These cookies are too good! So my husband is a big fan of pecans…that’s how this rabbit hole broke ground. Ever since we bought our house five years ago I’ve been making him a bourbon pecan pie ever thanksgiving. He loves it, but downside… it’s LOADED with sugar. It’s basically pure sugar with nuts in it. Not great for your health. So I figured I’d try to reduce the sugar. I came across a recipe online for a bourbon pecan chocolate chip cookie. I wasn’t in love with the ratios in that recipe so I basically reverse engineered it to taste and bake up in a more preferable manner and oh my, was it ever sensational! 

The I went on and made a bourbon pecan macaron which I also loved…but for some reason I didn’t post this recipe. Not sure why I skipped it! 

If I can leave you with one tip: DO NOT WAIT UNTIL THE EDGES BROWN… Specifically if you’re using Nordicware pans, which is what I use. 

Also keep an eye on the alcohol content in the bourbon you’re using. If it’s particularly high ABV you may need to use less to ensure that it doesn’t dry out the cookie too quickly when baking. This isn’t the end of the world if you like crunchy cookies or if you want to crumble the cookie for ice-cream or to use as a yogurt topping. If you’re like me you will want to keep them soft and chewy!



Bourbon Pecan Cookies

I love these cookies! They are more flavorful than the bourbon pecan pie I make at Thanksgiving. The flavor of the bourbon is fairly strong. If you're wary reduce by half.
Prep Time20 mins
Cook Time7 mins
Rest Time1 hr
Course: Dessert
Cuisine: American
Keyword: bourbon, browned butter, cookie, pecan
Servings: 24 Cookies


  • 1 ½ cups Pecan Halves finely chopped
  • 1 ½ tbs Butter
  • 1 cup Butter two sticks
  • 2 ⅓ cups All Purpose Flour
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 1 cup Dark Brown Sugar
  • 2 tsp Vanilla Extract
  • 2 tsp Bourbon
  • 2 Large Eggs


  • Brown 1 cup of butter and place in a glass container in the fridge or freezer
  • Finely chop the pecans.
  • Heat 1 ½ tbs butter on low heat (on my oven I use setting 3).
  • Wait for both butters to cool (aproximately 1 hour). Can mix dry ingredients but don't start liquid until butter is at room temp.
  • Pre-heat oven to 375°.
  • Gently whisk dry ingredients.
  • Cream the 1 cup of browned butter with the sugar in a stand mixer or seperate bowl.
  • Add wet ingredients to sugared butter.
  • Add eggs. Mix until just combined.
  • Add flour mixture to the liquid mixture.
  • Fold in buttered pecans.
  • Chill for 2-3 hours before baking if your kitchen is warm otherwise feel free to skip this step. This will make scooping and rolling easier.
  • Scoop dough using a cookie scoop or measure out aproximately ⅛ cup per cookie.
  • Roll into a ball and place on parchment lined cookie sheet for easy cleanup.
  • Press cookie down using the back of a spoon. The cookie should be half the height it was when it was rolled.
  • Bake for 7 minutes. Watch closely as each oven and cookie sheet affects bake time a little differently. When the cookie is no longer dough like in the center take it out.
  • Promptly remove cookies and transfer to cooling rack. If baked on parchment this step is very quick and easy.


Don't wait until cookies are browned to remove from the oven. If you do, the cookies will be crunchy and overdone. 

If you try this sweet little number at me in your instagram comments @chakablanford or comment below or email me! I love seeing how your bakes turn out!