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.

Advertisement

Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

  • 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.

  • Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.

  • 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.

Nutrition Facts

143.7 calories; 1 g protein; 19.2 g carbohydrates; 22.5 mg cholesterol; 92.6 mg sodium. Full Nutrition

Reviews (121)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/18/2003
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! Read More
(90)

Most helpful critical review

Rating: 3 stars
05/27/2009
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:( Read More
(3)
163 Ratings
  • 5 star values: 131
  • 4 star values: 24
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/18/2003
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! Read More
(90)
Rating: 5 stars
10/18/2003
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! Read More
(90)
Rating: 5 stars
07/10/2006
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! Read More
(62)
Advertisement
Rating: 5 stars
09/26/2008
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! Read More
(39)
Rating: 5 stars
10/04/2003
These cookies are GREAT!! I forgot to buy pecans so I left them out. The cookies were delicious anyway. Read More
(23)
Rating: 5 stars
04/06/2007
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. Read More
(22)
Advertisement
Rating: 5 stars
12/22/2006
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! Read More
(19)
Rating: 5 stars
01/06/2003
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. Read More
(14)
Rating: 5 stars
02/24/2003
I haven't even taken my cookies out of the oven yet and I can't keep my hands out of the dough. If this is cookie paradise I don't even want to go home!Thanks for the recipe Heather!:) Read More
(11)
Rating: 5 stars
02/24/2003
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 and great to eat.. can't wait till my parents and friends try it:) Read More
(10)
Rating: 3 stars
05/27/2009
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:( Read More
(3)