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brown butter bourbon pecan cookies

TheOrganizedChef avatar
Recipe by
Garrison Wayne
@TheOrganizedChef
La Quinta, CA

One of my favorite pairings is butter and pecan. This recipe takes that thought a step further by layering it with the depth of dark brown sugar and the addition of both bourbon and vanilla to round out the flavors. I use three flours to reduce the amount of white flour which is considered an unhealthy choice. This is also a reduced sugar cookie….but you’ll never miss the extra 1/2 cup that you might be used to. This is truly a stellar flavor experience. These will be my favorite this Holiday Season. Seasons Greetings!

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yield 24 cookies
prep time 1 Hr 30 Min
cook time 20 Min
method Bake

Ingredients For brown butter bourbon pecan cookies

  • 2 stick
    butter, unsalted, browned
  • 2/3 c
    dark brown sugar
  • 1 lg
    egg
  • 1 Tbsp
    maple syrup
  • 4 tsp
    bourbon
  • 1 tsp
    vanilla extract
  • 1/2 c
    all purpose flour
  • 3/4 c
    whole wheat pastry flour
  • 1/2 c
    almond flour
  • Scant 1/2 tsp
    salt
  • 3/8 tsp
    baking soda
  • 1/2 c
    chopped pecans, small chop

How To Make brown butter bourbon pecan cookies

  • 1
    Brown 2 sticks of unsalted butter in saucepan over low heat. Stir often until butter is fragrant and turning dark amber in color. Remove from heat and pour into a heat proof dish. Let set up in fridge or on counter until solid again. Do not burn butter.
  • 2
    Allow brown butter to soften if left in fridge. To the butter, beat in the dark brown sugar. Add egg, and mix well. Add other liquids, maple sirup, bourbon and vanilla. Mix well.
  • 3
    Mix flours and salt with baking soda. Chop the pecans. Add flour mix and nuts to the butter mix. Mix batter well. It will be a bit wet.
  • 4
    Chill dough in fridge to set up for about an hour.
  • 5
    Preheat oven to 375. Scoop dough to measure a little over an inch when formed into a ball. Dough should yield approximately 24 balls.
  • 6
    Bake 12 cookies(balls) at a time on cookie sheet on center rack for about 10 minutes. This amount of time is for a well chilled dough.
  • 7
    Rest cookies for a couple of minutes when taken out of the oven. Then transfer to a rack to cool completely.
  • 8
    Store in airtight container for best results.
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