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Crinkled on the edges, warm and gooey in the middle, and oh so delicious…these Brown Butter Bourbon Pecan Chocolate Chunk Cookies are the perfect cookies to make this weekend. Made with browned butter, toasted pecans, and bourbon, then lightly sweetened for a cookie that’s rich in flavor and heavy on the chocolate. Every bite is slightly crisp on the edges but soft and chewy in the center with just a little crunch from those sweet bourbon pecans…so DELICIOUS! Absolutely nothing not to love about these wrinkly, crinkly, sweet pecan cookies. Easy to make and fun for all occasions….especially the Derby!
I know I say this often, but Fridays are made ten times better with cookies…always, always.
The classic chocolate chip cookie can do no wrong and only makes life better, happier…and much more satisfying. I know you know what I’m talking about, cookies are just GOOD. I’m not sure why, but I’ve really been on a HUGE cookie kick this year. Maybe it’s because most are easy to make. Or maybe it’s because cookies bring back the best memories for me. Or maybe it’s just because the world simply needs more cookies this year. Either way, I’m loving cookies.
But these cookies? You guys these cookies are really everything I love the most. They remind me more of the fall than spring, but it’s OK because with the Kentucky Derby this weekend I gave myself a pass and decided that we could indeed make pecan cookies in April.
And really (yes, this is dramatic), these cookies are magical.
The inspiration
The inspiration was really simple….the Kentucky Derby is tomorrow. And while I’m not sure I’ve ever watched the entire two-minute race live, I know some people who LOVE to celebrate the day with friends and good food (yes, you Cortney!). I also think it’s a fun excuse to celebrate something that isn’t a holiday but that you really enjoy.
Immediately when I think of the Derby, I think bourbon and pecans. So last week I put this idea together in my head. I wasn’t positive if I should make them or not, but I’m sure glad I did.
The process to the (almost) perfect cookie
I say almost, because I don’t really believe anything is perfect, but these are pretty darn close.
There are three key steps to these cookies…
I feel like the browned butter is obvious. I like to brown half of the butter, but leave the other half at room temp. This gives you the flavor of browned butter but leaves you with a cookie that has a great texture too. It also highlights the malted flavors. I know it’s an extra step, but the browned butter really does add so much to these cookies. In my view, it’s an extra step worth taking.
Second, the bourbon brown sugar pecans. It’s not a usual cookie ingredient but it’s what really sets these cookies apart. The pecans get toasted with brown sugar and bourbon which gives them a rich sweetness. If you’ve never had bourbon with your pecans, it a marriage of flavors that is so delicious.
And then, the bourbon itself, which is both on the pecans and in the cookies. It’s not like these cookies taste like bourbon, because they don’t. The bourbon provides a very rich and delicious flavor with subtle notes of both bourbon and vanilla.
The details…
Like most cookies, these are EASY. Toast the pecans together with brown sugar and bourbon. Then brown the butter, let cool, and simply mix everything together. Then bake, eat, and enjoy.
As I do with almost all my cookies, these need a tap on the counter to create that crinkly type of cookie during both the middle and the end of baking.
Aside from browning the butter and tapping the baking sheet, the rest is is easy. When the cookies come out of the oven, the pockets of melted chocolate will be bubbling up and the kitchen will smell, nutty, buttery, and oh so delicious. Almost like Thanksgiving, because these really do remind me of pecan pie.
I of course love to eat these warm, right off the pan, with a sprinkle of sea salt atop.
And oh my gosh, every last bite is delicious. It’s truly hard to beat a good chocolate chip cookie, but these certainly give the others a little run for their money They would be so fun for the Derby…but also any other day of the year. It’s the crinkly edges, deep bourbon-vanilla flavor, and pockets of melted chocolate.
DELICIOUS!
Happy Friday guys, enjoy!
Looking for a few other fun cookie ideas? Try these…
Healthier Homemade Nutter Butter Cookies
Snickerdoodle Peanut Butter Chocolate Chex Mix Bars
Lastly, if you make these Brown Butter Bourbon Pecan Chocolate Chunk Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Butter Bourbon Pecan Chocolate Chunk Cookies
Servings: 24 cookies
Calories Per Serving: 188 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 cup raw pecans
- 2 tablespoons bourbon
- 1 tablespoon, plus 3/4 cup light or dark brown sugar
- flaky sea salt
- 2 sticks (1 cup) salted butter, at room temperature
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate chunks or chips
Instructions
- 1. Preheat oven to 350° F. Line a baking sheet with parchment paper. On the baking sheet, combine the pecans, 1 tablespoon bourbon, and 1 tablespoon brown sugar. Bake 8-10 minutes, until toasted. Sprinkle with sea salt. Roughly chop the pecans.2. Meanwhile, add 1 stick of butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.3. In a large mixing bowl, beat together the remaining stick of butter, the cooled browned butter, 3/4 cup brown sugar, and the granulated sugar until combined. Beat in the eggs - 1 at a time, until combined. Add 1 tablespoon bourbon and the vanilla, beating until creamy. Add the flour, baking soda, and salt. Fold in the chocolate chunks and chopped pecans. If you dough is sticky, add 2 tablespoons flour. 4. Roll the dough into 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet. Gently flatten each dough ball.5. Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 2-4 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Notes
Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed.
Made these for my dad for father’s day & he loved them!
To make without bourbon, (1) what should the pecans be tossed with – brown sugar & egg white maybe? Or just mix the sugar with warm water? And (2) in the cookies themselves, do i need to bump up the vanilla?
Thanks!
Hey Meg,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! You can just toss the pecans with the borrow sugar and use water in place of the bourbon in the batter. Have a wonderful weekend:) xTieghan
I made these exactly to the recipe. They looked great but they weren’t nearly sweet enough. I’m a fan of dark chocolate and used Gharadelli chunks and light brown sugar. I love how the cookies looked after dropping the pan after each time. They looked wonderful.
Sherry G
Hey Sherry,
Thanks for giving the recipe a try, sorry these weren’t sweet enough for your liking. xTieghan
My new favourite cookies! Absolutely delicious!
Hey Abby,
Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan
OMG they are the best cookies I’ve ever made. My husband thought they are the best ever. Thanks for sharing.
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Hey Pat,
Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan
Made these cookies yesterday and they were to die for. Such an easy and delicious recipe. It only made 16 cookies as I used the ice-cream scoop, so I guess it was bigger than two tbsp size balls. Didn’t matter though. They’re all gone. yum!
Hey Jocelyne,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
Yep. Amazing. Like always!!! Thank you for this recipe! They came out perfectly
Hey Kirstin,
Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! xTieghan
Question? Since your baking recipes are created in Breckenridge apparently they are specific to high altitude baking? If so, how would I adapt the recipe for sea level? I am looking forward to trying your cookie recipe in Breck this summer but I’m currently at sea level.
Hey Louise,
I don’t ever adjust recipes for the altitude. I always cook/bake as if I was at sea level. When baking, I always under-bake by a few minutes and I find this “fixes” most issues that can be caused from the altitude. So you really should be able to follow all of my recipes as is. I hope this helps! Please let me know if you have any other questions! xTieghan
What can I substitute for the bourban?
Hey there,
You can skip the bourbon:) I hope you love the recipe, please let me know if you give it a try! xTieghan
Although these cookies are still good, I had the same results as several other reviewers that the cookies were on the cakey side and not “gooey” like in the pictures. I followed the recipe exactly and did the multiple tapping steps after reading the reviews. I have lived at high elevation before and I’m convinced the difference in elevation where the recipe is developed is why the recipe comes out differently. Baked goods simply don’t rise the same (usually don’t rise well) at high elevation so it just makes sense that if you bake the recipe without adjustments the cookies WILL rise more. The cookie was tasty but I don’t feel it was worth all the extra steps in the recipe to get basically a chocolate chip cookie with pecans.
Hey MaryBeth,
Thanks so much for giving the recipe a try, I apologize that they did not turn out at expected. Have a great weekend! xTieghan
AMAZING!! I was lucky enough to receive this batch of cookies from a friend and I have zero complaints. While I cannot attest to the simplicity of making these cookies, I can without a doubt say that this is one of the best cookie recipes ever. It honestly isn’t fair to all of the other cookies to have this cookie existing in the world….nothing else can even hold a candle to it! This recipe will just be added to my laundry list of HBH recipes that I love just oh so much. Will definitely be making these in the future and I hope everyone gets to try these amazing cookies!!
Hey Christina,
So so glad this recipe was enjoyed, thanks a lot for giving it a try!! xxTieghan
These look lovely – cant wait to make
Can you recommend a sturdy dough scooper please
Hey Keren,
Here is the link for my cookie scoop:
https://www.amazon.com/dp/B0000CDVD2/ref=cm_sw_r_cp_api_i_kKJ5EbPCAMBHT
Please let me know if you have any other questions! xTieghan
ADDICTING. The pecans are addicting. This recipe is top notch. Followed it with one exception: I increased the amount of white sugar – to 3/4 cup – based on other comments here. I see that people have said their cookies are turning out cakey, so after looking at the ingredient list, I thought maybe the reason was too much flour compared to sugar. I consulted other recipes I use, and thought increasing the sugar would help. They turned out soft and gooey – perfect. (I think cookies, unlike people, CAN be perfect!) Thank you Tieghan! Keep the browned butter bourbon recipes flowing.
Hey Cindy,
I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan
I am going to give these a try. I make a really good chocolate cookie now, but I like this approach. As a caterer, I weigh everything I can. I see a lot of comments about cakey cookies. If you measure the flour without weighing, the difference is weight can be considerable, depending on whether you dip or sift the cup. I even find a difference in the winter in CT, when I have to reduce the amount of flour by 10-15% to allow for the lack of moisture present in colder weather compared to the summer.
Thanks Deane, I hope you love the recipe! xTieghan
Thanks for the advice on weighing the flour, I didn’t know that and it will be very helpful for all baking recipes.
Yes, I tapped the cookie sheet and followed all your directions. It seems as though others have had their cookies turn out cakey. Some of us have made the same mistake, just wish we could pin point it.
Thank you.
Yes, I tapped the cookie sheet as directed. I totally followed your recipe. I see that others also had their cookies turn out cakey, therefore, those of us that had this issue have done the same thing wrong, only
we do not know what that is…
Sorry, it is really hard to say without seeing the cookies and actually being in the kitchen with you!