Description
Indulge in the warm, nutty flavors of brown butter pecan cookies, featuring a perfectly crisp edge and a chewy center that’s sure to satisfy your sweet cravings.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped toasted pecans
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter until it begins to bubble and turns golden brown. Stir frequently to avoid burning. Remove from heat and let cool slightly.
- Mix Sugars: In a large mixing bowl, combine dark brown sugar and granulated sugar. Pour the slightly cooled browned butter into the bowl and whisk until well combined.
- Add Eggs: Crack in one large egg and an additional egg yolk into the sugar mixture. Beat until smooth for added richness.
- Combine Dry Ingredients: In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this dry mixture into your wet ingredients until fully combined—avoid overmixing.
- Fold in Pecans: Gently fold in chopped toasted pecans using a spatula until evenly distributed.
- Chill & Bake: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. Preheat your oven to 350°F (175°C). Scoop tablespoons of dough onto lined baking sheets and bake for about 10-12 minutes until golden around the edges but still soft in the center.
- Enjoy Warm: Transfer cookies to plates and savor them warm with milk or coffee!
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Chilling the dough helps prevent excessive spreading while baking. Feel free to substitute pecans with walnuts or chocolate chips for variations. A sprinkle of sea salt on top before baking enhances flavor.