Bourbon pecan chocolate chip cookies are chewy from dark brown sugar, nutty from brown butter and pecans, and a little boozy from the bourbon. Most bourbon cookies I’ve tried call for a tiny amount of bourbon. In my opinion, this doesn’t qualify as calling them bourbon cookies. These cookies have a full 2oz of bourbon in them. But don’t worry, you won’t get a buzz from these tasty cookies!
Are you ready for a fun cocktail pairing for this bourbon pecan chocolate chip cookie?! My friend, Sara, of A Flavor Journal, has created this gorgeous Brown Butter Bourbon Derby Cocktail that pairs beautifully with my cookie recipe. Head on over to her blog to make this cocktail today to go along with these cookies!
Don’t forget to check out her other fantastic small batch recipes while you are there. A personal favorite of mine are her Small Batch Buttermilk Cheddar Chive Drop Biscuits. So good!
Photo credit: Sara (A Flavor Journal)
Why you’ll love this bourbon pecan chocolate chip cookie recipe
- Yields 12 bourbon pecan chocolate chip cookies.
- No stand mixer required.
- Not too boozy. Just the right amount.
- The bourbon enhances the flavor in the cookie.
- Brown butter creates an irresistible, nutty flavor.
- Ready to eat in about 1 hour.
- You can easily freeze the dough and have cookies on hand whenever you want!
Ingredients needed
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Make the bourbon pecans.
- Brown butter and set aside to cool for 10 minutes. Add dark brown sugar and granulated sugar. Mix until combined. Add egg, egg yolk, vanilla extract, and bourbon. Mix until combined.
- Add flour, salt, and baking soda and mix until just combined.
- Stir in chocolate chips and chopped pecans. Be careful not to overmix.
- Line a baking sheet with parchment paper. Scoop out 12 cookies. Add a whole pecan to the top of each ball. Gently press into the dough. Refrigerate dough for 30 minutes.
- Preheat oven to 350° F. Bake for 12-13 minutes.
Frequently asked questions
Why didn’t my cookies spread?
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
How do I make perfect brown butter?
Heat a light-colored pan over medium heat. Cut your butter into equal pieces so it melts evenly. Place the butter in the pan. Use a silicone spatula to stir the butter around as it begins to melt. Once it’s melted, it will begin to foam and make tiny popping sounds. Turn the heat down to medium-low. Do not stop stirring the entire time. The foam will begin to subside and you’ll notice the butter start to brown. Continue to stir until it’s reached a golden brown color and you see dark flecks in the pan. It should smell intensely rich and nutty. Turn the heat down to low near the end if your butter hasn’t gotten quite golden enough. Browning butter is quick so be careful it doesn’t burn.
What bourbon did you use?
I used Four Roses, but any good quality bourbon would work!
Why are my cookies not soft?
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
Do I have to soak the pecans that long?
No, but you will get a more rich, bourbon flavor if the pecans can infuse overnight, or at least 8 hours!
What cookie scoop do you use?
My favorite is a 3 tablespoon cookie scoop. I like this one here.
How do you get perfectly round cookies every time?
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.
Tips for the best bourbon pecan chocolate chip cookies
- Be sure to brown the butter. It’s the key ingredient that elevates these cookies and makes them so delicious.
- I love using these dark chocolate chips. Not sponsored. They are my favorite.
- Make sure to finely chop the pecans before mixing them in the cookie. It’ll help them be evenly distributed in the dough.
- For decoration, press a pecan on top of the cookie dough before you chill them in the refrigerator.
- Don’t forget to sprinkle a touch of flaky sea salt on top as soon as these come out of the oven. It’ll elevate these even more!
If you’re looking for even more delicious brown butter recipes you are in luck. I have these brown butter oatmeal chocolate chip cookies and these 2 giant chocolate chip cookies. Both are guaranteed to meet your cookie craving needs.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 3 days.
To freeze the cookie dough, roll the dough into balls, top with a pecan, and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
Photo credit: Sara (A Flavor Journal)
DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Bourbon Pecan Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter browned
- 2/3 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg + 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 & 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup chocolate chips
- 2 tablespoons bourbon
Bourbon pecans
- 3/4 cup pecans whole
- 2 tablespoons dark brown sugar
- 2 tablespoons bourbon
- 1 tablespoon unsalted butter
Instructions
Bourbon pecans
- Add pecans and 2 tablespoons bourbon to an air tight container. Cover and gently shake until mixed. Prep these the night before, or allow to rest on the counter for at least 8 hours to infuse the pecans.
- Add butter and dark brown sugar to a small saucepan over medium low heat. Once mixture has melted, add bourbon pecans. After a minute or two, turn the heat to low and gently stir the pecans to toast them. Do not keep over heat more than 5 minutes. Pour pecans on a baking sheet covered with parchment paper. Place in refrigerator to allow the pecans to chill.
For the cookies
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. Mix in dark brown sugar and granulated sugar and set aside to cool for about 10 minutes.
- Add egg, egg yolk, vanilla extract, and bourbon. Mix until combined.
- Add flour, salt, and baking soda and mix until just combined. There should still be some streaks of flour visible.
- Remove pecans from the refrigerator. Set aside 12 whole pecans for later in the recipe. Chop the remaining pecans into tiny pieces.
- Stir in chocolate chips and chopped pecans. Be careful not to overmix. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Add a whole pecan to the top of each ball. Gently press into the dough. Refrigerate dough for 30 minutes.
- Preheat oven to 350° F. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 12-14 minutes. Sprinkle with flaky sea salt. Allow to cool before serving.
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