Creamy, nutty, boozy, and delightfully chewy — these Brown Butter Bourbon Pecan Chocolate Chunk Cookies are everything you want in an indulgent cookie. The brown butter adds a deep, toasty caramel note while bourbon brings a soft warmth that pairs perfectly with toasted pecans and big chocolate chunks. Fun fact: browning butter is a tiny step that makes a huge difference — it smells like the bakery aisle at home. If you already enjoy classics like chocolate chip cookies, this version is an easy next step to impress family and friends. For a similar spin, see my other twist on pecan cookies here: brown butter bourbon pecan chocolate chunk cookies recipe. Simple, quick, and utterly crowd-pleasing, you’ll want to bake a batch this afternoon.
What is Brown Butter Bourbon Pecan Chocolate Chunk Cookies?
What’s in a name? These cookies read like a short story: brown butter for depth, bourbon for a kiss of warmth, pecans for crunch, and chocolate chunks for gooey pockets. Why so many adjectives? Because each one plays its part. Who decided a cookie needed personality — and rather a lot of it — anyway? Maybe someone who believes “the way to a man’s heart is through his stomach.” Or anyone who appreciates the alchemy of butter transforming into something richer and nuttier. Try them once and you’ll understand why this mouthful of flavors earned such a long, delicious name. Ready to bake? Give them a whirl and see which element becomes your favorite.
Why You’ll Love This
- Deep, layered flavor: Browning the butter unlocks toffee-like notes that make every bite complex and irresistible. The bourbon rounds out the sweetness with a subtle adult-friendly warmth, and the toasted pecans add a buttery crunch.
- Cost-effective and satisfying: Making these at home saves money compared to specialty bakery cookies, and a single batch yields plenty for sharing or freezing for later snacking.
- Texture and contrast: Soft, chewy centers with crisp, golden edges and big chocolate chunks that melt into velvety pockets — it’s sensory perfection.
Compared to a basic chocolate chip cookie on the blog, these are more advanced in flavor but just as easy to prepare, making them a fantastic next-level bake for regular cookie lovers. I promise — they’re worth the extra two minutes of attention when browning butter. Go on, preheat that oven and treat yourself.
How to Make:
Quick Overview
This recipe is straightforward and forgiving: brown the butter for complexity, toast pecans with a touch of butter for extra richness, and mix a simple dough that doesn’t require chill time beyond cooling the butter. Expect a cookie with a crisp edge, chewy center, and a nutty-chocolate punch. Prep time is about 30 minutes (including butter chilling) and bake time is roughly 10 minutes per batch, so you can have fresh cookies in under an hour and a half from start to finish.
Ingredients
- 1.5 tbsp Butter, melted (for toasting pecans)
- 1.5 cups Chopped pecans, toasted with butter (see directions)
- 8 oz Unsalted butter, browned and cooled (about 2 sticks)
- 2⅓ cups All-purpose flour, spooned and leveled
- 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), large chunks preferred
- Pecan halves, for topping (optional)
- Sea salt, for garnish
Directions
- Melt 1.5 tbsp butter in a skillet over medium heat. Add 1.5 cups chopped pecans and toast, stirring frequently, for about 5 minutes until fragrant and lightly browned. Transfer to a plate to cool; set aside.
- In a saucepan, heat 8 oz unsalted butter over medium-high heat, stirring often. Watch closely — it will foam, then the milk solids will brown and give a nutty aroma. When the butter is golden brown with toasted bits, remove from heat and transfer to a heatproof bowl. Refrigerate until fully chilled and slightly firm, about 2 hours.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
- 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 well combined. Scrape down the bowl as needed.
- Add 2 tbsp bourbon and 2 tsp vanilla extract to the creamed mixture, mixing well so the flavor distributes evenly.
- Beat in 2 large eggs, one at a time, fully incorporating each before adding the next.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Fold in 12 oz chopped chocolate and the toasted buttered pecans until evenly distributed.
- Using about 3 tbsp dough per cookie, roll into balls and place on the prepared baking sheets about 2 inches apart. Optionally press a pecan half onto the top of each cookie for a pretty finish.
- Bake for 10 minutes, or until edges are golden and centers look slightly soft. Remove from oven and immediately sprinkle with a pinch of sea salt.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling. Enjoy warm or at room temperature.
What to Serve With
- A cold glass of whole milk or a frothy latte balances the richness perfectly.
- For an adult pairing, try a small pour of bourbon or a brown ale to echo the cookie’s flavors.
- A scoop of vanilla bean ice cream makes these cookies into an indulgent dessert sandwich.
- Serve with a simple fruit salad or sliced apples to add a fresh, bright contrast.
Top Tips for Perfecting
- Ingredient substitutions: Use a high-quality dark chocolate or bittersweet for less sweetness; swap bourbon for rum if preferred.
- Brown butter timing: Stay nearby when browning butter — it goes from browned to burnt fast. Aim for an amber color and nutty smell.
- Dough temperature: Let browned butter fully chill so the dough holds shape during baking. If butter is too soft, cookies spread too much.
- Portion control: Use a cookie scoop for uniform cookies and even baking.
- Avoid overbaking: Remove when centers are still a touch soft; they’ll firm as they cool.
For another pecan-forward cookie idea that’s simpler and equally satisfying, check this related recipe: brown butter pecan cookies.
Storing and Reheating Tips
- At room temperature: Store cooled cookies in an airtight container for up to 3 days. Place a slice of bread in the container to help keep them soft.
- Refrigeration: Cookies will keep in the fridge in an airtight container for up to 1 week — bring to room temperature before serving.
- Freezing: Freeze baked cookies in a single layer on a sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. Cookie dough balls can also be frozen on a sheet, then stored in a bag; bake from frozen, adding a minute or two to the bake time.
- Reheating: Warm individual cookies in the microwave for 10–12 seconds for a fresh-out-of-the-oven vibe, or 5–7 minutes in a 300°F oven for several cookies.
FAQs
Can I omit the bourbon?
Yes — omit or substitute with an equal amount of vanilla extract for flavor, or use rum if you still want a warm, boozy note.
Do I have to brown the butter?
No, but browning the butter adds nutty, caramelized flavor that elevates these cookies; it’s highly recommended.
Can I use pre-chopped nuts or toasted nuts from the store?
Absolutely — pre-toasted pecans save time. If pre-chopped but not toasted, you can still toast them briefly in a skillet with the 1.5 tbsp butter.
How do I prevent cookies from spreading too thin?
Make sure the browned butter is fully chilled and the dough is firm. Chill dough balls for 15–20 minutes if your kitchen is very warm.
Can I make these dairy-free?
You can try vegan butter substitutes for browning, but results will vary — the authentic brown butter flavor relies on real butter’s milk solids.
Conclusion
These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are a deliciously grown-up twist on the classic cookie: rich, nutty, and comforting, with a perfect chew and chocolate pockets that melt in your mouth. They’re easy to make, impressive to serve, and a wonderful treat to share with family or take to a gathering. If you want extra inspiration or a different take on this flavor profile, check out this professional version for more technique ideas: Brown Butter Bourbon Pecan Chocolate Chunk Cookies – Baker by Nature, or see another creative adaptation here: Brown Butter Bourbon Pecan Chocolate Chunk Cookies. – Half Baked Harvest. Happy baking — and don’t forget to share a warm cookie with someone you love.
Brown Butter Bourbon Pecan Chocolate Chunk Cookies
Equipment
- Skillet
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1.5 tbsp Butter, melted (for toasting pecans)
- 1.5 cups Chopped pecans, toasted with butter
- 8 oz Unsalted butter, browned and cooled (about 2 sticks)
- 2⅓ cups All-purpose flour, spooned and leveled
- 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), large chunks preferred
- Pecan halves, for topping (optional)
- Sea salt, for garnish
Instructions
- Melt 1.5 tbsp butter in a skillet over medium heat. Add 1.5 cups chopped pecans and toast, stirring frequently, for about 5 minutes until fragrant and lightly browned. Transfer to a plate to cool; set aside.
- In a saucepan, heat 8 oz unsalted butter over medium-high heat, stirring often. Watch closely — it will foam, then the milk solids will brown and give a nutty aroma. When the butter is golden brown with toasted bits, remove from heat and transfer to a heatproof bowl. Refrigerate until fully chilled and slightly firm, about 2 hours.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
- 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 well combined. Scrape down the bowl as needed.
- Add 2 tbsp bourbon and 2 tsp vanilla extract to the creamed mixture, mixing well so the flavor distributes evenly.
- Beat in 2 large eggs, one at a time, fully incorporating each before adding the next.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Fold in 12 oz chopped chocolate and the toasted buttered pecans until evenly distributed.
- Using about 3 tbsp dough per cookie, roll into balls and place on the prepared baking sheets about 2 inches apart. Optionally press a pecan half onto the top of each cookie for a pretty finish.
- Bake for 10 minutes, or until edges are golden and centers look slightly soft. Remove from oven and immediately sprinkle with a pinch of sea salt.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling. Enjoy warm or at room temperature.
