Salted Caramel Brown Butter Pecan Cookies
Gooey in the middle, crispy on the outside and perfectly balanced with buttery toasted pecans. Legitimately the only cookie you need this October.
Ingredients
Directions
- 1
Melt one stick of butter on medium heat for about 3-4 minutes, until the foam says goodbye and you’ve got a rich, golden brown color. Pour that liquid gold into a separate bowl and pop it in the fridge to cool.
- 2
Roughly chop the pecans and toast them in a large skillet with 2 tablespoons of butter and 1 tsp of salt over medium-high heat. Stir constantly for about 3-5 minutes. Once they’re lightly browned and smell amazing, set aside.
- 3
Cream together the softened butter, your brown butter, brown sugar, and granulated sugar. Mix for 2-4 minutes, or until it’s all fluffy.
- 4
Add the eggs and vanilla extract to your fluffy butter-sugar mix. Mix until everything’s well combined. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually introduce this dry mixture to the wet ingredients. Mix just until combined. Then stir in the toasted pecans. Chill the dough in the fridge for at least an hour but ideally for around three hours.
- 5
Preheat your oven to 375°F.
- 6
If you are adding caramel, scoop one tablespoon of cookie dough, make a dent in the middle, add the caramel piece, then mold another tablespoon of dough on top. If skipping caramel, scoop out 2 heaping tablespoons of dough for each cookie. Place them on a baking sheet, leaving some room between each ball.
- 7
Bake for 9-10 minutes or until they’re golden brown. Let the cookies cool for a few minutes then enjoy!
