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Irresistible Brown Butter Bourbon Pecan Chocolate Chip Skillet Cookie

brown butter bourbon pecan chocolate chip skillet cookie - featured image
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A rich and indulgent skillet cookie featuring browned butter, bourbon, toasted pecans, and melty chocolate chips. Perfect for cozy gatherings and quick dessert cravings.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp bourbon
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • 3/4 cup (85g) pecans, roughly chopped and toasted

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt the unsalted butter. Stir frequently as it foams and then begins to brown, about 5-7 minutes. Look for a rich amber color and a nutty aroma, then remove from heat. Transfer to a heatproof bowl and let cool slightly (about 5 minutes).
  2. Mix sugars and wet ingredients: Add the brown sugar and granulated sugar to the browned butter, stirring until well combined. Beat in the egg, vanilla extract, and bourbon until smooth and glossy.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing.
  4. Add chocolate chips: Fold in the chocolate chips gently, saving a few to sprinkle on top later if desired.
  5. Toast pecans: Heat the cast iron skillet over medium heat and add the chopped pecans. Toast for 2-3 minutes, stirring often, until fragrant and slightly darker. Remove from heat and spread pecans evenly in the skillet.
  6. Transfer dough to skillet: Press the cookie dough evenly over the toasted pecans in the skillet, smoothing the top. Sprinkle reserved chocolate chips on top.
  7. Bake: Place the skillet in a preheated oven at 350°F (175°C) and bake for 22-26 minutes. Edges should be golden and crisp, center soft but set.
  8. Cool and serve: Let the skillet cookie cool for at least 10 minutes before serving. Serve warm, ideally with vanilla ice cream or caramel sauce.

Notes

If edges brown too quickly but center is not done, loosely cover skillet with foil halfway through baking. Toast pecans and brown butter simultaneously to save time but watch carefully. Use a light-colored saucepan to brown butter to monitor color changes. For less bourbon flavor, reduce to 1 tablespoon. Can substitute bourbon with vanilla extract or apple cider vinegar for non-alcoholic version. Use gluten-free flour blend and vegan butter for gluten-free and dairy-free adaptations.

Nutrition

Keywords: brown butter, bourbon, pecan, chocolate chip, skillet cookie, dessert, easy recipe, quick dessert, cozy dessert

Find it online: https://magnetmeal.com/irresistible-brown-butter-bourbon-pecan-chocolate-chip-skillet-cookie-recipe-for-the-perfect-dessert/