Brown Butter Bourbon Pecan Cookies

Brown Butter Bourbon Pecan Cookies: Indulge in the irresistible flavor of these rich, nutty cookies, a perfect balance of sweet and savory. This recipe guides you through creating chewy, buttery delights elevated by the warm notes of bourbon and the satisfying crunch of toasted pecans, making them ideal for any occasion.

Key Ingredients for Brown Butter Bourbon Pecan Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups packed light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 tablespoons good quality bourbon
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups chopped pecans, toasted

How to Make Brown Butter Bourbon Pecan Cookies:

Get ready for a cookie experience that’s simply divine! These Brown Butter Bourbon Pecan Cookies are remarkably easy to whip up, promising a deeply satisfying chew and a rich, complex flavor that’ll have everyone asking for seconds. The secret lies in browning the butter, which unlocks a nutty depth, complemented perfectly by the subtle warmth of bourbon and the classic crunch of pecans. With a preparation time of just 20 minutes active and 30 minutes chilling, you’ll be enjoying these heavenly treats in no time.

**Step-by-Step Instructions**:

1. Brown the Butter: Place the unsalted butter in a light-colored saucepan over medium heat. Swirl the pan occasionally as the butter melts. Continue to cook, stirring more frequently as the butter begins to foam and then subside. Watch closely for small brown bits to appear at the bottom of the pan and for a nutty aroma to fill the air. This process takes about 5-10 minutes. Once browned, immediately pour the butter into a heatproof bowl to stop the cooking and let it cool slightly for about 10 minutes.
2. Cream Wet Ingredients: In a large mixing bowl, combine the slightly cooled brown butter with the packed light brown sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, scraping down the sides of the bowl as needed. This usually takes about 2-3 minutes.
3. Add Eggs and Flavorings: Add the large eggs one at a time, beating well after each addition until fully incorporated. Stir in the pure vanilla extract and the bourbon, mixing until just combined.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
6. Fold in Pecans: Gently fold in the toasted chopped pecans using a spatula or wooden spoon. Ensure they are evenly distributed throughout the cookie dough.
7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling step is crucial for two reasons: it solidifies the butter, preventing the cookies from spreading too much during baking, and it allows the flavors to meld and deepen.
8. Preheat Oven and Prepare Baking Sheets: When you’re ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy removal and to prevent sticking.
9. Scoop the Dough: Drop rounded tablespoons of the chilled cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
10. Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still look slightly soft. The exact baking time will depend on your oven and the size of your cookies.
11. Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.

**Why You’ll Love This Brown Butter Bourbon Pecan Cookies**:

Prepare to fall head over heels for these Brown Butter Bourbon Pecan Cookies! What truly sets them apart is the sublime depth of flavor achieved by browning the butter, creating a nutty foundation that’s simply divine. The hint of bourbon adds a sophisticated, warm complexity, and the generous handfuls of toasted pecans provide an essential, satisfying crunch in every bite. Making these at home is incredibly cost-effective compared to bakery treats, allowing you to enjoy gourmet flavors without breaking the bank.

Forget those ordinary chocolate chip cookies; these offer a more nuanced and grown-up flavor profile that’s surprisingly easy to achieve. They’re perfect for impressing guests, treating yourself after a long day, or simply enjoying a moment of sweet indulgence. Why not whip up a batch this weekend and discover your new favorite cookie?

**Storing and Reheating Tips**:

• Storage: Once completely cooled, store your Brown Butter Bourbon Pecan Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can place sheets of parchment paper between layers of cookies to prevent them from sticking together.
• Freezing Unbaked Dough: You can freeze the cookie dough balls for up to 3 months. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, bake from frozen, adding a minute or two to the baking time.
• Freezing Baked Cookies: Baked and cooled cookies can also be frozen for up to 3 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container.
• Reheating: If your cookies have become a bit stale, you can gently reheat them in a 300°F (150°C) oven for 3-5 minutes to restore some of their chewiness and warmth. For frozen baked cookies, allow them to thaw at room temperature or briefly warm them in the oven.

**Final Thoughts**:

These Brown Butter Bourbon Pecan Cookies are a true testament to how simple ingredients and a little technique can create something utterly spectacular. Bookmark this recipe and give it a try – you’ll discover a new level of cookie perfection that’s both comforting and delightfully complex. Happy baking!

Brown Butter Bourbon Pecan Cookies

Indulge in the irresistible flavor of these rich, nutty cookies, a perfect balance of sweet and savory. This recipe guides you through creating chewy, buttery delights elevated by the warm notes of bourbon and the satisfying crunch of toasted pecans, making them ideal for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr

Servings: 24 cookies

Course: Cookies, Dessert

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups packed light brown sugar
• 1 tablespoon pure vanilla extract
• 2 tablespoons good quality bourbon
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups chopped pecans, toasted

Equipment

• Saucepan
• Heatproof bowl
• Electric mixer
• Mixing bowls
• Spatula or Wooden Spoon
• Baking Sheets
• Parchment paper or silicone baking mats
• Wire rack

Method

 

1. Place the unsalted butter in a light-colored saucepan over medium heat. Swirl the pan occasionally as the butter melts. Continue to cook, stirring more frequently as the butter begins to foam and then subside. Watch closely for small brown bits to appear at the bottom of the pan and for a nutty aroma to fill the air. This process takes about 5-10 minutes. Once browned, immediately pour the butter into a heatproof bowl to stop the cooking and let it cool slightly for about 10 minutes.
   1 cup (2 sticks) unsalted butter, softened
2. In a large mixing bowl, combine the slightly cooled brown butter with the packed light brown sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, scraping down the sides of the bowl as needed. This usually takes about 2-3 minutes.
   1 cup (2 sticks) unsalted butter, softened, 1 ½ cups packed light brown sugar
3. Add the large eggs one at a time, beating well after each addition until fully incorporated. Stir in the pure vanilla extract and the bourbon, mixing until just combined.
   1 tablespoon pure vanilla extract, 2 tablespoons good quality bourbon
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough.
   2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
   2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
6. Gently fold in the toasted chopped pecans using a spatula or wooden spoon. Ensure they are evenly distributed throughout the cookie dough.
   1 ½ cups chopped pecans, toasted
7. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling step is crucial for two reasons: it solidifies the butter, preventing the cookies from spreading too much during baking, and it allows the flavors to meld and deepen.
8. When you’re ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy removal and to prevent sticking.
9. Drop rounded tablespoons of the chilled cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still look slightly soft. The exact baking time will depend on your oven and the size of your cookies.
11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.

Notes

Once completely cooled, store your Brown Butter Bourbon Pecan Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can place sheets of parchment paper between layers of cookies to prevent them from sticking together.

You can freeze the cookie dough balls for up to 3 months. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, bake from frozen, adding a minute or two to the baking time.

Baked and cooled cookies can also be frozen for up to 3 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container.

If your cookies have become a bit stale, you can gently reheat them in a 300°F (150°C) oven for 3-5 minutes to restore some of their chewiness and warmth. For frozen baked cookies, allow them to thaw at room temperature or briefly warm them in the oven.