a large mixing bowl and beat with a mixer until smooth and airy, about 3 minutes.
- In a separate, small bowl add the flour, salt, baking soda, and baking powder and whisk them together until they’re evenly distributed.
- Gradually add the dry ingredients to the large bowl of wet ingredients, mixing well between each addition until the batter is fully incorporated.
- Refrigerate the dough for 30 minutes or up to 48 hours.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- Roll the dough into 20 balls and gently flatten them when placing them onto the cookie sheet. Each ball should be about 3 tablespoons of dough.
- Bake the cookies for 10-13 minutes, until you start to see light browning on the edges of the cookies. Don’t over-bake the cookies or else they will become hard instead of delicate and chewy.
- Let the cookies cool and enjoy!
