Desserts · 3 min read
Brown Butter White Chocolate Candied Pecan Cookies
These soft and chewy brown butter white chocolate candied pecan cookies are rolled in cinnamon sugar for a holiday treat. Get the recipe now!
★ 5.0 (2)
The nutty depth of brown butter sets these cookies apart from ordinary ones. When you combine it with a homemade white chocolate bark studded with crunchy candied pecans, every bite delivers a mix of creamy, crunchy, and caramelized flavors. The cookies turn out soft and chewy with slightly crisp edges, and a dusting of cinnamon sugar makes them feel especially festive for the holidays.
Why You’ll Love These Brown Butter White Chocolate Candied Pecan Cookies
- Brown butter adds a deep, nutty flavor that regular butter can't match.
- Homemade white chocolate candied pecan bark brings creamy sweetness and crunchy texture right into the dough.
- Soft and chewy centers with crisp edges, plus a festive cinnamon-sugar coating.
Key Ingredients for Brown Butter White Chocolate Candied Pecan Cookies
- Unsalted butter: Browning the butter gives these cookies a deep, nutty flavor. Use unsalted so you control the salt level.
- White chocolate chips: Choose a good-quality brand for smooth melting. Avoid white candy melts, which don't taste as rich.
- Candied pecans: Homemade candied pecans add the best crunch and sweetness. Store-bought work well too, just chop them into small pieces.
Kitchen Tools for Making These Candied Pecan Cookies
- Large baking sheet lined with parchment paper
- Light-colored saucepan for browning the butter
- Stand mixer or hand mixer
- Microwave-safe bowl for melting chocolate
- Cooling rack
Essential Tips for Making Brown Butter White Chocolate Candied Pecan Cookies
When you brown the butter, use a light-colored saucepan so you can see the milk solids turn golden. Cook it over medium heat, stirring often, until it foams and smells nutty, about 5 to 7 minutes. Scrape it into a bowl and let it cool to room temperature before using. To speed that up, pop it in the fridge.
For the bark, melt white chocolate in a microwave-safe bowl in 30-second bursts, stirring between each. Stir in chopped candied pecans, then spread the mixture on a parchment-lined baking sheet about 1/4 inch thick. Chill until firm, 20 to 30 minutes, then chop into small chunks.
The dough needs to chill for at least 1 hour because brown butter is soft. You can refrigerate the formed dough balls for up to 48 hours. When you're ready to bake, preheat the oven to 350°F, roll each dough ball in cinnamon sugar, and place them 2 inches apart on a parchment-lined sheet. Bake for 10 to 14 minutes, until the edges are set but the centers are still soft. Don't overbake. Right out of the oven, sprinkle with flaky sea salt and press extra bark pieces on top.
Mastering Brown Butter for These Soft Chewy Cookies
Browning butter might look intimidating, but it's simple if you follow a few cues. Use a light-colored saucepan so you can see the milk solids turn golden. Melt the butter over medium heat, stirring often. It will foam up, then subside. As soon as you see golden specks at the bottom and smell a nutty aroma, remove it from the heat. Let it cool to room temperature before using. If it's too warm, it will melt the sugars and make the dough spread too much. That's why chilling the dough is non-negotiable for getting that soft, chewy texture.
Variations to Try for These Candied Pecan Cookies
If you don't have time to make homemade candied pecans, use high-quality store-bought ones instead. For a pop of color and tartness, stir in a handful of dried cranberries along with the bark. You can also swap the cinnamon sugar coating for a plain sugar coating if you prefer less spice. And if you're not a white chocolate fan, try using dark or milk chocolate bark in its place.
Serving Ideas for Brown Butter White Chocolate Candied Pecan Cookies
These cookies are wonderful on their own, but they also shine on a holiday cookie platter alongside gingerbread and shortbread. Serve them with a tall glass of cold milk or a warm mug of coffee to balance the sweetness. For an extra treat, sandwich two cookies with a scoop of vanilla ice cream.
Storing the Candied Pecan Bark for These Cookies
You can make the candied pecans and white chocolate bark up to a couple of weeks ahead. Store the bark in an airtight container at room temperature. For longer storage, freeze it for up to a few months. This makes the recipe easier to pull together when you're ready to bake.
Source recipe: Brown Butter White Chocolate Candied Pecan Cookies (SnapChef ID 1cae5d1d-bb46-4be1-b8ff-c4b4fd169a76). Nutrition is estimated per serving.
Ingredients
Directions
- 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
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Why does the dough need to chill for at least an hour?
Brown butter stays very soft even after cooling. Chilling the dough solidifies the fat, which prevents the cookies from spreading too much in the oven and helps them bake up thick and chewy.
Can I use salted butter instead of unsalted?
Yes, but reduce the added kosher salt to 1/2 teaspoon to keep the cookies from turning out too salty. The brown butter flavor will still come through.
How do I know when the brown butter is done?
Watch for the butter to foam up, then subside. As soon as you see golden brown specks at the bottom of the pan and smell a nutty aroma, remove it from the heat. It should take about 5 to 7 minutes over medium heat.
What if my bark doesn't harden in the fridge?
The bark should firm up in 20 to 30 minutes. If it's still soft, give it another 10 minutes. Make sure you didn't overheat the white chocolate, which can cause it to seize and stay sticky.
Can I add other mix-ins to these cookies?
Absolutely. The recipe already suggests a handful of dried cranberries for a tart contrast. You could also add chopped toasted pecans or a drizzle of melted dark chocolate on top after baking.
