I am so EXCITED about these cookies.
These cookies are simple – like really simple, but they’re also one of my favorites.
I adore this combo of brown butter, vanilla, pecans and um chocolate…lots of chocolate. 🙂
To me, these are the flavors of Thanksgiving – warm, cozy and super sweet. Nothing better, right?!?! I mean, yeah there’s turkey and gravy and all the sides, but what about the snacks, the nibbles and the sweets? Ok, there is usually pie for dessert, but I feel like you need something slightly sweet to nibble on in between the appetizers, the turkey and the pies.
What? Hey, I kind of have rather BIG expectations of Thanksgiving!
Also, you should know that it’s about that time of year when I start breaking out my “Eloise” talk. You see, Eloise at Christmastime will forever be one of my favorite holiday movies and I like to channel my inner Eloise this time of year.
Don’t judge. I am just a holiday freak.
Back when my family lived in Ohio, every Thanksgiving was spent at my Aunt Deb’s house in Pennsylvania. My Aunt Debbie has cooked Thanksgiving dinner for as long as I can remember. And for as long as I can remember, she has made turkey cookies every Thanksgiving. These said turkey cookies happen to be insanely delicious…or so I am told. Honestly, I remember what they look like, but I don’t really recall ever eating them…dang! Anyway, my mom has said they used to be her favorite part of the meal.
These cookies are famous though, like it’s not just my mom who raves about them, everyone in the family talks about the Turkey Cookies. Now here’s the thing. My Aunt is keeping her recipe top-secret. I swear, she may take it to the grave with her.
I created my own little Thanksgiving butter cookie. Granted these are nowhere near as cute as Turkey Cookies (cause a cookie cut, shaped and decorated like a Turkey will always win big on Thanksgiving…duh), but I am hoping they are equally delicious. I can’t say more delicious cause like I said, I don’t really remember the Turkey Cookies. Mom (who has been a brutally honest and brutally tough critic these days) says these cookies are just as good, so I will take it.
And ok, I am pretty sure my cookies are a million and one times easier than my aunts.
I actually think it’s pretty cool my aunt is keeping the recipe secret…but really, maybe she’ll tell me someday? Maybe?!? Well, I have hope anyway.
Here’s the deal, this is a ONE bowl, no fuss cookie. The hardest part is allowing the dough to chill out in the fridge (or the freezer if you are short on time). It requires a good amount of butter (and brown butter…aka the best kind of butter), some sugar, flour, salt, a heavy dose of vanilla, pecans and a generous dip in some melted chocolate. <–YES.
These Slice N Bake Vanilla Brown Butter Pecan Cookies literally take 10-15 minutes to fully prep and then it’s just chill, slice, bake, pour a cold glass of milk, cookies go for a dip in some chocolate… EAT.
Simple as that.
Perfect for an afternoon snack, to munch on throughout Thanksgiving Day, or even to gift for the holidays…if you can resist eating them all yourself, which I will not lie is a HARD task to do. Just telling it like it is.
OH, OH. I also have to give a shout out to all my candle lovers out there that these cookies, a super comfy couch or better yet, a wood burning fire, a glass of milk, a good movie/tv show/book/magazine (in my world, a Christmas Movie) and a Gingerbread Spice OR Pumpkin Pie candle is possibly one of the bestest ways in the world to end your night. Again, just sayin.
Slice 'N' Bake Vanilla Brown Butter Pecan Cookies...Dipped in Chocolate.
Servings: 30 Cookies
Calories Per Serving: 136 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 sticks (16 tablespoons) unsalted butter
- 2 teaspoons vanilla OR 1 vanilla bean seeds scraped out
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 2- 2 1/4 cups all-purpose flour
- 1-2 tablespoons water if your dough seems dry
- 3/4 cup raw pecans very finely chopped
- 1 egg beaten (the is the egg wash)
- 1 cup coarse turbinado sugar
- 1 1/2 cups semi-sweet or milk chocolate chips
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- Add the butter to a medium saucepan with high sides. Allow the butter to brown lightly until it smells toasted, about 5 minutes, stirring often. Butter will foam and then settle back down. Remove from the heat and let cool slightly. Stir in the vanilla or vanilla bean seeds, granulated sugar, brown sugar and salt. Add two cups flour and stir until fully combined. If the dough is still to moist to form a ball and hold, then add the remaining flour 1/4 cup at a time. Add 1-2 tablespoons water if these needs to be moistened a bit.
- Stir in the pecans.
- Place the dough on a large piece of wax paper or plastic wrap. Using your hands, shape it into a log about 12 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place the fridge for 3 hours or overnight. If you have an empty cardboard paper towel ring laying round, cut this lengthwise down the center and then fit your dough roll inside to help the dough set in a round shape.
- Preheat oven to 350 degrees F.
- Unwrap the dough and place it on a cutting board. Brush dough with egg wash, and roll in course sanding sugar. Using a really sharp knife, cut the log into 1/2 inch slices. It is important to cut in a quick forward motion. Do not move the knife back and forth. Use force when cutting. If you cut too slow, the dough will crack. Carefully Arrange the slices 1 inch apart on baking sheet. Bake the cookies for 10-14 minutes, their edges will be golden brown. Let cool 10 minutes on the baking sheet and then VERY carefully transfer to a cooling rack. These cookies are very fragile, so be gentle with them.
- Melt the chocolate over a double broiler or in the microwave on full power, stirring every 30 seconds until smooth. Drizzle the chocolate over each cookie OR dip each cookie in the chocolate and if desired sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 5 minutes. Store cookies in an airtight container for up 4 days at room temperature.
I’ll have some chocolate with my cookies, please… Don’t mind if I do.