Brown Butter Cookies Recipe -
Brown Butter Cookies Recipe

Brown Butter Cookies

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    1 hr 20 mins


  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 More Reviews

Most Helpful Positive Review
Oct 18, 2003

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!

Most Helpful Critical Review
May 27, 2009

Didn't love em, didn't hate em. My 14 year old said the frosting was too sweet. My husband asked me after I gave him a couple of these cookies "Are there any peanut butter cookies left from last night?" Recipe was followed exactly, didn't overcook the butter. Sorry, guess this one is not a keeper for my family :(

Jul 10, 2006

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!

Sep 26, 2008

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!

Oct 04, 2003

These cookies are GREAT!! I forgot to buy pecans so I left them out. The cookies were delicious anyway.

Apr 06, 2007

Chewy, buttery, nutty...These are so yummy! I've made them 3 times now. Once with icing. I didn't think the icing had much effect on them. I make them without it and I save a whole stick of butter. I also toast the pecans in the oven for a few minutes. It gives them an amazing added flavor.

Dec 22, 2006

I absolutely LOVED these cookies, and so did everyone I gave them to! I did think they were a little too sweet and that the brown sugar overpowered the taste of the brown butter (by the way, it took more like 10-13 minutes for that quantity of butter to reach the desired brownness in a 3-qt saucepan). When I make these again, I am going to use white sugar (and less of it) so that the brown bits in the butter show throughout the cookie and the flavor of the brown butter will (hopefully) be more pronounced. Even with these minor tweaks to suit my own personal preferences, the recipe as-is is superb, thanks for sharing!

Jan 06, 2003

Very good cookie. Very Rich. They are best when enjoyed when fresh. I tried to freeze them and enjoy later and they just did not taste as good. Overall excellent, a new favorite cookie.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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