Best Chewy Brown Butter Pretzel Pecan Cookies ever. Browned butter, sweet maple, and a secret ingredient make these homemade brown sugar cookies the best. Vanilla-toasted pecans, salted pretzels, and melt-in-your-mouth chocolate pieces are included.
Ingredient
– 1 cup raw pecans– 1 cup salted pretzel twists– 3/4 teaspoon ground cinnamon– 2 sticks (1 cup) salted butter, at room temperature– 3/4 cup dark or light brown sugar– 2 tablespoons, plus 1/4 cup maple syrup– 1/4 cup apple butter (see notes for subs)– 1 egg, at room temperature– 3 teaspoons vanilla extract– 2 1/3 cups all-purpose flour– 1 teaspoon baking soda– 1/2 teaspoon kosher salt– 1 cup semi-sweet chocolate chips or chunks– 1/3 cup coarse sugar
1
Heat the oven to 350°F. Parchment a baking sheet. Toss pecans and pretzels with 2 tablespoons maple syrup, 2 teaspoons vanilla, cinnamon, and a bit of salt.
Direction
2
Bake 8-10 minutes until toasted. After cooling, roughly chop. Cook butter in a small pot over medium heat for 3–4 minutes until brown. Off the heat and into a heatproof bowl.
3
Put in the freezer for 10-15 minutes, no longer. Parchment a baking sheet. Mix the browned butter, brown sugar, maple syrup, apple butter, egg, and vanilla in a bowl.
4
Add flour, baking soda, and salt. Mix in chocolate chips, pecans, and half the pretzels. dip the dough into tablespoon-sized balls, dip in course sugar, and arrange 3 inches apart on the baking sheet.
5
Add pretzels to each cookie as desired. Bake 8 minutes. Flatten the baking sheet by tapping it gently on the counter after removing it from the oven.
6
Return the cookies to the oven for another 2-3 minutes until the borders are just starting to firm but the centre is still doughy. Leave cookies on baking sheet to cool.
7
They will cook somewhat while sitting. Eat warm (recommended) or chill and keep in an airtight jar for 4 days.