Brown Butter Bourbon Pecan Cookies

Prep time: 15 minutes | Chill time: 30 minutes | Bake time: 10-12 minutes | Yield: About

18-20 cookies

Combine the deep, caramel-like richness of browned butter with the bold, sweet crunch of Daveyboy's Bourbon Pecans. These cookies feature a tender, chewy brown sugar base and are topped with a premium bourbon pecan pressed right into the center. They are the ultimate elevated, cozy treat!

Ingredients

• Daveyboy's Bourbon Pecans: 1 cup (reserve 20 of the prettiest whole or half pecans for pressing on top; roughly chop the rest to fold right into the cookie dough!)

• Unsalted Butter: 3/4 cup (1.5 sticks), browned and cooled to room temperature

• Granulated Sugar: 1/2 cup

• Brown Sugar: 3/4 cup packed light brown sugar (adds moisture and chewiness)

• Egg: 1 large egg + 1 extra egg yolk (for a rich, chewy center)

• Vanilla Extract: 2 teaspoons pure vanilla extract

• All-Purpose Flour: 2 cups (measured correctly by spooning and leveling)

• Baking Soda: 1/2 teaspoon

• Kosher Salt: 3/4 teaspoon

• Optional Finish: A pinch of flaky sea salt (like Maldon) to sprinkle on top after baking

Instructions

Step 1: Brown the Butter

1. Melt & Simmer: Melt the 3/4 cup of butter in a saucepan over medium heat, swirling the pan occasionally. The butter will melt, foam, and start to crackle.

2. Watch for Foam: After 3 to 5 minutes, the crackling will stop, a second layer of foam will rise, and you will see little brown specks form at the bottom of the pan. It should smell intensely nutty and rich.

3. Cool: Immediately pour the browned butter (including the toasted specks) into a heat-safe bowl. Let it cool for about 15 minutes so it isn't piping hot.

Step 2: Mix the Cookie Dough

1. Combine Sugars & Butter: Add the granulated sugar and brown sugar to the cooled brown butter. Whisk vigorously for about 1 minute until well combined.

2. Add Wet Ingredients: Whisk in the whole egg, egg yolk, and vanilla extract until the mixture becomes smooth and slightly pale.

3. Fold Dry Ingredients: Switch to a rubber spatula. Gently fold in the all-purpose flour, baking soda, and kosher salt just until combined.

4. Add Daveyboy's Pecans: Take a portion of your Daveyboy's Bourbon Pecans, roughly chop them, and gently fold them straight into the dough so every bite has that signature bourbon crunch. (Remember to set aside 20 whole/half pecans for the tops!)

Step 3: Chill and Shape

1. Chill: Cover the dough bowl and chill in the refrigerator for 30 minutes. This prevents the cookies from spreading too flat in the oven.

2. Portion: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

3. Roll & Press: Scoop dough into balls (about 2 tablespoons each / 1.5 oz). Place them 2 inches apart on the baking sheets. Use your thumb or the back of a rounded teaspoon to press a clear, gentle indentation into the center of each dough ball.

Step 4: Bake and Top

1. Bake: Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are still slightly soft.

2. The Second Press (Crucial Step): As soon as the cookies come out of the oven, the centers might have puffed up. Immediately take the back of a round measuring spoon or your thumb to re-press the center indentation while they are piping hot.

3. Add Daveyboy's Pecans: Press one of your reserved whole Daveyboy's Bourbon Pecans firmly into the center of each warm cookie.

4. Cool: Let the cookies rest on the hot baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Bourbon Pecan Bundle : 2 Half Pound Bags

$32.00

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