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Brown Butter Bourbon Pecan Cookies

These Brown Butter Bourbon Pecan Cookies are rich, nutty, and boozy with chewy centers and crisp edges. Perfect for holiday treats or anytime indulgence!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: Bourbon, Brown Butter, Chocolate Chips, Cookies, Easy, Pecan
Servings: 24 servings

Ingredients

  • 1 cup unsalted butter for browning
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans lightly toasted
  • 1/2 cup chocolate chips semi-sweet or dark
  • 1 tablespoon bourbon or adjust to taste

Instructions

Step 1: Brown the Butter

  • Start by melting 1 cup unsalted butter in a heavy-bottomed saucepan over medium heat. Keep stirring as the butter bubbles and foams. You’ll notice a nutty aroma as the milk solids begin to brown—this usually takes about 5-7 minutes. Once it turns a golden brown color, immediately remove from heat and let it cool slightly.

Step 2: Mix Sugars and Wet Ingredients

  • In a large bowl, combine 1 cup brown sugar and 1/2 cup granulated sugar. Pour in the warm brown butter and mix well until smooth. Add 1 large egg and 1 teaspoon vanilla extract, then beat until combined and creamy.

Step 3: Combine Dry Ingredients

  • In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to keep your cookies tender.

Step 4: Add Pecans, Chocolate Chips, and Bourbon

  • Fold in 1 cup chopped pecans and 1/2 cup chocolate chips gently. Now, for the star ingredient: add 1 tablespoon bourbon (or adjust to taste). Mix gently to incorporate the bourbon evenly throughout the dough without making it too wet.

Step 5: Chill the Dough

  • Cover the dough and refrigerate for at least 30 minutes. This step helps the dough firm up, preventing excessive spreading during baking and enhancing flavor development.

Step 6: Bake the Cookies

  • Preheat your oven to 350°F (175°C). Scoop dough balls (about 1.5 tablespoons each) onto parchment-lined baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers look set but still soft.

Step 7: Cool and Enjoy

  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures the cookies firm up perfectly while retaining their chewy texture inside.

Equipment

  • Heavy-bottomed saucepan
  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Measuring cups and spoons
  • Spatula
  • Baking Sheets
  • Cooling Rack

Notes

  • Toast pecans lightly before adding for enhanced flavor and crunch.
  • Chill dough to prevent excessive spreading and improve texture.
  • Substitute bourbon extract for bourbon to avoid alcohol content while maintaining flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Freeze dough balls for convenient future baking; bake straight from frozen, adding a few extra minutes.