Creamy, chewy, and decadently nutty — these Brown Butter Bourbon Pecan Chocolate Chunk Cookies are everything you want from a comfort-cookie with a grown-up twist. The nutty warmth of browned butter pairs with a hint of bourbon and big chocolate chunks for a cookie that melts in your mouth and keeps people coming back for more. Fun fact: browning butter elevates simple cookies into something that tastes famously bakery-made without much extra effort. If you love quick crowd-pleasers, you’ll find this recipe both simple and show-stopping. Try it tonight and then wander over to check my take on a classic for more baking inspiration for another brown-butter cookie idea — you’ll thank me later.
What is Brown Butter Bourbon Pecan Chocolate Chunk Cookies?
What’s in a name? Plenty of deliciousness. Brown Butter Bourbon Pecan Chocolate Chunk Cookies get their long title because every element matters: brown butter for depth, bourbon for warm complexity, pecans for crunch, and big chunks of chocolate for that ooey-gooey payoff. Who invented it? Probably a baker who liked complexity and a good party. Why the bourbon? Because sometimes adult cookies need a little flair. And yes, it plays into the old saying that “the way to a man’s heart is through his stomach.” Ready to discover why one cookie can contain so many great textures and flavors? Give them a try and prepare for compliments.
Why You’ll Love This
- Rich, layered flavor: Browned butter gives deep caramel notes, bourbon adds mellow warmth, toasted pecans contribute a smoky crunch, and chocolate chunks create pockets of melty bliss. The result is a cookie that’s complex yet comforting.
- Cost-effective and satisfying: Store-bought gourmet cookies are tempting but expensive. Making a batch at home uses pantry staples and pays off in big flavor for a fraction of the cost — perfect for snacks, gifts, or weekend baking.
- Versatile and family-friendly: Kids love the chocolate and cookie texture while adults appreciate the pecans and bourbon undertone. If you enjoy other pecan-forward desserts, check out this cinnamon bundt with pecan brown butter glaze for more inspirations that highlight pecans and brown butter.
These cookies hit the sweet spot between everyday baking and special-occasion treats — you’ll want to make them again and again.
How to Make
Quick Overview
This recipe is straightforward and dependable. You’ll toast pecans, brown butter for that toasty, nutty flavor, mix a soft dough studded with chocolate chunks, and bake until edges are golden and centers are chewy. Prep is mostly hands-off while flavors develop. Total time: about 20 minutes active time plus 2 hours chilling for the browned butter to cool. Bake time: 10 minutes per batch.
Ingredients
- 1.5 tbsp butter for toasting pecans, melted
- 1.5 cups chopped pecans, toasted
- 8 oz unsalted butter, for browning
- 2⅓ cups all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 tbsp bourbon
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 12 oz chopped chocolate (dark or milk as preferred)
- Pecan halves for topping, optional
- Sea salt for garnish
Directions
- Melt 1.5 tbsp butter in a skillet over medium heat. Add chopped pecans and toast, stirring often, for about 5 minutes until fragrant and lightly browned. Remove from heat and set aside to cool.
- In a saucepan over medium-high heat, melt 8 oz unsalted butter. Swirl and cook until the butter foams and then turns a golden-brown color with a nutty aroma, about 3 minutes. Watch closely to prevent burning.
- Transfer the browned butter to a heatproof bowl and refrigerate for 2 hours so it firms and cools. This helps create the chewy texture and concentrated flavor.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or a silicone mat.
- In a large bowl, whisk together 2⅓ cups all-purpose flour, 1 tsp salt, 1 tsp cinnamon, and 1 tsp baking soda until evenly combined.
- In another bowl, beat the cooled brown butter, 1 cup dark brown sugar, and ½ cup granulated sugar until creamy and smooth. Use a wooden spoon or electric mixer on medium.
- Add 2 tbsp bourbon and 2 tsp vanilla extract to the butter-sugar mixture, mixing until fully incorporated.
- Beat in the 2 large eggs one at a time, scraping down the bowl after each addition to ensure smooth, even mixing.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix; stop when no dry streaks remain.
- Fold in the 12 oz chopped chocolate and the toasted, buttered pecans until distributed evenly throughout the dough.
- Using about 3 tbsp of dough per cookie, roll into balls and place on prepared baking sheets spaced about 2 inches apart.
- Optional: press a pecan half gently onto the top of each cookie, then bake for 10 minutes until the edges are golden but centers still look slightly soft. Immediately sprinkle with a pinch of sea salt.
- Let cookies cool on the pan for 10 minutes before transferring to a wire rack to finish cooling. This keeps them chewy inside with crisp edges.
What to Serve With
These cookies are excellent on their own, but pairing elevates the experience. Try serving with a glass of cold milk, a cup of strong coffee or espresso, or a mellow black tea. For adult gatherings, pair with a small pour of bourbon or a dessert wine. To create a dessert board, offer sliced apples, a scoop of vanilla ice cream, or a simple caramel dip for dunking.
Top Tips for Perfecting
- Substitute toasted walnuts if pecans aren’t available, but adjust toasting time as walnuts toast faster.
- Don’t skip chilling browned butter; cooling concentrates flavor and prevents greasy cookies.
- Use high-quality chocolate and chop it into uneven chunks for melty pockets and texture contrast.
- Underbake slightly for chewier centers; the cookies will continue to set as they cool.
- Avoid overmixing the dough once flour is added to keep cookies tender.
Storing and Reheating Tips
- Room temperature: Store cookies in an airtight container for up to 4 days.
- Refrigerator: Keep in an airtight container for up to 10 days if you prefer firmer cookies.
- Freezing: Freeze baked cookies in a single layer on a sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature.
- Reheating: Warm a cookie for 8–10 seconds in the microwave or 5 minutes in a 300°F (150°C) oven for that fresh-baked feel. For frozen cookies, thaw at room temperature then warm as above.
FAQs
How strong is the bourbon flavor?
The bourbon provides a subtle warmth rather than a boozy punch. If you prefer milder flavor, reduce to 1 tablespoon. For more pronounced notes, keep the 2 tablespoons.
Can I use regular butter instead of browning it?
You can, but browning adds caramelized, nutty depth that regular melted butter won’t replicate. If short on time, melted butter still yields a tasty cookie.
Can I make the dough ahead of time?
Yes. You can refrigerate dough for up to 48 hours or freeze dough balls for up to 3 months. Bake directly from chilled or partially thawed for best results.
Are these cookies kid-friendly because of bourbon?
Most of the alcohol cooks off during baking, leaving flavor but not intoxication. If serving to children, you can omit bourbon and replace with 1 tablespoon extra vanilla.
How do I prevent cookies from spreading too much?
Chill the browned butter fully and consider chilling dough balls for 15–30 minutes before baking. Also, make sure your baking sheets aren’t warm.
Conclusion
These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are a joyful blend of comfort and sophistication — easy to make, budget-friendly, and perfect for sharing. They’re forgiving for beginners and rewarding for seasoned bakers, offering chewy centers, crisp edges, and layers of flavor that impress without fuss. If you want to compare takes or get inspired by another twist on the brown-butter pecan theme, check out this thoughtful recipe roundup on Brown Butter Bourbon Pecan Chocolate Chunk Cookies – Baker by Nature and see a different baker’s approach at Brown Butter Bourbon Pecan Chocolate Chunk Cookies. – Half Baked Harvest. Give these cookies a try, share them with friends, and enjoy the little moments of happiness they bring.
Brown Butter Bourbon Pecan Chocolate Chunk Cookies
Equipment
- Skillet
- Saucepan
- Mixing Bowl
- Baking Sheets
- Parchment Paper
Ingredients
Ingredients for Cookies
- 1.5 tbsp Butter for toasting pecans, melted
- 1.5 cups Chopped pecans, toasted
- 8 oz Unsalted butter, for browning
- 2⅓ cups All-purpose flour
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1 tsp Baking soda
- 1 cup Dark brown sugar, packed
- ½ cup Granulated sugar
- 2 tbsp Bourbon
- 2 tsp Vanilla extract
- 2 large Eggs, room temperature
- 12 oz Chopped chocolate (dark or milk as preferred)
- Pecan halves for topping, optional
- Sea salt for garnish
Instructions
- Melt 1.5 tbsp butter in a skillet over medium heat. Add chopped pecans and toast, stirring often, for about 5 minutes until fragrant and lightly browned. Remove from heat and set aside to cool.
- In a saucepan over medium-high heat, melt 8 oz unsalted butter. Swirl and cook until the butter foams and then turns a golden-brown color with a nutty aroma, about 3 minutes. Watch closely to prevent burning.
- Transfer the browned butter to a heatproof bowl and refrigerate for 2 hours so it firms and cools.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or a silicone mat.
- In a large bowl, whisk together 2⅓ cups all-purpose flour, 1 tsp salt, 1 tsp cinnamon, and 1 tsp baking soda until evenly combined.
- In another bowl, beat the cooled brown butter, 1 cup dark brown sugar, and ½ cup granulated sugar until creamy and smooth.
- Add 2 tbsp bourbon and 2 tsp vanilla extract to the butter-sugar mixture, mixing until fully incorporated.
- Beat in the 2 large eggs one at a time, scraping down the bowl after each addition to ensure smooth, even mixing.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix; stop when no dry streaks remain.
- Fold in the 12 oz chopped chocolate and the toasted, buttered pecans until distributed evenly throughout the dough.
- Using about 3 tbsp of dough per cookie, roll into balls and place on prepared baking sheets spaced about 2 inches apart.
- Optional: press a pecan half gently onto the top of each cookie, then bake for 10 minutes until the edges are golden but centers still look slightly soft. Immediately sprinkle with a pinch of sea salt.
- Let cookies cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.