These brown butter pecan cookies are like a bigger, more caramelly version of Pecan Sandies. Browning the butter and toasting the pecans really intensifies the flavor in the best possible way.
Ingredients
- 1/2 cups chopped pecans: 1 piece
- unsalted butter: 1 cup
- firmly packed dark brown sugar: 1 cup
- white sugar: 0.5 cup
- egg, at room temperature: 1 piece
- egg yolk: 1 piece
- vanilla extract: 2 tsp
- 1/2 cups all-purpose flour: 2 piece
- baking powder: 1 tsp
- salt: 1 tsp
- baking soda: 0.5 tsp
- ground nutmeg: 0.25 tsp
Metric Conversion
Stages of cooking
-
Place pecans in a large, light-colored skillet over medium heat. Cook, stirring constantly until pecans are toasted, about 5 minutes. Pour pecans into a small bowl and set aside to cool.
-
Wipe out the skillet with a paper towel. Add butter to the skillet, and place it back over medium-low heat. Cook, stirring frequently, until butter begins to brown and smell nutty, 5 to 7 minutes. Pour browned butter into a large mixing bowl and allow to cool for 20 minutes.
-
Preheat the oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
-
Add brown sugar and white sugar to the mixing bowl with cooled browned butter; and mix until combined. Add in egg, egg yolk, and vanilla and mix until thoroughly incorporated. Add in 1 1/4 cups flour, baking powder, salt, baking soda, and nutmeg and mix until just combined. Add in remaining 1 1/4 cups flour and mix until just combined. Stir in toasted pecans. Dough will be somewhat thick.
-
Scoop out 3 tablespoons of dough and roll into a ball. Repeat with remaining dough. Place dough balls about 1 1/2 inches apart on prepared baking sheets, and flatten balls to about 1/2-inch thick with the bottom of a glass.
-
Bake in the preheated oven until cookies just begin to brown on the bottom, 12 to 15 minutes. Allow cookies to cool on baking sheets for a few minutes before removing to a wire rack to cool completely.
