How to make Brown Butter Pecan Cookies
The main ingredient is the brown butter! All I did was brown the butter in a pan until it became fragrant and bubbling, added the vanilla, sugar, brown sugar, and salt. In the same pan, I combined all ingredients and slowly added the flour while mixing well. I chopped up the pecans until they were very small pieces, dumped them into the dough, and mixed until all the little pieces were covered in the brown butter dough.
I used a large piece of wax paper, rolled out my dough into a log about 12-13 inches long and about 2 inches in diameter. I wrapped the dough in my wax paper and refrigerated overnight. If you don’t want to wait all night, you can refrigerate 3 hours. I cut the dough log into 1 inch slices using a very sharp knife. You have to use some power to your cutting because the dough has been refrigerated and is tough to cut. Don’t saw back and forth as the dough will break apart. Just cut straight down. Laying your dough on a cutting board will help. If you cut to slow the dough will crack. I carefully placed the dough cookies onto a cookie sheet and baked them for 14 minutes at 350 degrees.
A very important step in making these cookies
Let cookies bake on your baking sheet for approximately 10 minutes before moving to your cooling rack. These cookies are a bit brittle out of the oven and will fall apart if you are not careful. I did not do this. Instead I added my chocolate and nuts while they were still laying on my baking sheet and then transferred them directly to my cookie tray.
Covering the cookie in chocolate and nuts (and sea salt if you like)
Once the cookies are done baking, I melted 1 11 oz bag of Nestle milk chocolate morsels in the microwave at 30 second intervals stirring in between melting points. You don’t want your chocolate to burn. Your chocolate is perfectly melted when it is creamy and dripping off your spoon. I used a teaspoon to spoon out chocolate to cover one side of the cookie. I had already chopped up a cup of walnuts and pecans and sprinkled the nut combination over the chocolate. I then transferred them to my Pioneer Woman cookie tray (similar HERE). The chocolate was still a bit runny and if that is a problem, just put your tray of cookies in the refrigerator for a bit until the chocolate hardens. I did not use any sea salt because I used 1 stick of salted butter and 1 stick of unsalted plus salt is required in the recipe.
Brown Butter Pecan Cookies
- 1 stick butter, salted
- 1 stick butter, unsalted
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 2 1/4 cups flour
- 3/4 cup pecans, chopped
- 1 11 oz bag of Nestle Milk Chocolate Morsels
- 1 cup walnuts and pecans, chopped
- Melt butter in pan until it is fragrant and smells toasted. Should take approximately 5 minutes. Don't forget to use a pan that has high sides as you will be making the dough in this pan
- Butter will foam and then settle back down. Take off heat
- Add vanilla, sugar, brown sugar, salt and mix well
- Add flour slowly and mix well
- Add pecans and mix well
- Lay out a piece of wax paper or plastic wrap. Roll dough out into a log approximately 12-13 inches long and 2 inches thick
- Roll log up in wax paper and refrigerate for 3 hours or overnight
- Cut into 2 inch cookies and place on a greased cookie sheet. I used PAM cooking spray in butter flavor
- Bake at 350 degrees for 10-14 minutes. I baked my cookies for 14 minutes
- Let sit for 10 minutes and transfer to cooling rack
- Chop walnuts and pecans for sprinkling over chocolate
- Melt 11 oz back of chocolate morsels at 30 second intervals until melted and creamy
- Using a spoon, drizzle heavily on one side of cookie
- Sprinkle over chocolate and cookie
- Let cool or refrigerate to speed up chocolate hardening
- Transfer to decorative tray
- Store cookies for up to 4 days in an air tight container
I’m Bobbi Jo, a lab-lover who took my passion for animals and dogs and turned it into something bigger. When I adopted Jake and Maggie, my love for them became the driving force behind Two Adorable Labs, and my blog was born. My hope is to not only share them with the world, but to help educate others on the importance of animal health and well-being.
I love hearing from all of you and do my best to respond to each and every one of you. I always enjoy your comments, feedback, and suggestions so keep them coming! If I’ve posted a recipe (for our human and our furry friends) and you try it, don’t forget to tag me on Instagram @twoadorablelabs and use #twoadorablelabs.
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These were absolutely awesome! Just the right amount of chocolate as it wasn’t overbearing. Yummy.
Thank you! Yes, just the right amount of chocolate 🙂
Yum they do look good! Sweets are definitely my weakness so I know by the ingredients in your recipe that I wouldn’t know when to stop eating! Lol! They look easy too. Your getting to be quite the chef Bobbi Jo…😋👏👏
hahahaha Yes!!!! Mr. TAL and I had a hard time at just one! This is when I have to break out the cookie trays and give them away. This is one of my favorite cookie recipes to make (except for the refrigeration time). LOL. Thank you!