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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.Â
Notes
Freezing:Â the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed.Â
SO GOOD!
Hey Julia,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
This recipe is delicious!! I always double whatever the called for amount of vanilla extract is and used one tablespoon bourbon vanilla extract from Trader Joe’s as well as one tablespoon Madagascar vanilla extract.
Will definitely be making them again!!!
Hi Fallon,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Unfortunately, I found these cookies to be bland (except for the Bourbon flavor). I definitely would use dark brown sugar and more of it. Also, for sure on the cakey side as others commented. I used a 2 tbs scoop and had to bake way longer than the recipe called for (but that could be my oven). I wouldn’t recommend taking these to a bake sale.
Hi Alexa,
So sorry you did not enjoy the recipe, thanks for giving it a try. xTieghan
Hello! What kind of bourbon did you use or recommend?
Hey Emily,
I love Off Hours or 4 Roses Bourbon. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Just had my first bite and was in heaven. I did add 1/4 cup of light brown sugar as mentioned by other reviewers. They came out perfectly – slight crisp on the outside and chewy on the inside. Taking them to a Friendsgiving tomorrow along with Tieghan’s Chai Pumpkin Pie with Maple Whipped Cream. Yum!
Hi Rachel,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
The flavors in these cookies are a smash hit, and it’s so close to being an amazing cookie. But I had the same issue several others have described- the cookie dough was cakey, didn’t spread enough or form crispy edges, and was kind of bland once baked (the raw dough was delicious). I’m an experienced cookie maker and I followed the recipe exactly, so I don’t think it was user error. I have a couple ideas of what might be wrong, one of which is that maybe the differences in altitude in Colorado could be affecting how it bakes? This same issue happened to me with another recipe on this blog containing a brown butter cookie base. I’m going to play around with the dough recipe bc the flavors really are amazing.
Hey there,
So sorry you had issues with the recipe, no adjustments are needed for altitude. Thanks for giving the recipe a try. xTieghan
Can you share some tips on how much mixing? Made these and they are good but mine missed the mark on crisp edge. They are more soft all over. Can you do an insta story or video on a really good chocolate chip cookie? Thanks!!!
Hey there,
Was there anything you adjusted in the recipe? Did you bang them on the counter? I make cookies on IG quite often:) xTieghan
The cookie dough is out of this world. They barely made it to the oven.
Hey! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! 🙂 xxTieghan
Yum! All bourbon goodness. Perfect blend of chocolate, bourbon, pecans with the accent of sweet and salty.
Unfortunately I used my mixer and possibly over beat too much air. They did not come out chewy with a crispy edge but more cakey.
But the flavor was smooth
Thanks so much for trying out this recipe Kim! I’m so glad you enjoyed it 🙂 xxTieghan
Turned out cakey and not crispy. Any tips ? Great flavors though
Hi! I’m so excited about this recipe. I’m just wondering if you think these cookies would freeze well? November is so busy and I’d love to make in advance for thanksgiving. Thank you!
Hi there! I haven’t ever frozen them before but that should work just fine! xTieghan
This recipe is amazing. I Love the toasted taste. Next time I will add more Bourbon and more pecans. Thank you for the awesome recipes.
Hey there! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
These are my favorite! Could I make this into a skillet cookie? Any recommendations on how to?
These sound delicious, has anyone added crisp bacon to this yet?
Absolutely love this recipe and have made it many times! I used walnuts instead of pecans (we had a never ending supply of walnuts at the time) and the cookies were delicious. This is definitely one of my favorite recipes!
Hey Audrey,
Happy Sunday! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
This is an excellent recipe! My cookies did not flatten as much as shown but it’s my first time “dropping” the pan during baking so I may not have dropped it hard enough, but absolutely no complaints on the taste, fantastic! I will be adding this to my book of chocolate chip cookie recipes. Thanks Tieghan for sharing!
Hey Dianne,
Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan