Browned-butter pecan cookies

The house across the street from me recently sold (at such a low asking price that it sold the day the sign went up – aargh!).  Anyway, spotting new neighbors definitely means that it’s time to get baking!  As you may recall from a previous post, there’s a lot of cream cheese in my fridge.  And some of it expires next week!  Time to bake with that shiz!  I also have a metric shit-ton of pecans so I thought a browned butter pecan cookie would be delicious.  And I was so right!  These are probably the best tasting cookies I have ever had.  Of any flavor.  I wish I had some right now as I’m typing this.  The combination of the creaminess of the cream cheese with the nuttiness of both browned butter and pecans gave the cookies an almost maple flavor.  And it’s weird that I liked that because I hate maple!

Pecan Deliciousness

  • 1 stick butter
  • 1/2 cup cream cheese
  • 1 1/2 cups brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chopped pecans
  • pecan halves for the tops

Preheat oven to 375 F.  Melt the butter in a saucepan over medium heat.



Continue to heat until the foam turns golden.


Immediately transfer to your mixing bowl and cream the butter with the cream cheese and brown sugar.


Add the eggs and vanilla.


Add the dry ingredients.  Mix until a soft dough forms.  Stir in the chopped pecans.



Form 1 inch balls and place them on your cookie sheet.


Press one pecan half into the top of each ball, flattening the cookie into a thick disc.


Bake about 10 minutes.


Try to save some for the neighbors!