Browned Butter White Chocolate Pecan
  • Alaina Hinkle

Browned Butter White Chocolate Pecan

#sponsored #undeniablydairy #midwestdairy

DAY 4 of cookie week! If you have not had browned butter... be prepared to have your whole world CHANGED. I am really actually not being sarcastic. Browned butter has this caramel taste & paired with white chocolate as well as pecans... I mean come on... how are you not making these already? :)

I am going to be honest this cookie is the one that took me the longest. I think I made it about 5-6 different times. I even had to take a week break from it, to recharge & then get back at it. I wanted it to be JUST right or you all & NOW we have it!

These cookies are for anyone you adore, and with dairy providing essential nutrients & protein that you need in your diet.. YOU ARE SET :) Who said you couldn't be receiving health benefits during COOKE WEEK?! Check out the simple steps below.

Also don't forget to be liking each photo from cookie week in order to be entered into the giveaway Friday. Also first 3 people to make a cookie from cookie week before Friday will get 5 entries!


2 sticks unsalted butter 

2 cups organic all purpose flour

1/4 cup organic whole wheat flour

1 tsp cinnamon 

1 tsp baking soda

1/2 tsp salt

1 cup coconut sugar 

1 egg

1 egg yolk

1/3 cup buttermilk 

1 1/2 tbsp greek yogurt 

1 tsp vanilla extract 

3/4 cup pecans & white chocolate chips! 


Preheat oven to 375

Makes 12 dozen

1. In a small stock pot, add in the 2 sticks of butter ( does not need to be room temperature) and start heating your butter on medium heat. You want a stock pot that isn't too dark, that way you can keep track of the butter. Swirl the pot until it starts to cook completely. As the butter begins to brown, the butter will start to foam. The color will progress from that lemony-yellow color, to golden, to toasty brown. You will start to see flecks of brown at the bottom of the pan when it is close to ready. Once your kitchen starts to have that nutty aroma, take off the stove top & pour into a heat safe bowl. Then let it rest while you get together the rest of the ingredients.

2. In a large mixing bowl add in flours, cinnamon, baking soda & salt. Whisk until fully combined then set aside.

3. In a standing mixer add in the cup of coconut sugar, browned butter & mix on medium heat for 5 minutes. It will not cream as much as typical cookies because the butter is melted, so just at 5 minutes you will continue with ingredients. Continue to mix, while adding in the yolk & egg, one at a time. Mix for another 2 minutes.

4.Then start to slowly pour in the buttermilk, greek yogurt & the vanilla extract, mix for another 2 minutes. Then start adding in your dry mixture. Ease into it, no need to rush.

5. Once dough is fully mixed, fold in the chopped pecans & white chocolate. After, you fold those in stick it in the fridge to chill for 10 minutes while you finish cleaning the kitchen. Then place 1 tbsp 1/2 of dough on a baking sheet or SIlat like I like to use. Then place in oven at 375 degrees at 10 minutes & check then. I like my cookies crispier so I usually do 13-15, but your choice! Always go less, so you can easily adjust :)

+ Keep on counter for 2-3 days or refrigerate for 5-7 days. Keep in aluminum foil for crispier cookies & an air tight container if you want them softer.

+ MY favorite way is to keep them in the refrigerator & then zap them for about 5-10 seconds when ready to eat. THEN YOU HAVE IT!


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