Brown Butter Cookies

Brown Butter Cookies

Heather 0

"Using butter (NOT margarine) is essential for the success of this rich, but highly addictive cookie! You may need as little as 3 cups confectioners' sugar for the icing; just stop adding it when you've reached the desired consistency."

Ingredients 1 h 20 m {{adjustedServings}} servings 144 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
  3. Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
  4. Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
  5. In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.
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Reviews 93

  1. 118 Ratings


My family really liked these cookies. They are delicious and unique. They remind me a little of butter toffee. Real butter makes all the difference! To give the flavor even more depth, I slightly toasted the pecans in the oven while it was preheating. I tried the cookie with and without the glaze. I preferred the glazed. Since these cookies start out light brown, it was hard to tell by sight when they were done. I cooked the first batch a little too long. So follow the cooking time on the recipe and they should turn out great!


Being a thick cookie fan, I didn't expect to be crazy about these. I made them to give to someone, and after a taste I almost didn't. I wanted to keep them, they were SO GOOD! Browning butter can be tricky, but it's important to cook the butter until dark flecks appear in the pan to give these cookies maximum flavor. I toasted whole pecans, finely chopped a heaping 2/3 cup for the dough,and used a whole pecan for the top of each cookie after they were iced. I made a couple of sandwich cookies by icing two cookie bottoms and putting them together, but the single cookies with icing and a pecan were the favorite. These were a gift for a picky professional chef (boy, was I nervous?!) and he LOVED them. Thank you, Heather, for your outstanding recipe!


I've never browned this quantity of butter before now. It's a little different than browning a small amount. It took longer than five minutes, foamed plenty then subsided, boiled, then foamed again before turning "nutty and brown". You have to stir in order to see the color through the foam. Great recipe! It didn't quite make 50 and next time I'll roll them a little smaller for a bit daintier cookie. I didn't use all the hot water for the glaze--just add it slowly until the desired consistency is reached. Try this recipe! Your pound of butter will not be used in vain!