Brown Butter White Chocolate Candied Pecan Cookies

Name: Brown Butter White Chocolate Candied Pecan Cookies
Prep time: 1 h 50 min
Cook time: 10 min
Total time: 2 h
Yield: 26 cookies
Ingredients: 2 cups white chocolate chips; 1 1/3 cups candied pecans; 1 cup unsalted butter; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 1/4 cups light brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 tablespoon pure vanilla extract; 3 tablespoons granulated sugar; 1 teaspoon ground cinnamon; Flaky sea salt; Extra white chocolate candied pecan bark

User Reviews

5.0

6 reviews

Excellent

Prep Time
1 hr 50 mins
Cook Time
50 mins
Total Time
2 hrs
Servings
26 cookies
Calories
279 kcal
Course
Baked Goods
Cuisine
American

Brown Butter White Chocolate Candied Pecan Cookies

Iris Warren

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Soft, chewy, brown butter cookies rolled in cinnamon sugar with chunks of white chocolate candied pecan bark. Every bite is a delightful mix of sweet, nutty, and caramel buttery flavors.

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Ingredients

Servings

For the bark:

2 cups white chocolate chips, I like Guittard or Ghirardelli
1 1/3 cups candied pecans, chopped

For the cookies:

1 cup unsalted butter, cut into tablespoon pieces
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/4 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract

For the topping:

3 tablespoons granulated sugar
1 teaspoon ground cinnamon
Flaky sea salt, for sprinkling on cookies
Extra white chocolate candied pecan bark, for garnish

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Instructions

Line a large baking sheet with parchment paper. Place white chocolate in a large microwave-safe bowl. Microwave on high in 30 second increments, stirring in between, until chocolate melts and is smooth. Stir in the chopped candied pecans. Pour the white chocolate pecan mixture onto prepared baking sheet and spread in an even layer, about 1/4 inch thick. The bark is chunky. Place the baking sheet of bark in the refrigerator and chill until hardened, about 20 to 30 minutes.
Meanwhile, place the butter in a light-colored medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a large bowl. Let cool to room temperature. You can put it in the fridge to speed up the process.
Remove the bark from the fridge. Using a sharp knife, chop the bark into chunks. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer, combine the browned butter, brown sugar, and granulated sugar. With the beater blade, mix until well combined. Add the eggs and vanilla. Mix until smooth, scraping down the sides of the bowl with a spatula as necessary.
Turn off the mixer and add all the dry ingredients. Mix on low until just combined. Don’t over mix.
Stir in 1 1/2 cups of the white chocolate candied pecan bark (reserve the rest for garnishing the cookies). Scoop the dough into balls, about 2 tablespoons per cookie, and chill the balls in an airtight container for at least 1 hour. You can chill the dough balls for up to 48 hours.
When ready to bake, remove the dough from the fridge and preheat the oven to 350 degrees F. In a small bowl, combine the sugar and cinnamon. Roll each cookie dough ball in the cinnamon sugar mixture until well coated.
Place the balls on a large baking sheet that has been lined with parchment paper. Leave about 2-inches of space between each cookie.
Bake for 10 to 14 minutes or until cookies are set around the edges, but still soft in the center. Remove from the oven and sprinkle with flaky sea salt. While the cookies are still warm, gently press a few pieces of the bark on top of each cookie. You might have some leftover bark, but I don’t think you will mind, it’s SO good!
Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

Notes

You can make the candied pecans in advance. Store in a jar in the pantry for a few weeks or freeze for a few months. You can also make the bark in advance and store in the pantry for a few weeks or in the freezer for a few months.
Store the cookies in an airtight container on the counter for up to 3 days. Freeze for up to 3 months.

Nutrition Information

Show Details

Calories 279kcal (14%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 34mg (11%) Sodium 176mg (7%) Potassium 90mg (3%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 241IU (5%) Vitamin C 0.1mg (0%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 26cookies

Amount Per Serving

Calories 279 kcal

% Daily Value*

Calories	279kcal	14%
Carbohydrates	36g	12%
Protein	3g	6%
Fat	14g	22%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	34mg	11%
Sodium	176mg	7%
Potassium	90mg	2%
Fiber	1g	4%
Sugar	26g	52%
Vitamin A	241IU	5%
Vitamin C	0.1mg	0%
Calcium	54mg	5%
Iron	1mg	6%