Brown Butter Pecan Cookies
These Brown Butter Pecan Cookies boast a rich and nutty flavor with a touch of caramelized sweetness, making them an irresistible treat.
Ingredients
- 2 sticks salted butter (one browned and cooled)
- 2 cups salted pecans (toasted in 2 tbsp butter)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 3 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 pinch kosher salt
Instructions
- In a medium saucepan, melt one stick of butter. Once fully melted, allow the butter to cook over medium heat about 3-4 minutes more, until the foam subsides and a rich golden brown color is achieved. Pour the brown butter into a separate bowl and place in the refrigerator to cool and solidify, for about an hour.
- While the brown butter cools, roughly chop the pecans and toast them in a large skillet in 2 tablespoons of butter, over medium-high heat, stirring constantly, until lightly browned and fragrant, about 3-5 minutes.
- In a stand mixer or in a large bowl using a hand mixer, cream together the regular stick of butter, cooled brown butter, brown sugar, and granulated sugar for 2-4 minutes or until fluffy.
- Gently stir in eggs and vanilla extract, then mix until well combined (about 1 minute).
- In a large bowl combine the all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients in ½ cup increments (mixing after each addition until just barely combined).
- Stir in the toasted pecans until combined.
- Chill the dough in the refrigerator before baking, at least one hour.
- Preheat the oven to 375°F.
- Scoop the dough into roughly shaped balls, 2-3 heaping tablespoons at a time, onto a baking sheet.
- Bake for 9-10 minutes, until golden brown.
- Allow the cookies to cool slightly before moving to a cooling rack. Serve and enjoy!