Brown Butter Cookies

Brown Butter Cookies

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"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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1 h 20 m servings 144 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 120 Ratings

Most helpful positive review

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 sligh...

Most helpful critical review

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 la...

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 sligh...

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 ca...

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 ...

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

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 butt...

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...

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.

My wife and I are sending these to our spoiled adult children. I would suggest that you brown an additional stick of butter to compensate for the lost volume during browning. I would also encour...

ur recipe is EXCELLENT! it's so easy to make...but instead of browning the butter i just simply microwaved it for 25 sec to make it soft...and it still tastes great :) this is so easy to make, a...

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