Brown Butter Pecan Cookies

The Brown Butter Pecan Cookies are a symphony of flavors and textures. Rich brown butter melds seamlessly with the nuttiness of pecans, creating a cookie that’s both comforting and luxurious. Each bite reveals a perfect balance of sweetness and a hint of cinnamon, making them an ideal companion for your coffee or tea.

Ingredients:

• For the Buttered Pecans:
• 1 and 1/4 cup pecan halves, finely chopped
• 3 tablespoons unsalted butter
• For the Butter Pecan Cookies:
• 2 and 1/2 cups all-purpose flour
• 1 tablespoon cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 2 sticks (8 ounces) unsalted butter, melted until browned
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 large eggs plus 1 egg yolk, at room temperature
• 16 pecan halves, for decoration (optional)

Directions:

For the Buttered Pecans:

Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside.

For the Butter Pecan Cookies:

In a large bowl, combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well and set aside.

Melt butter in a small saucepan over medium heat. Continue cooking until it turns a rich amber color with tiny brown bits at the bottom. Remove from heat and pour into a large mixing bowl.

Add both sugars to the melted butter and whisk well. Add in vanilla extract.

Beat in eggs and egg yolk, one at a time, until just combined.

Fold in the flour mixture until just combined, then fold in the buttered pecans.

Cover the bowl and refrigerate for 4 hours.

Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.

Using a cookie scoop, place 3-tablespoon sized balls of dough on the sheets, spacing them 3 inches apart.

Press a pecan half on top of each dough ball.

Bake each tray for 10 to 11 minutes. Gently press in any spread edges immediately after baking.

Sprinkle warm cookies with granulated sugar and cool on the pan for 15 minutes before transferring to a cooling rack.

Prep Time: 20 minutes | Cooking Time: 11 minutes | Total Time: 4 hours 31 minutes

Kcal: 280 kcal per cookie | Servings: 24 cookies