Browned Butter Bourbon Pecan Chocolate Chip Cookies
Browned butter bourbon pecan chocolate chip cookies with rich, nutty flavor. Soft, chewy, perfect for holidays or anytime baking.
Browned Butter Bourbon Pecan Chocolate Chip Cookies
These browned butter bourbon pecan chocolate chip cookies are rich, flavorful, and irresistibly chewy. Nutty browned butter adds depth, while a splash of bourbon enhances the warm sweetness of chocolate and toasted pecans. Perfect for holiday baking, special occasions, or an indulgent treat, these cookies deliver bakery-style results right from your kitchen. Find more ideas 👉Cookies, Biscuits and snack bars, brownies
FAQ’s
Can I taste the bourbon in these cookies?
The bourbon adds warmth and depth rather than a strong alcohol flavor. Most of the alcohol bakes off, leaving a subtle caramel-like note that enhances the browned butter.
Can I make these cookies without bourbon?
Yes, you can omit the bourbon or substitute it with vanilla extract or a splash of milk for moisture without changing the texture significantly.
Why use browned butter in chocolate chip cookies?
Browned butter creates a rich, nutty flavor that elevates classic chocolate chip cookies and gives them a bakery-style taste.
Do these cookies stay soft and chewy?
Yes, these cookies are designed to be soft and chewy in the center with lightly crisp edges when baked correctly.
Can I substitute the pecans with another nut?
Yes, walnuts or hazelnuts are great alternatives if you don’t have pecans on hand.
Ingredients for Browned Butter Bourbon Pecan Chocolate Chip Cookies
- unsalted butter 🧈
- pecan halves
- sugar
- brown sugar
- eggs 🥚
- vanilla
- bourbon
- flour
- salt 🧂
- baking soda
- cinnamon
- cream of tartar
- chocolate chips 🍫
- buttered pecans (from above)
- Flaky sea salt
For all your amounts for the ingredients as well as the full instructions see the recipe attached. It is downloadable and print it, and use it online with the cook mode. 😉
How To make Browned Butter Bourbon Pecan Chocolate Chip Cookies 🍪
- Prep the browned butter and buttered pecans before making the cookie dough.
- In a large skillet, preferably not a dark or non-stick pan so you can see when the butter browns, heat the butter over medium low heat.
- Heat to a low simmer for approximately 10 minutes, swirling the pan occasionally, just until the butter forms brown bits. Remove from the heat and transfer to a mixing bowl to cool slightly.
- To coat the pecans. in a large skillet, add the pecan halves and the 2 tablespoons of butter. Heat over medium until the butter melts and stir constantly. Remove from the heat after about 2 minutes or when you smell the nutty aroma. Allow to cool.
- Preheat the oven to 350 deg. F (175 deg. C). Line a couple baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the sugar, brown sugar and browned butter. Cream until combined.
- Add in the vanilla, egg and bourbon. Mix thoroughly, scraping down the sides often.
- Add in the flour, soda, salt, cinnamon and cream of tartar. Mix well, scraping down the sides often.
- Use a large ice cream scoop to divide out the cookie dough, place on the parchment lined baking sheets, leaving about 2 inches of space at minimum around each cookie.
- Bake in the preheated oven for approximately 12-14 minutes or until the edges are beginning to brown and the center is set. Allow to cool.
- Sprinkle with flaky sea salt prior to serving, if desired.
- For the holidays, make them in bulk and store them.
- Once completely cooled, store the cookies in an airtight container at room temperature for up to 4–5 days. To keep them soft and chewy, place a small piece of bread in the container.
- Cookie dough can be refrigerated for up to 48 hours before baking. For longer storage, freeze portioned dough balls for up to 3 months and bake straight from frozen, adding 1–2 minutes to the baking time.
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(click the highlighted heading for the recipe)
PrintBrowned Butter Bourbon Pecan Chocolate Chip Cookies
Browned butter bourbon pecan chocolate chip cookies with rich, nutty flavor. Soft, chewy, perfect for holidays or anytime baking.
- Prep Time: 20 min
- Cook Time: 12-14 min
- Total Time: 34 min
- Yield: 24 1x
- Category: Desserts
- Method: Oven cook and baking
Ingredients
- 1 c unsalted butter
- 1 1/2 c pecan halves
- 2 T unsalted butter
- 1 c sugar
- 1 c brown sugar
- 1 c browned butter (from above)
- 2 eggs
- 2 t vanilla
- 1/4 c bourbon
- 4 c flour
- 1 t salt
- 1 t baking soda
- 1 t cinnamon
- 1 t cream of tartar
- 8 oz chocolate chips
- 1 1/2 c buttered pecans (from above)
Instructions
- Prep the browned butter and buttered pecans before making the cookie dough.
- In a large skillet, preferably not a dark or non-stick pan so you can see when the butter browns, heat the butter over medium low heat.
- Heat to a low simmer for approximately 10 minutes, swirling the pan occasionally, just until the butter forms brown bits. Remove from the heat and transfer to a mixing bowl to cool slightly.
- To coat the pecans – in a large skillet, add the pecan halves and the 2 tablespoons of butter. Heat over medium until the butter melts and stir constantly. Remove from the heat after about 2 minutes or when you smell the nutty aroma. Allow to cool.
- Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the sugar, brown sugar and browned butter. Cream until combined.
- Add in the vanilla, egg and bourbon. Mix thoroughly, scraping down the sides often.
- Add in the flour, soda, salt, cinnamon and cream of tartar. Mix well, scraping down the sides often.
- Use a large ice cream scoop to divide out the cookie dough – place on the parchment lined baking sheets, leaving about 2 inches of space at minimum around each cookie.
- Bake in the preheated oven for approximately 12-14 minutes or until the edges are beginning to brown and the center is set. Allow to cool.
- Sprinkle with flaky sea salt prior to serving, if desired.
Notes
- Cookies should be stored in an airtight container for up to 3 days.
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