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These Brown Butter Pecan Cookies are thick, chewy, and loaded with chocolate and toasted pecans. Nutty browned butter and a bit of Rivulet liqueur take them from basic cookies to the next level. They definitely deserve a spot on every cookie tray and holiday table!
Behind This Brown Butter Pecan Cookies Recipe
I am so obsessed with these brown butter pecan cookies. They start with an amazing browned butter chocolate chip cookie that is thick, chewy, and baked just long enough to get that slightly under-done cookie dough texture in the center.
Then, they’re stuffed with buttered and toasted pecans and a few varieties of chocolates. The nutty browned butter (just like in my bakery-style chocolate chip cookies) and pecans paired with the mixture of chocolate create a perfectly balanced cookie that’s not too sweet and just perfectly chewy.
The real game changer in this recipe, though, is the addition of Rivulent liqueur in the batter. It just drips in buttery, nutty pecan flavor and adds that extra special something to set these apart from your basic brown butter pecan cookies.
Tips From My Kitchen
- Don’t burn the butter. Brown butter does not equal burnt butter! It should smell nutty and have a nice amber color. If it starts to smell burnt, toss it and start again.
- Let the sugar and butter cool. It’s important to add the sugar while the butter is still hot so that it dissolves. However, you do want to give the mixture time to cool before adding the eggs or else you’ll end up with scrambled eggs.
- Mix the eggs fully. When adding the eggs to the butter and sugar, be sure to mix for the full 3 minutes. There should be a visible change in the texture when it becomes creamy.
- Do not overmix. When adding in the dry ingredients, mix until just barely combined. There should be no streaks of flour, but overmixing can lead to dry, dense cookies.
- Chill the dough. The dough for these brown butter pecan cookies is definitely one that requires chilling. Otherwise, they’ll be super flat and not chewy at all.
- Add more boozy flavor. For extra Pecan Liqueur flavor, after they finish baking, brush the tops with a mixture of melted butter + Rivulet.
Key Ingredients
These cookies are made with typical cookie ingredients, plus a few extras like pecans and liqueur. Here’s an overview of everything needed; the exact measurements can be found in the recipe card below.
- Pecans – You can use pecan pieces or chopped pecan halves.
- Butter – For toasting the pecans and making browned butter. Salted or unsalted works.
- All-purpose flour
- Salt – Keeps the cookies from being too sweet.
- Ground cinnamon – Adds warmth that pairs nicely with the brown butter.
- Baking powder & baking soda – Both leavening agents are needed to create the soft, chewy texture.
- Sugar – Granulated sugar and dark brown sugar sweeten the cookies. The dark brown sugar also contributes to the chewiness of the cookies and adds a rich molasses undertone.
- Vanilla – You can use vanilla extract or vanilla paste.
- Rivulet pecan liqueur – If you can’t find Rivulet, bourbon or whiskey also works.
- Eggs – Make sure they come to room temperature first.
- Chocolate – Chocolate chips or chocolate chunks work. I used a combination of semi-sweet, dark, and milk chocolate. Feel free to use whatever you have on hand.
Why Add Rivulent?
Rivulent pecan liqueur is my secret ingredient in these cookies. It’s actually one of my favorite liqueurs to cook and bake with because it has such a robust nutty flavor. The liqueur adds hints of maple syrup, toasted pecans, cinnamon, orange, and butter, giving the cookies a rich, luscious flavor.
If you can’t find Rivulent, bourbon or whiskey can be used. It won’t add quite as much nutty depth to the cookies but it still adds some flavor.
Proper Storage
- Room temperature: Store brown butter pecan cookies in an airtight container at room temperature for 4-5 days.
- Freezer: Once they’ve cooled, transfer them to a freezer-safe container. Freeze for up to 3 months. Thaw on the counter.
Looking For More Cookie Recipes?
I hope you enjoy these brown butter pecan cookies as much as my family and I do! I look forward to your questions and feedback below. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments
Brown Butter Pecan Cookies with Pecan Liqueur
Ingredients
Toasting Pecans
- 1.5 cups Pecan pieces or pecan halves, chopped
- 2 tablespoons butter
Making the Cookies
- 2 sticks butter (for making browned butter)
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon good quality
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extra or paste
- 1/4 cup Rivulet pecan liqueur bourbon/whiskey can be subbed if you can't find Rivulet near you
- 2 large eggs, room temp
- 1 cup chocolate chips or chunks – I used a combination of semi-sweet, dark, milk, plus extra for topping cookies
- Pecan halves for topping cookies
- finishing salt flakes, like fleur de sel
For Extra Boozy Flavor
- 1 tablespoon butter
- 2 tablespoons Rivulet liqueur
Instructions
Toasting Pecans
- Toast the pecans in butter over medium-low for about 5-7 minutes, tossing frequently to prevent burning. You can do this step ahead of time.
Make The Cookies
- Combine the dry ingredients in a bowl: flour, baking soda & baking powder, cinnamon, and salt. Set aside.
- Brown the butter: in a saucepan over medium heat, add the butter and stir frequently to keep it moving. It takes about 7-8 minutes to start to brown and smell of the nutty aroma. Once you can smell it and see the toasty amber brown color, remove it from the heat and pour directly into the mixing bowl – still hot.
- Add the sugars and mix for a few minutes to cool down. Then add the room temp eggs, one at a time and mix until the batter becomes creamy – about 3 minutes. Scraping the bottom occasionally as it mixes.
- Add the vanilla and Rivulet Liqueur, mix to combine.
- To the mixer on the lowest speed, add the dry ingredients a little at a time until just barely mixed and some flour streaks remains. Add the chocolate and pecans, then finish mixing by hand with a silicone/rubber spatula.
- Wrap the dough tightly and place in the fridge for a 4 hours. If you're in a hurry, 45 minutes in the freezer will suffice.
- When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Scoop out the cookies and press down the tops slightly with additional buttery pecan halves and chocolate chunks.
- Bake for 8 minutes. Remove from the oven and leave on the tray to cool for 10 minutes. Sprinkle with finishing salt as they are cooling down.
- Store in an airtight container and they will stay fresh for a few days.
For extra boozy flavor:
- In a microwave or in the same saucepan you used for the pecans, over low heat, add the butter and liqueur, allow butter to melt and mixture to warm. Then brush the tops of the cookies with mixture (before adding sea salt flakes) for enhanced boozy flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would love to make this, but they don’t sell the Rivulet in my state (PA). I even checked if I could have it shipped to me and I can’t. Would another pecan liquor work?