Brown Butter Bourbon Pecan Cookies
- Angela
- Dec 18, 2025
- 3 min read
Updated: 6 days ago
Some desserts just make the house smell amazing.
These Brown Butter Bourbon Pecan Cookies are one of my favorite cookies to bake when the weather starts to cool down. Brown butter gives them a rich, nutty flavor, toasted pecans add just the right amount of crunch, and a buttery bourbon glaze ties everything together.
A handful of chocolate chips adds a little extra richness without taking away from the brown butter and pecans.
They're soft in the center, lightly crisp around the edges, and full of cozy Kentucky flavor in every bite.
Why You'll Love This Recipe
Rich, nutty brown butter flavor.
Soft, bakery-style cookies.
Toasted pecans in every bite.
Finished with an easy bourbon glaze.
Perfect for fall, the holidays, or anytime you're craving something homemade.
What You'll Need
This recipe comes together with a few baking basics.
Light-colored saucepan (for browning butter)
Mixing bowls
Hand mixer or stand mixer
Baking sheet
Parchment paper or silicone baking mat
Whisk
Tip: A light-colored saucepan makes it much easier to see when the butter reaches that perfect golden brown color.
Ingredients
For the Cookies
1 cup unsalted butter
1 cup brown sugar
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾–1 cup semi-sweet or dark chocolate chips
1 cup chopped pecans
For the Bourbon Glaze
1 cup powdered sugar
4–5 tablespoons bourbon
2 tablespoons melted butter
Pinch of cinnamon
Flaky sea salt
How to Make Brown Butter Bourbon Pecan Cookies
1. Brown the butter.
Melt the butter over medium heat, stirring often.
Once it turns a deep golden brown and smells nutty, remove it from the heat and let it cool.
2. Make the cookie dough.
Beat the cooled brown butter with both sugars until smooth.
Mix in the eggs and vanilla.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually stir the dry ingredients into the wet ingredients until just combined.
Fold in the pecans and chocolate chips.
3. Bake the cookies.
Preheat the oven to 350°F.
Scoop the dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.
Bake for 10–11 minutes, until the edges are lightly golden and the centers are still soft.
Allow the cookies to cool.
4. Make the glaze.
Whisk together the powdered sugar, melted butter, bourbon, and cinnamon until smooth.
If the glaze is too thick, add another teaspoon of bourbon or water.
If it's too thin, whisk in a little more powdered sugar.
5. Finish the cookies.
Drizzle the glaze over the cooled cookies and sprinkle lightly with flaky sea salt.
Make It Your Own
Add extra toasted pecans.
Use dark chocolate instead of semi-sweet.
Chill the dough for thicker cookies.
Skip the chocolate chips if you want the brown butter flavor to shine even more.
Storage & Leftovers
Store the cookies in an airtight container at room temperature for up to 4 days.
They also freeze well for up to 3 months.
Frequently Asked Questions
Can I skip browning the butter?
You can, but browned butter gives these cookies their rich, nutty flavor that's worth the extra few minutes.
What bourbon should I use?
Use a bourbon you enjoy drinking. It doesn't have to be expensive, but a good-quality bourbon gives the glaze great flavor.
Do I have to chill the dough?
No, but chilling it for about 30 minutes makes thicker bakery-style cookies.
Can I make these without chocolate chips?
Absolutely. They're delicious with or without them.
A Few Final Thoughts
These Brown Butter Bourbon Pecan Cookies are everything I love about fall baking.
They're rich, buttery, full of toasted pecans, and finished with a bourbon glaze that gives them just the right Kentucky touch.
Whether you're baking them for the holidays, sharing them with friends, or enjoying one with an afternoon cup of coffee, I hope they become one of your favorite cookie recipes.
Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.
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