Brown Butter Bourbon Cookies

Rich caramel notes from brown butter meet warming spice and nutty pecans in these unforgettable cookies that have a gentle bourbon backbone and pools of real chocolate. Every bite brings a toasty crunch and resonates with memories of late-night bakes and cozy gatherings—no mixer needed for the flavor but you may want one for the fun. This is the kind of cookie that makes the whole house smell irresistible and has people lingering in the kitchen just to taste the dough.

The magic really happens when these cookies are still warm and you get that touch of flaky sea salt on top. I first developed these for a holiday swap and now they are a constant request. Bringing them out still slightly warm is a guaranteed crowd-pleaser.

Ingredients

• Pecan halves finely chopped: for buttery crunch and nutty flavor toast them for max aroma
• Unsalted butter: pick high-fat European style if possible for richer brown butter
• All-purpose flour: stick to unbleached for chewy texture
• Salt: enhances every flavor choose sea salt if possible
• Ground cinnamon: adds warmth and subtle spice use fresh for punch
• Baking soda: helps cookies rise and become golden
• Baking powder: lifts and makes them soft
• Dark brown sugar: gives moisture and deep molasses notes opt for soft moist sugar
• Granulated sugar: balances sweetness and structure
• Vanilla extract: rounds out flavors real extract is essential
• Bourbon: brings bold aroma and depth choose middle-shelf for best results
• Large eggs at room temperature: bind dough and keep texture tender
• Semi-sweet or dark chocolate chopped into chunks: for gooey pools skip chips use a bar you’d eat alone
• Pecan halves for topping: keeps them beautiful and adds crunch optional but recommended
• Flaky sea salt: makes every flavor pop choose large flakes for dramatic finish optional but excellent

Instructions

Toast the Pecans:

Melt butter in a large skillet over medium heat. Add chopped pecans. Stir and cook for four to five minutes until fragrant and lightly golden. Remove from heat and set aside

Brown the Butter:

Place butter in a saucepan over medium heat. Stir gently as it melts. It will start to foam and pop then turn golden and smell nutty. Watch closely when the specks at the bottom turn amber remove from the heat right away and pour into a large mixing bowl to cool slightly

Mix Dry Ingredients:

In a large bowl whisk together flour salt cinnamon baking soda and baking powder until fully combined

Cream Brown Butter and Sugars:

In another large bowl add the browned butter and both sugars. Use a handheld or stand mixer on medium speed for about one minute until well blended

Add Vanilla and Bourbon:

Pour in vanilla and bourbon. Mix until the liquids are fully incorporated

Beat in Eggs:

Add eggs one at a time beating after each so they are smoothly mixed

Combine Wet and Dry Ingredients:

Turn the mixer off. Gently fold the flour mixture into the butter mixture using a wooden spoon or spatula. Stop stirring as soon as the flour is almost incorporated

Fold in Chocolate and Pecans:

Add the chocolate chunks and toasted pecans. Fold together just until everything is evenly distributed for bursts of chocolate and crunch

Chill the Dough:

Cover the bowl and refrigerate for at least four hours. Cold dough bakes into thick cookies with chewy centers

Shape and Top:

Preheat oven to three hundred fifty degrees Fahrenheit. Line two trays with parchment. Scoop dough into large balls about three tablespoons each. Place them three inches apart on the tray. Press a pecan half onto each one

Bake:

Bake one tray at a time for twelve minutes or until cookies are golden around the edges but still soft in the center. If any spread too much gently push the edges back with a spatula right after baking

Finish and Cool:

While hot add extra chocolate or pecan pieces if you like then sprinkle lightly with flaky sea salt. Cool on the pan for fifteen minutes before moving to a rack

Whenever I fold in those chopped chocolate pieces I remember my dad sneaking chocolate from the bowl behind my back. The scent of brown butter now signals family time for me every single batch

Storage Tips

Let cookies cool completely before storing so they keep their crisp edge. Use an airtight tin or container and stash at room temperature for three days with a sheet of wax paper between layers. For maximum freshness I like to freeze the dough balls before baking then bake straight from frozen adding a minute or two to the bake time.

Ingredient Swaps

Try walnuts or hazelnuts in place of pecans any sturdy nut works here. For deep molasses swap two tablespoons of granulated sugar for extra dark brown sugar. No bourbon on hand use one tablespoon of brewed espresso or extra vanilla for a different layer.

Serving Suggestions

These cookies are best with coffee or a pour of milk. They also make an incredible ice cream sandwich with vanilla bean ice cream in the middle. At events I stack them on a rustic platter with a bowl of salt nearby for anyone who likes that little pop.

A Little History

Brown butter cookies blend old European baking traditions with American flavors. Adding bourbon comes from Southern baking lore where the whiskey elevates everything from pecan pie to caramel sauce. That softly spiced warmth turns these cookies into a modern classic.

Seasonal Adaptations

Add a pinch of ground ginger or substitute orange zest for a holiday version Use milk chocolate and skip the flaky salt for a kid-friendly summer treat Chop in a few dried cherries or cranberries in the fall for tart-sweet contrast

Success Stories

Friends who swore off pecans have loved these and asked for the recipe. Even my neighbor who bakes for a living tried them and immediately went home to make a batch. There is something about the brown butter bourbon combo that brings people together every single time.

Freezer Meal Conversion

Scoop the chilled dough into balls and freeze on a tray then store in a zip bag. You can bake them straight from frozen—just add an extra two minutes to the oven time. This makes side-of-the-desk stress baking easy and you always have a treat on hand.

These cookies are always a showstopper on any dessert table. Serve warm for the best texture and flavor.

Recipe FAQs

→ What does browning the butter add?

Browning the butter enhances flavor, bringing out a rich, nutty aroma that deepens the cookie's taste.

→ How does bourbon influence the cookies?

Bourbon adds subtle warmth and complexity, complementing the sweetness and accentuating vanilla and caramel notes.

→ Can I substitute other nuts for pecans?

Yes, walnuts work well as an alternative, but pecans provide a classic buttery crunch that suits the flavors best.

→ Why chill the dough before baking?

Chilling lets flavors develop and helps prevent excess spreading, resulting in thicker, chewier cookies.

→ Is it better to use semi-sweet or dark chocolate?

Either can be used, but dark chocolate offers a richer flavor balance to the sweetness of the dough and pecans.