Brown Butter Pecan Cookies

close up of a butter pecan cookie with chocolate chips around.

5 from 1 vote

These brown butter pecan cookies are the ultimate holiday treat. Made with brown butter, maple syrup, and sweet buttered pecans, these cookies are delicious and easy to make. If you enjoy butter tarts or pecan pie, then you're sure to love these cookies.

Prep Time20

Cook Time12

Chill Time2

Total Time2 32

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 284kcal

Author: Olivia Parsons

Ingredients

½ cup + 2 tablespoon salted butter divided
¾ cup chopped pecan pieces
½ cup brown sugar
4 tablespoon granulated sugar divided
¼ cup maple syrup
2 tablespoon vanilla extract
1 egg + 1 egg yolk
1½ cup all purpose flour
2 teaspoon cornstarch
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup mini chocolate chips

Instructions

Cube the ½ cup of butter and place it into a saucepan. Turn the heat to medium-high and allow the butter to melt, stirring occasionally. Once melted, it will begin to bubble, foam, and brown. When the butter is an amber colour, pour it into a large heatproof bowl, scraping all the brown bits with it. This whole process should take 5-10 minutes. Allow the butter to cool for at least 10 minutes.
Lower the heat to medium and add the pecan pieces to the pot with 2 tablespoon fresh butter and 2 tablespoon white sugar. Stir and toast for 5 minutes until the sugar has dissolved. Watch to ensure they don't burn. Remove to a bowl.
To the large bowl with the brown butter, add the brown sugar and remaining 2 tablespoon white sugar, then whisk until smooth. Add the maple syrup, vanilla, egg, and egg yolk. Whisk.
Add the flour, cornstarch, baking soda, cinnamon, and salt. Fold with a spatula just until combined. Then fold in the toasted pecans and mini chocolate chips, reserving some for topping the cookies.
Cover the bowl and chill the cookie dough for 2 hours, or overnight.
When ready to bake, preheat the oven to 350ºF and prepare a large baking sheet with parchment paper.
Scoop the dough into 2 tablespoon size balls with a cookie scoop. Press extra chopped pecans into the tops of the cookies then roll in granulated sugar.
Bake for 11-14 minutes. The edges will be set and the middles still soft. Cool on the baking sheet for 15 minutes then transfer to a wire rack to cool completely. Enjoy!

Notes

Make it gluten free: Use a gluten-free 1:1 flour such as the Bob's Red Mill 1:1 Baking Flour (blue bag).
Storage: Cookies will keep in an airtight container at room temperature for 3-4 days.
Freezing cookie dough: Cookie dough can be rolled into balls and placed on a parchment-lined baking sheet to flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in an airtight container and freeze for up to 3 months. Bake as directed, plus 1-2 minutes.
- Freezing baked cookies: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months.
  - To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.

Nutrition facts are an estimate.

Nutrition