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Southern Dishes

Brown Butter Pecan Cookies Irresistible Flavor Treat

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Here are the key ingredients for making Brown Butter Pecan Cookies. Each one plays a vital role in creating their delicious taste and texture. - 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup pecans, chopped - 1/2 cup chocolate chips (optional) Using unsalted butter is important. It lets you control the salt in your cookies. Brown sugar gives these cookies a rich, caramel taste. Granulated sugar adds sweetness and helps with the cookie's crisp edges. The egg binds everything together and adds moisture. Vanilla extract adds warmth and depth. All-purpose flour is the base of the dough. Baking soda helps the cookies rise, while salt brings out the flavors. Chopped pecans add a lovely crunch and nutty flavor, while chocolate chips can add a sweet touch if you choose to include them. Gather these ingredients before you start. This will make the process smooth and fun! To start, place your butter in a medium saucepan over medium heat. Stir it gently as it melts. Soon, you will see it foam a bit. Keep cooking, stirring all the time. After about 5 to 7 minutes, the butter will turn a lovely golden brown. Look for a nutty scent and small brown bits at the bottom. This is the moment to take it off the heat. Let it cool slightly before using. In a large bowl, combine the browned butter with brown sugar and granulated sugar. Use a sturdy spatula or whisk to mix until it is well blended. The mixture should feel smooth and creamy. This step is key for rich flavor in your cookies. Now, it’s time to add the wet ingredients. Beat in one large egg and a teaspoon of vanilla extract. Stir until the mixture is smooth and well combined. The egg adds moisture and helps bind everything together. In a separate bowl, whisk together the flour, baking soda, and salt. Mixing dry ingredients separately helps ensure even distribution of the baking soda and salt. Once mixed, slowly add this to your wet mixture. Stir gently until just combined. Do not overmix; a few lumps are fine. Next, take your chopped pecans and optional chocolate chips. Gently fold them into the dough using a spatula. Be careful not to smash the nuts or chips. The folding technique helps keep the mixture light and airy. Cover your dough with plastic wrap and place it in the fridge. Chilling the dough for at least 30 minutes is important. This helps the cookies hold their shape while baking. It also enhances the flavors. While the dough chills, preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly. A hot oven is key to getting those perfect edges. Once chilled, line a baking sheet with parchment paper. Scoop tablespoons of dough and place them about 2 inches apart on the sheet. This spacing allows the cookies to spread without sticking together. Slide your baking sheet into the preheated oven. Bake for 10 to 12 minutes. Look for the edges to turn lightly golden brown. The centers may look a bit soft, but they will firm up as they cool. After baking, let the cookies cool on the baking sheet for about 5 minutes. This step helps them set. Then, transfer them to a wire rack to cool completely. Enjoy your warm, delicious cookies! To make brown butter, watch it closely. Heat it over medium heat and stir often. This helps avoid burnt butter. Look for a golden color and a nutty scent. Once you notice these signs, remove it from the heat. To boost the flavor, use high-quality unsalted butter. This adds richness. You can also add a pinch of salt for balance. Try mixing in spices like cinnamon for a warm, cozy touch. Do you want soft cookies? Chill the dough longer before baking. This helps them stay thick. For crisp cookies, bake them a bit longer. Keep an eye on color; golden edges mean they’re done. For soft and chewy cookies, take them out when they look slightly underbaked. They will firm up as they cool. Measuring ingredients correctly is key. Use a kitchen scale for precision. For flour, spoon it into the measuring cup, then level it off. This prevents packing too much flour. Incorrect amounts can change cookie texture. Too much flour makes them dry. Too little leads to flat cookies. Always double-check your measurements for the best results. {{image_2}} You can still enjoy these cookies without pecans. Try using sunflower seeds or pumpkin seeds instead. Both add a nice crunch and flavor. If you want a different texture, chop up some dried fruit like cranberries or apricots. This not only gives a chewy bite but also adds a natural sweetness. Just remember to adjust baking time if you add more moisture with these fruits. If you love chocolate, think about adding more chips. Use a mix of dark, milk, or white chocolate for depth. You can also melt some chocolate and swirl it into the dough for a marbled effect. This will make each cookie a chocolate lover's dream. For a fun twist, try adding chocolate chunks for a gooey center. Want to spice things up? Add a teaspoon of cinnamon or nutmeg to the dry mix. These spices will give a warm, cozy flavor to your cookies. You can also try mixing in a pinch of ginger for a zesty kick. This is perfect for chilly days or holiday baking. Experiment with the amounts to find your perfect blend. Store your cookies in an airtight container or a cookie jar. This keeps them fresh longer. If you use a cookie jar, choose one with a tight lid. This method helps maintain the cookies' soft texture. You can also line the container with parchment paper for extra protection. Freezing cookies is easy and keeps them tasty. To freeze baked cookies, let them cool completely. Then, place them in a single layer in a freezer bag. Press out any air before sealing. If you want to freeze cookie dough, scoop the dough into balls. Place them on a baking sheet to freeze for a few hours. Once frozen, transfer them to a freezer bag. This way, you can bake fresh cookies anytime! Brown butter pecan cookies stay fresh for about one week at room temperature. If stored properly, they can last up to three months in the freezer. You can enjoy their rich flavor and crispy edges even after freezing. Just remember to thaw them slowly at room temperature. Yes, you can use salted butter, but it will change the flavor. The extra salt can make your cookies taste different. If you do use salted butter, skip the added salt in the recipe. This helps keep the balance of flavors just right. You can use gluten-free flour blends to replace all-purpose flour. Look for blends that include a mix of rice flour, almond flour, or tapioca flour. These options work well in cookies and can give you a nice texture. If you don't have pecans, try walnuts, almonds, or hazelnuts. You can even use seeds like sunflower or pumpkin seeds if you want a nut-free option. Each nut brings its own flavor, so choose what you like best. Skipping the chilling step isn't advised. Chilling helps the dough firm up, which leads to thicker cookies. If you skip this, your cookies may spread too much when baking. This can make them flat and uneven. Cookies can spread too much for a few reasons. If the dough is too warm, they spread more. Also, not using enough flour can cause this. Make sure to measure your flour correctly. Always chill the dough to help prevent spreading. Absolutely! You can add dried fruit like cranberries or raisins. You might also try coconut flakes or different types of chocolate like white or dark chocolate. The options are endless, so feel free to get creative! In this blog post, I shared a simple cookie recipe that uses brown butter and pecans. You learned step-by-step instructions, tips for perfect texture, and smart storage methods. The add-ins and variations let you customize these cookies to your taste. Remember, each step matters for the best cookie results. With practice, you’ll master this recipe and create delights you'll love to share. Happy baking!

WANT TO SAVE THIS RECIPE?

If you love cookies that melt in your mouth, you’re in for a treat! Brown butter pecan cookies combine rich, nutty flavors with a soft, chewy texture. In this post, I will guide you step-by-step to create these irresistible delights. From perfecting the brown butter to unique variations, you’ll find everything you need to whip up a batch that impresses. Get ready to bake something amazing!

Ingredients

Here are the key ingredients for making Brown Butter Pecan Cookies. Each one plays a vital role in creating their delicious taste and texture.

– 1 cup unsalted butter

– 1 cup brown sugar, packed

– 1/2 cup granulated sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup pecans, chopped

– 1/2 cup chocolate chips (optional)

Using unsalted butter is important. It lets you control the salt in your cookies. Brown sugar gives these cookies a rich, caramel taste. Granulated sugar adds sweetness and helps with the cookie’s crisp edges. The egg binds everything together and adds moisture.

Vanilla extract adds warmth and depth. All-purpose flour is the base of the dough. Baking soda helps the cookies rise, while salt brings out the flavors. Chopped pecans add a lovely crunch and nutty flavor, while chocolate chips can add a sweet touch if you choose to include them.

Gather these ingredients before you start. This will make the process smooth and fun!

Step-by-Step Instructions

Step 1: Brown the Butter

To start, place your butter in a medium saucepan over medium heat. Stir it gently as it melts. Soon, you will see it foam a bit. Keep cooking, stirring all the time. After about 5 to 7 minutes, the butter will turn a lovely golden brown. Look for a nutty scent and small brown bits at the bottom. This is the moment to take it off the heat. Let it cool slightly before using.

Step 2: Mix Sugars

In a large bowl, combine the browned butter with brown sugar and granulated sugar. Use a sturdy spatula or whisk to mix until it is well blended. The mixture should feel smooth and creamy. This step is key for rich flavor in your cookies.

Step 3: Add Egg and Vanilla

Now, it’s time to add the wet ingredients. Beat in one large egg and a teaspoon of vanilla extract. Stir until the mixture is smooth and well combined. The egg adds moisture and helps bind everything together.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Mixing dry ingredients separately helps ensure even distribution of the baking soda and salt. Once mixed, slowly add this to your wet mixture. Stir gently until just combined. Do not overmix; a few lumps are fine.

Step 5: Fold in Pecans and Chocolate Chips

Next, take your chopped pecans and optional chocolate chips. Gently fold them into the dough using a spatula. Be careful not to smash the nuts or chips. The folding technique helps keep the mixture light and airy.

Step 6: Chill the Dough

Cover your dough with plastic wrap and place it in the fridge. Chilling the dough for at least 30 minutes is important. This helps the cookies hold their shape while baking. It also enhances the flavors.

Step 7: Preheat the Oven

While the dough chills, preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly. A hot oven is key to getting those perfect edges.

Step 8: Shape Cookies

Once chilled, line a baking sheet with parchment paper. Scoop tablespoons of dough and place them about 2 inches apart on the sheet. This spacing allows the cookies to spread without sticking together.

Step 9: Bake Cookies

Slide your baking sheet into the preheated oven. Bake for 10 to 12 minutes. Look for the edges to turn lightly golden brown. The centers may look a bit soft, but they will firm up as they cool.

Step 10: Cool Down

After baking, let the cookies cool on the baking sheet for about 5 minutes. This step helps them set. Then, transfer them to a wire rack to cool completely. Enjoy your warm, delicious cookies!

Tips & Tricks

Perfecting the Brown Butter

To make brown butter, watch it closely. Heat it over medium heat and stir often. This helps avoid burnt butter. Look for a golden color and a nutty scent. Once you notice these signs, remove it from the heat.

To boost the flavor, use high-quality unsalted butter. This adds richness. You can also add a pinch of salt for balance. Try mixing in spices like cinnamon for a warm, cozy touch.

Ideal Cookie Texture

Do you want soft cookies? Chill the dough longer before baking. This helps them stay thick. For crisp cookies, bake them a bit longer. Keep an eye on color; golden edges mean they’re done.

For soft and chewy cookies, take them out when they look slightly underbaked. They will firm up as they cool.

Measurement Accuracy

Measuring ingredients correctly is key. Use a kitchen scale for precision. For flour, spoon it into the measuring cup, then level it off. This prevents packing too much flour.

Incorrect amounts can change cookie texture. Too much flour makes them dry. Too little leads to flat cookies. Always double-check your measurements for the best results.

Variations

Nut-Free Version

You can still enjoy these cookies without pecans. Try using sunflower seeds or pumpkin seeds instead. Both add a nice crunch and flavor. If you want a different texture, chop up some dried fruit like cranberries or apricots. This not only gives a chewy bite but also adds a natural sweetness. Just remember to adjust baking time if you add more moisture with these fruits.

Chocolate Lovers Variation

If you love chocolate, think about adding more chips. Use a mix of dark, milk, or white chocolate for depth. You can also melt some chocolate and swirl it into the dough for a marbled effect. This will make each cookie a chocolate lover’s dream. For a fun twist, try adding chocolate chunks for a gooey center.

Spiced Variants

Want to spice things up? Add a teaspoon of cinnamon or nutmeg to the dry mix. These spices will give a warm, cozy flavor to your cookies. You can also try mixing in a pinch of ginger for a zesty kick. This is perfect for chilly days or holiday baking. Experiment with the amounts to find your perfect blend.

Storage Info

Best Storage Practices

Store your cookies in an airtight container or a cookie jar. This keeps them fresh longer. If you use a cookie jar, choose one with a tight lid. This method helps maintain the cookies’ soft texture. You can also line the container with parchment paper for extra protection.

Freezing Cookies

Freezing cookies is easy and keeps them tasty. To freeze baked cookies, let them cool completely. Then, place them in a single layer in a freezer bag. Press out any air before sealing. If you want to freeze cookie dough, scoop the dough into balls. Place them on a baking sheet to freeze for a few hours. Once frozen, transfer them to a freezer bag. This way, you can bake fresh cookies anytime!

Shelf Life of Cookies

Brown butter pecan cookies stay fresh for about one week at room temperature. If stored properly, they can last up to three months in the freezer. You can enjoy their rich flavor and crispy edges even after freezing. Just remember to thaw them slowly at room temperature.

FAQs

Can I use salted butter for this recipe?

Yes, you can use salted butter, but it will change the flavor. The extra salt can make your cookies taste different. If you do use salted butter, skip the added salt in the recipe. This helps keep the balance of flavors just right.

How can I make these cookies gluten-free?

You can use gluten-free flour blends to replace all-purpose flour. Look for blends that include a mix of rice flour, almond flour, or tapioca flour. These options work well in cookies and can give you a nice texture.

What can I use instead of pecans?

If you don’t have pecans, try walnuts, almonds, or hazelnuts. You can even use seeds like sunflower or pumpkin seeds if you want a nut-free option. Each nut brings its own flavor, so choose what you like best.

Can I skip the chilling step?

Skipping the chilling step isn’t advised. Chilling helps the dough firm up, which leads to thicker cookies. If you skip this, your cookies may spread too much when baking. This can make them flat and uneven.

Why did my cookies spread too much?

Cookies can spread too much for a few reasons. If the dough is too warm, they spread more. Also, not using enough flour can cause this. Make sure to measure your flour correctly. Always chill the dough to help prevent spreading.

Can I add other mix-ins besides chocolate chips and pecans?

Absolutely! You can add dried fruit like cranberries or raisins. You might also try coconut flakes or different types of chocolate like white or dark chocolate. The options are endless, so feel free to get creative!

In this blog post, I shared a simple cookie recipe that uses brown butter and pecans. You learned step-by-step instructions, tips for perfect texture, and smart storage methods. The add-ins and variations let you customize these cookies to your taste. Remember, each step matters for the best cookie results. With practice, you’ll master this recipe and create delights you’ll love to share. Happy baking!

Here are the key ingredients for making Brown Butter Pecan Cookies. Each one plays a vital role in creating their delicious taste and texture. - 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup pecans, chopped - 1/2 cup chocolate chips (optional) Using unsalted butter is important. It lets you control the salt in your cookies. Brown sugar gives these cookies a rich, caramel taste. Granulated sugar adds sweetness and helps with the cookie's crisp edges. The egg binds everything together and adds moisture. Vanilla extract adds warmth and depth. All-purpose flour is the base of the dough. Baking soda helps the cookies rise, while salt brings out the flavors. Chopped pecans add a lovely crunch and nutty flavor, while chocolate chips can add a sweet touch if you choose to include them. Gather these ingredients before you start. This will make the process smooth and fun! To start, place your butter in a medium saucepan over medium heat. Stir it gently as it melts. Soon, you will see it foam a bit. Keep cooking, stirring all the time. After about 5 to 7 minutes, the butter will turn a lovely golden brown. Look for a nutty scent and small brown bits at the bottom. This is the moment to take it off the heat. Let it cool slightly before using. In a large bowl, combine the browned butter with brown sugar and granulated sugar. Use a sturdy spatula or whisk to mix until it is well blended. The mixture should feel smooth and creamy. This step is key for rich flavor in your cookies. Now, it’s time to add the wet ingredients. Beat in one large egg and a teaspoon of vanilla extract. Stir until the mixture is smooth and well combined. The egg adds moisture and helps bind everything together. In a separate bowl, whisk together the flour, baking soda, and salt. Mixing dry ingredients separately helps ensure even distribution of the baking soda and salt. Once mixed, slowly add this to your wet mixture. Stir gently until just combined. Do not overmix; a few lumps are fine. Next, take your chopped pecans and optional chocolate chips. Gently fold them into the dough using a spatula. Be careful not to smash the nuts or chips. The folding technique helps keep the mixture light and airy. Cover your dough with plastic wrap and place it in the fridge. Chilling the dough for at least 30 minutes is important. This helps the cookies hold their shape while baking. It also enhances the flavors. While the dough chills, preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly. A hot oven is key to getting those perfect edges. Once chilled, line a baking sheet with parchment paper. Scoop tablespoons of dough and place them about 2 inches apart on the sheet. This spacing allows the cookies to spread without sticking together. Slide your baking sheet into the preheated oven. Bake for 10 to 12 minutes. Look for the edges to turn lightly golden brown. The centers may look a bit soft, but they will firm up as they cool. After baking, let the cookies cool on the baking sheet for about 5 minutes. This step helps them set. Then, transfer them to a wire rack to cool completely. Enjoy your warm, delicious cookies! To make brown butter, watch it closely. Heat it over medium heat and stir often. This helps avoid burnt butter. Look for a golden color and a nutty scent. Once you notice these signs, remove it from the heat. To boost the flavor, use high-quality unsalted butter. This adds richness. You can also add a pinch of salt for balance. Try mixing in spices like cinnamon for a warm, cozy touch. Do you want soft cookies? Chill the dough longer before baking. This helps them stay thick. For crisp cookies, bake them a bit longer. Keep an eye on color; golden edges mean they’re done. For soft and chewy cookies, take them out when they look slightly underbaked. They will firm up as they cool. Measuring ingredients correctly is key. Use a kitchen scale for precision. For flour, spoon it into the measuring cup, then level it off. This prevents packing too much flour. Incorrect amounts can change cookie texture. Too much flour makes them dry. Too little leads to flat cookies. Always double-check your measurements for the best results. {{image_2}} You can still enjoy these cookies without pecans. Try using sunflower seeds or pumpkin seeds instead. Both add a nice crunch and flavor. If you want a different texture, chop up some dried fruit like cranberries or apricots. This not only gives a chewy bite but also adds a natural sweetness. Just remember to adjust baking time if you add more moisture with these fruits. If you love chocolate, think about adding more chips. Use a mix of dark, milk, or white chocolate for depth. You can also melt some chocolate and swirl it into the dough for a marbled effect. This will make each cookie a chocolate lover's dream. For a fun twist, try adding chocolate chunks for a gooey center. Want to spice things up? Add a teaspoon of cinnamon or nutmeg to the dry mix. These spices will give a warm, cozy flavor to your cookies. You can also try mixing in a pinch of ginger for a zesty kick. This is perfect for chilly days or holiday baking. Experiment with the amounts to find your perfect blend. Store your cookies in an airtight container or a cookie jar. This keeps them fresh longer. If you use a cookie jar, choose one with a tight lid. This method helps maintain the cookies' soft texture. You can also line the container with parchment paper for extra protection. Freezing cookies is easy and keeps them tasty. To freeze baked cookies, let them cool completely. Then, place them in a single layer in a freezer bag. Press out any air before sealing. If you want to freeze cookie dough, scoop the dough into balls. Place them on a baking sheet to freeze for a few hours. Once frozen, transfer them to a freezer bag. This way, you can bake fresh cookies anytime! Brown butter pecan cookies stay fresh for about one week at room temperature. If stored properly, they can last up to three months in the freezer. You can enjoy their rich flavor and crispy edges even after freezing. Just remember to thaw them slowly at room temperature. Yes, you can use salted butter, but it will change the flavor. The extra salt can make your cookies taste different. If you do use salted butter, skip the added salt in the recipe. This helps keep the balance of flavors just right. You can use gluten-free flour blends to replace all-purpose flour. Look for blends that include a mix of rice flour, almond flour, or tapioca flour. These options work well in cookies and can give you a nice texture. If you don't have pecans, try walnuts, almonds, or hazelnuts. You can even use seeds like sunflower or pumpkin seeds if you want a nut-free option. Each nut brings its own flavor, so choose what you like best. Skipping the chilling step isn't advised. Chilling helps the dough firm up, which leads to thicker cookies. If you skip this, your cookies may spread too much when baking. This can make them flat and uneven. Cookies can spread too much for a few reasons. If the dough is too warm, they spread more. Also, not using enough flour can cause this. Make sure to measure your flour correctly. Always chill the dough to help prevent spreading. Absolutely! You can add dried fruit like cranberries or raisins. You might also try coconut flakes or different types of chocolate like white or dark chocolate. The options are endless, so feel free to get creative! In this blog post, I shared a simple cookie recipe that uses brown butter and pecans. You learned step-by-step instructions, tips for perfect texture, and smart storage methods. The add-ins and variations let you customize these cookies to your taste. Remember, each step matters for the best cookie results. With practice, you’ll master this recipe and create delights you'll love to share. Happy baking!

Brown Butter Pecan Cookies

Indulge in the irresistible flavor of brown butter pecan cookies with this easy recipe! Perfectly chewy and packed with nutty goodness, these cookies are sure to impress. Just follow our step-by-step instructions to create a delightful treat that’s perfect for any occasion. Don’t wait to satisfy your sweet tooth—click through to explore the full recipe and start baking your way to deliciousness today!
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Ingredients
  

1 cup unsalted butter

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup pecans, chopped

1/2 cup chocolate chips (optional)

Instructions
 

Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring constantly, until the butter foams and starts to turn golden brown, about 5-7 minutes. Remove from heat and let cool slightly.

    Mix Sugars: In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well blended.

      Add Egg and Vanilla: Beat in the egg and vanilla extract until smooth.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

          Fold in Pecans: Gently fold in the chopped pecans and chocolate chips (if using).

            Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to help it firm up.

              Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C).

                Shape Cookies: Line a baking sheet with parchment paper. Scoop tablespoons of chilled dough and place them about 2 inches apart on the baking sheet.

                  Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

                    Cool Down: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                      Prep Time: 10 minutes | Total Time: 1 hour | Servings: 24 cookies

                        Presentation Tips: Serve the cookies on a rustic wooden platter, and sprinkle a few whole pecans around for decoration. Optionally, dust with powdered sugar for an elegant finish!

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