Oooh, pinky up for these bad boys. Don’t these brown butter bourbon cookies sound sophisticated? If you’re looking for a rich and buttery chocolate chip cookie to make this holiday season, look no further.
Browned butter, buttered pecans, chocolate chips, a hint of bourbon, and flaky sea salt give these cookies a burst of flavor in each bite.
Butter Pecan Chocolate Chip Cookies
We all love chocolate chip cookies, but why not spruce them up sometimes? By adding a few flavorful ingredients, we get an indulgent cookie fit for John Dutton and Rip Wheeler. Mmm.
If you’re not hanging out with the cast of Yellowstone, these tasty treats are also great for Christmas cookies, Yellowstone watch parties, or whenever you crave a flavorful cookie.
Bourbon Pecan Cookies Ingredients
Here’s what you need to make this recipe. The measurements are in the recipe card below.
- All-purpose flour: Feel free to use gluten-free flour for GF cookies.
- Pecans: Chopped.
- Unsalted butter: We are adding our own salt.
- Baking powder
- Baking soda
- Brown sugar
- Granulated sugar
- Vanilla extract
- Dark chocolate chips
- Flaky sea salt
Chocolate Chip Bourbon Cookies Directions
Start by preheating your oven to 350 degrees F.
Chop the pecans if they aren’t already chopped.
Next, make the butter pecans by melting 1 1/2 tablespoons of butter in a large skillet on medium heat.
Add your chopped pecans to the skillet and stir to coat them all in butter.
Let the pecans toast for about 5 minutes, stirring occasionally. Turn off the heat and set them aside.
The next step is to brown the butter by adding 1 cup of butter to a medium skillet on medium heat.
Stir the butter often and cook just until the butter turns an amber color. There will be little brown bits at the bottom of the pan.
We also browned butter in these brown butter pumpkin cookies.
Remove the skillet from the heat right away and pour the browned butter into a bowl and set aside. Let the butter cool to room temperature.
Get a large mixing bowl and add the flour, salt, baking powder, and baking soda.
Whisk them together and set aside.
In a separate large mixing bowl, add the cooled brown butter, brown sugar, and granulated sugar.
Cream together using a hand or
Add in the bourbon and vanilla extract and mix until combined.
Add in the eggs one at a time and mix for about 15 seconds each time.
Fold the dry flour mixture into the batter, stirring just until combined.
Fold in the dark chocolate chips and butter pecans.
Use a 1/4 cup cookie scoop to scoop the batter onto a large baking sheet.
Leave about 3 inches between each cookie dough ball.
Gently flatten each cookie dough ball using clean hands or the bottom of a glass.
Top each cookie with additional chopped pecans and chocolate chips.
Bake in the preheated oven for 10-12 minutes or until golden brown.
Sprinkle the flaky sea salt onto each freshly baked cookie.
Let the cookies cool on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
Enjoy the rich buttery goodness!
Bourbon Pecan Chocolate Chip Cookies Recipe Notes and FAQ
Do these cookies taste strong of bourbon?
No, the bourbon flavor is not strong and just adds a hit of flavor.
Do I have to brown the butter?
The browned butter gives this recipe a rich and nutty flavor. It really makes the recipe much better, so it’s best not to skip this step.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 4 days.
Buttered Pecans ingredients
- 1 ½ cups pecans, chopped
- 1 ½ tablespoons unsalted butter
- 2 sticks unsalted butter
- 2 ¼ cups gluten free all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 tablespoons bourbon
- 2 large eggs, room temperature
- 1 cup dark chocolate chips (plus extra for decoration)
- ¼ cup chopped pecans (for decoration)
- ½ tablespoon flaky sea salt
- Preheat oven to 350 degrees F.
- To make the buttered pecans, melt 1 ½ tablespoons butter in a large skillet on medium heat. Add chopped pecans to the skillet and stir to coat in the butter. Allow the pecans to toast for about 5 minutes, stirring occasionally. Turn off the heat and set aside.
- To brown the butter, add 1 cup of butter to a medium skillet on medium heat. Stir frequently and cook just until the butter turns an amber color with brown bits at the bottom of the pan. Promptly remove the skillet from the heat and pour browned butter into a dish and set aside. Allow the butter to cool to room temperature.
- In a large mixing bowl, add flour, salt, baking powder, and baking soda. Whisk to combine and set aside.
- In a separate large mixing bowl, add cooled brown butter, brown sugar, and granulated sugar. Use a stand mixer or hand mixer to cream together.
- Add bourbon and vanilla extract and mix until incorporated.
- Add eggs, one at a time, mixing for about 15 seconds each time.
- Gently stir flour mixture into the batter just until combined.
- Fold in the dark chocolate chips and chopped buttered pecans.
- Use a ¼ cup cookie scoop to scoop the batter onto a large baking sheet, leaving about 3 inches between cookie dough balls.
- Use clean hands or the bottom of a glass to gently flatten each cookie dough ball. Decorate by adding additional chopped pecans and chocolate chips to each dough ball. Bake in preheated oven for 10-12 minutes or until golden brown. Sprinkle flaky sea salt onto each cookie while still warm from the oven.
- Allow the cookies to remain on the baking sheet for 2 minutes before transferring to a cooling rack.
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Amount Per Serving: Calories: 264Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 38mgSodium: 278mgCarbohydrates: 26gFiber: 2gSugar: 16gProtein: 3g
Nutrition facts are an estimate only.
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