Get ready to savor the rich, nutty goodness of our Brown Butter Bourbon Pecan Cookies, made even more irresistible with Big Creek Small Batch Bourbon. These cookies blend the toasty flavor of brown butter, the crunch of pecans, and the smooth caramel warmth of Georgia’s finest bourbon. Perfect for sharing…or not!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, melted until browned
- 3/4 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup semi sweet chocolate
- 1 cup bourbon pecans
- 2 tablespoons of Big Creek Small Batch Bourbon, seperated
Instructions
- Preheat Oven to 350F
- Add chopped pecans, 1/4 cup of brown sugar and 1 tablespoon of Bourbon to a sheet pan. Combine and toast at 350F for 10 minutes. Set aside.
- Add butter to saucepan and melt until browned. Set aside.
- 3. In a large bowl combine flour, salt, baking soda; whisk well to combine then set aside until needed.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine melted browned butter, remaining brown sugar (3/4 cup) and white sugar and beat on medium-speed until well combined; about 1 minute
- Add in the vanilla and remaining bourbon (1 tbsp) and beat until combined.
- Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn the mixer off.
- Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and bourbon pecans.
- Chill in the refrigerator for a minimum of 1 hour.
- Scoop cookies and place on a lined baking sheet about 2 inches apart.
- Bake for 12 minutes or until golden brown.
- Allow cookies to cool on a baking sheet for 15 minutes and then transfer to a cooling rack.
- Enjoy!
