You Won’t Believe What The Secret Ingredient In These Are
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, cookies, Cool Whip, cornstarch, crock pot, Daisy sour cream, dessert, Diamond of California chopped pecans, Dole, Domino granulated sugar, Domino light brown sugar, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, land o lakes unsalted butter, Libby, McCormick spices, McCormick vanilla extract, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This one is a classic butter pecan cookie, but what makes it really great, is that the butter is browned. That does not mean that it is burnt, but it does have a little depth of flavor that would not be there if say, you just melted the butter. This recipe really has a flavor unlike any other cookie I have made. I have never tried a browned butter cookie, but boy do I like them. This recipe is definitely a keeper! In fact, i stashed this little gem in my secret vintage recipe box…it’s where all the special ones go.
Check out what our friends over at Sally’s Baking Addiction had to say about this:
“Maybe it’s just me, but I think butter pecan is an underrated ice cream flavor. Quite often overlooked and running with the “boring” pistachio and rum raisin ice cream crowd. For the record, I love all three of these ice cream flavors! And that’s exactly why I made today’s cookie recipe. They’re salty, they’re sweet, and they’re rich with butter flavor.”
Me, too! All three of these flavors are delicious and I would love to eat a cookie of every kind!
Ingredients
1 and 1/2 cups (195g) Diamond of California chopped pecans
1 cup (230g) Land O’ Lakes unsalted butter, softened to room temperature
1/2 cup (100g) Domino granulated sugar
1 cup (200g) packed Domino light brown sugar (or dark brown)
2 large eggs, room temperature preferred
2 teaspoons McCormick vanilla extract
2 and 1/2 cups (312g) Gold Medal all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
Optional
1/3 cup (67g) granulated sugar, for rolling
sea salt, for sprinkling
Instructions
In a 300F degree oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toasted chopped pecans, mix on low for about 5-10 seconds until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Once chilled, the dough might be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of
dough, about 1 Tablespoon of dough each, into balls. You may roll the cookie dough balls into the 1/3 cup of granulated sugar listed under the “optional” ingredients. It’s optional because I merely did this for looks– the sugar gives them a pretty sparkle. Or you can bake the cookies without the sugar rolling and sprinkle with a little sea salt when they come out of the oven. If you love salty/sweet, do the sea salt.
Bake the cookies for 11-12 minutes (13 minutes for crispier cookies), until slightly golden brown around the edges. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: Make ahead and leave in the fridge until ready to use.
Thanks again to Sally’s Baking Addiction for this amazing recipe.
Pages: 1 2
Social Share
24 Comments
The instructions say nothing about how to brown the butter. What a joke this website is. So many mistakes.
SJ,It’s in the first line of the directions:In a 300F degree oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes.
SJ I’m really sorry I thought you were talking about the nut I apologize .
You can make these using a Betty Crocker Butter Pecan cake mix
1/2 cup oil
1 egg
1 cup chopped pecans
1 bag of Heath Brickle
Mix and bake 350 degree oven
for 10-12 mins.
Don’t over bake or they will get hard
So easy and they are delicious.
Seems I’ve missed the part where you brown the butter??? Read thru twice but can’t locate those instructions -???
These sound delicious, but where in the recipe does it tell you to brown the butter; and, once it is browned, how is it possible to beat it until it’s smooth and creamy? Once it is melted, how can it be beaten to be smooth and creamy? Just my curiosity!!
I was intrigued by the browned butter cookie description…yet see no reason for it in the recipe.
There are also 2 added chip or nut type things in the picture. It looked at first glance to be butterscotch chips and Craisens…but I thought one of them might be the browned butter…and then the recipe clearly calls for toasted pecans….but the picture does not seem to fit the recipe.
What’s the secret ingredient???? And , the instructions don’t say anything about browning the butter. Am I missing out on something?
Description mentions the depth of flavor the “secret ingredient”; brown butter; gives cookies, but the recipe directions the butter is simply softenex butter, not browned, and creaming method is used???
Like the sound of the cookies but instructions unclear, would like to have correct receipe
Don’t you people know what ‘Brown Sugar’ is compared to ‘white Sugar’, My, My.
Right back at you. In the paragraph the recipe submitter wrote, it absolutely says “This one is a classic butter pecan cookie, but what makes it really great, is that the butter is browned. That does not mean that it is burnt, but it does have a little depth of flavor that would not be there if say, you just melted the butter”. No one asked about the brown sugar. Jeesh……
No brown butter..it says brown sugar
Yep, we don’t brown the Sugar, it comes packaged as Btown Sugar.
In her description of the cookies. She does say browned butter. Not burnt but browned melted butter. Then there is no mention of doing this anywhere else.
Browned butter????? At what point do we brown the butter?!
I popped over to the Sally’s Baking Addiction website that is quoted above. It says, “butter is where most cookie recipes begin. It has several jobs, including keeping the cookies tender and also imparting flavor. As today’s butter pecan cookies bake, the milk proteins inside of the butter begin to brown– giving these cookies a nutty flavor.” https://sallysbakingaddiction.com/2014/12/03/butter-pecan-cookies/
I came across a similar Browned Butter Cookie recipe in 2005 or 2006. Melt 2 sticks of land o Lakes butter in a saucepan. Allow the butter to come to a boil. The butter will begin to bubble then foam. Stir gently to check the level of browning. adjust heating temperatures so that it doesn’t brown too fast or burn. Pour the browned butter into a heat proof bowl. Add the brown sugar and the white sugar. Use a mixer to combine and cool the butter tmperature down. about 5 minutes. Then procede with next steps.
I forgot to mention this from the recipe: the foaming part of the process recedes as it browns a light golden browned color. The butter shouldnt be too brown. Also, reserve back 1/3 cup of the butter (this is from memory, sorry!) to use for making a drizzle frosting if desired. I tried it that way once. They were delicious with out it!
My oldest son is allergic to chocolate and we made cookies swapping out the chocolate chips for carob chips.
Where are the directions to making them? This isn’t a recipe, it’s a list of ingredients and not a good one I might add. How many cups of this or that etc? I was looking forward to trying them, so much for that idea
Looks to me like all of the ingredients are cookie ingredients! Didn’t see a “secret ingredient”! These look like they taste fantastic. I do wish that sensationalism was not used in recipe pages.
If you are a cook,then you KNOW.. (common sense) just melt the bitter in a pan and keep stirring till it is brown,but not burnt…lol