These brown-butter pecan chewy cookies are packed with nutty flavors, rum extract, and cinnamon. With crisp edges and soft centers that your family will love! 

Brown Butter Pecan Chewy Cookies with Rum Extract and Cinnamon

Brown butter pecan cookies are a new twist on an old classic.  They have deep, nutty flavors and warm spices for the holiday season. These brown butter cookies are made with brown sugar, pecan halves, cinnamon, vanilla, and rum extract. You will love the flavor, but not feel overpowered by it in the dough. The result is a cookie recipe with crisp edges, soft centers, and a rich aroma that fills the entire kitchen.

Brown butter, sometimes called Buerre Noisette, is a classic French staple in the kitchen. Brown butter is melted butter with an intensified flavor that can be made in under 10 minutes and boasts a nutty, bold taste. Bakers use brown butter because it adds depth to cookie recipes, cakes, and sauces.

Butter pecan desserts have a long history in American cooking. Butter pecan ice cream became popular in the early twentieth century and soon inspired recipes for pies, cakes, and cookies. The combination of butter, nuts, and sweetness offers a familiar flavor profile that has remained popular for generations.  You will also want to check out some of the other butter pecan recipes on my site!

Ingredients

unsalted butter
brown sugar
vanilla
rum extract
large egg
cinnamon
salt
baking soda
baking powder
all-purpose flour
toasted pecan halves

Equipment

large bowl
medium bowl
electric mixer
whisk
rubber spatula
small saucepan
baking sheet
parchment paper
wire rack
airtight container

Where to find ingredients

Unsalted butter, a large egg, and milk are refrigerated. Brown sugar, cinnamon, salt, soda, and powder are in the baking aisle. Vanilla and rum extract are near the spices. Pecan halves and nuts can be found in the baking aisle or near seasonal holiday displays. All-purpose flour is usually near sugar and baking staples.

What is brown butter?

Brown butter, or Buerre Noisette, is butter that has been melted and browned until the milk solids toast, producing nutty flavors and a rich aroma. Brown butter cookies and other baked cookies benefit from this natural caramel-like flavor.

How to make brown butter

1. Melt the butter by adding unsalted butter, cut into equal slices, to a saucepan over medium-low heat.
2. Stir and watch closely as the butter begins to foam. Stir constantly as the milk solids sink and begin to brown. You will smell a nutty aroma.
3. Remove when golden brown as soon as the butter turns golden with brown bits at the bottom, not black.
4. Remove from the heat to prevent burning. Pour into a heat-safe bowl to cool.

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Brown Butter Pecan Cookies

These brown-butter pecan chewy cookies are packed with nutty flavors, rum extract, and cinnamon. With crisp edges and soft centers that your family will love! 

Servings 18 cookies

Ingredients

• 1/2 cup pecan halves
• 1/2 cup unsalted butter
• 1.5 cups all-purpose flour
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp rum extract
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup baking powder
• 1/2 cup baking soda
• 1 tsp cinnamon

Instructions

1. Place chopped pecans in a small saucepan over medium heat. Toast, stirring often, until fragrant and lightly browned. Remove pecans from the pan and set aside.

2. In the same small saucepan, add the butter and melt over medium-low heat. Continue cooking until the milk solids turn golden brown and smell nutty. Remove from heat and cool to room temperature.

3. In a large mixing bowl, combine the brown butter, brown sugar, white sugar, vanilla extract, rum extract, and egg. Whisk until smooth.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.

5. Add dry ingredients to wet ingredients and stir until a dough forms.

6. Fold in the toasted pecans.

7. Chill the dough for 30 minutes.

8. Scoop dough onto a parchment-lined baking sheet.

9. Bake until the edges are lightly golden and the centers are soft.

10. Transfer cookies to a wire rack to cool completely.

Cookie Instructions

1. Toast the pecans in a small saucepan over medium heat for 5 minutes, until the pecans smell nutty and look slightly golden.
2. Prepare brown butter in a small saucepan and cool to room temperature.
3. Place the brown butter in a large mixing bowl with brown sugar, granulated sugar, vanilla, rum extract, and the large egg, and whisk until smooth.
4. In a large bowl, combine the cinnamon, salt, baking soda, baking powder, and all-purpose flour.
5. Fold wet ingredients into dry ingredients with a rubber spatula until a dough forms.
6. Stir in the toasted pecan halves and nuts using a spatula or electric mixer on low.
7. Chill the dough in the fridge or freezer for at least thirty minutes.
8. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
9. Scoop dough onto a baking sheet, leaving space between cookies.
10. Bake the cookies for 10-12 minutes.  The edges should be golden brown.
11. Transfer cookies to a wire rack to cool completely.

Storage

Store cookies in an airtight container at room temperature. Cookies can also be stored in the freezer for a longer shelf life.

If you like this recipe, you should make my other butter pecan recipes.

Butter Pecan Energy Bites

Butter Pecan White Chocolate Chip Cookies

Butter Pecan Scotcheroos

These brown butter pecan cookies are perfect for gifting during the holiday season. The nutty flavors of brown butter complement the sweetness of brown sugar and the richness of pecan halves, making these cookies hard to resist.

Did you try these Brown Butter Pecan Cookies? I would love to hear how they turned out for you. Please comment below this blog post or tag me on social media and let me know how they worked out for you. You can find me on Pinterest, Instagram, Twitter, and Facebook.