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Freshly baked browned butter pecan cookies on a cooling rack

Browned Butter Pecan Cookies

Deliciously nutty cookies transformed with browned butter and toasted pecans, perfect for cookie swaps and cozy afternoons.
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Prep Time 35 minutes
Cook Time 13 minutes
Total Time 48 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For Toasting Pecans
  • 2 tablespoons unsalted butter For toasting pecans
  • 1/4 teaspoon ground cinnamon For toasting pecans
  • 1 1/2 cups pecans, roughly chopped Toasted pecans
For the Dough
  • 1 1/2 sticks unsalted butter For browning
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons cornstarch
  • 1 cup light brown sugar, packed
  • 1/2 cup white granulated sugar
  • 2 large eggs Room temperature
  • 2 teaspoons vanilla extract

Method
 

Toasting Pecans
  1. Melt 2 tablespoons butter in a small skillet over medium-low heat.
  2. Add chopped pecans and 1/4 teaspoon cinnamon, stir often for 3-4 minutes until fragrant.
  3. Transfer to a bowl to cool.
Browning Butter
  1. In the same skillet, melt 1 1/2 sticks (12 tablespoons) of butter over medium-low.
  2. Stir constantly as it foams, then clarifies and turns golden with a nutty aroma (about 2-3 minutes).
  3. Remove from heat and pour into a bowl; cool completely.
Mixing
  1. Whisk together 2 1/2 cups flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 1/2 teaspoons kosher salt, and 2 teaspoons cornstarch in a large bowl.
  2. Once the browned butter is fully cooled, whisk in the sugars until smooth, then add eggs one at a time, mixing well.
  3. Fold the dry mix into the wet mixture until no dry streaks remain, then fold in the cooled toasted pecans.
  4. If the dough seems loose, chill briefly.
Chilling and Baking
  1. Refrigerate the dough for at least 30 minutes, up to 48 hours.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  3. Scoop 2 tablespoons dough, roll into balls, and place 2 inches apart.
  4. Bake for 12-13 minutes until edges are golden while centers remain soft. Transfer to a wire rack to cool.

Notes

Cookies can be served warm with milk or coffee. Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 10 days. Dough can also be frozen for up to 3 months.