Bourbon Pecan Cookies

These Bourbon Pecan Chocolate Chunk Cookies combine the nutty depth of browned butter with warm cinnamon and a splash of bourbon for a truly decadent treat. Packed with pecans and melty chocolate chunks, they’re perfect for cozy moments or festive indulgences!

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Servings

12 cookies

Prep Time

15 minutes

Cook Time

20 minutes

Recipe by

Olive & Whisk

2½ cup	all-purpose flour
½ cup	granulated sugar
¾ cup	dark brown sugar
1 tsp	fine sea salt
1 tsp	baking powder
½ tsp	baking soda
½ tsp	cinnamon
1 cup	Plugrà unsalted butter
2	eggs
2 cups	chopped pecans
2 cups	chocolate chunks
1 tsp	vanilla extract
3 tbsp	bourbon

1	Brown the butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a golden brown with a nutty aroma, about 5–7 minutes. Watch closely to prevent burning.
2	Pour the browned butter into a bowl, scraping any browned bits from the pan. Let it cool in the fridge until it is solidified.
3	Prepare the wet ingredients: To a large mixing bowl with browned butter, add the granulated sugar and dark brown sugar. Beat until well combined.
4	Add the vanilla extract and bourbon, then beat in one egg at a time, mixing until smooth.
5	Mix the dry ingredients: In a separate bowl, whisk together the flour, sea salt, cinnamon, baking powder, and baking soda.
6	Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7	Fold in the chopped pecans and chocolate chunks, distributing them evenly throughout the dough.
8	Bake the cookies: Preheat your oven to 350°F and line a baking sheet with parchment paper.
9	Scoop about 3 tablespoons of dough per cookie and place them on the prepared baking sheet, spacing them about 2 inches apart.
10	Bake for 10–12 minutes, or until the edges are golden and the centers are still slightly soft.
11	Let cool and serve.