Bourbon Pecan Chocolate Chip Cookie
A cookie baked in cast iron for a warm shareable dessert that is filled with bourbon pecan filling and a brown butter and bourbon chocolate chip cookie dough. Bourbon caramel sauce and ice cream are highly recommended for this cookie!
Ingredients
- 2 sticks browned butter cooled but still liquid. Please refer to this post on how to brown butter. https://sunshinetxcookies.com/browned-butter/
- 1 cup brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tspn vanilla extract
- 2-3 tbspns Bourbon Whiskey optional. Can substitute dark rum.
- 1 tbsp malted milk powder I used King Arthur brand.
- 2 cups flour
- ½ tspn baking soda
- 1 tspn salt
- 1½ cups semisweet chocolate can use a mixture of chips and chopped semi sweet chocolate bar. I used Guittard.
- 1 cup toffee chips optional.
Bourbon Pecan Filling
- 1 cup pecans roasted and chopped.
- 1 egg
- 3 tbsp maple syrup
- ⅓ cup brown sugar
- 2 tbsp granulated sugar
- 2 tbsp butter unsalted
- 1 tspn vanilla extract
- ½ tspn salt
- 2-3 tbsp Bourbon Whiskey optional. Can substitute dark rum.
Instructions
Bourbon Pecan Filling
- Roast pecans in a 350* oven for 10 minutes before using in this recipe. Cool and chop pecans.
- In a medium sauce pan combine all of the ingredients except the bourbon, vanilla extract, and pecans.
- Use a fork to whisk together thoroughly. Turn the stove on medium heat.
- Switch to a rubber spatula, stir the mixture continuously as it heats up.
- Bring the mixture to a boil while stirring. It will begin to thicken and bubble.
- After 3-5 minutes the mixture should be a thick syrup consistency. Add the pecans, vanilla extract, and bourbon and boil for 1 minute.
- Turn off stove and remove from heat while you prepare the cookie dough.
Bourbon Chocolate Chip Cookie Dough
- Place cooled and melted brown butter into a bowl. Add both types of sugars and stir to combine.
- Add in egg, egg yolk, vanilla extract, and bourbon. Stir to combine thoroughly. No visible egg should remain.
- Add flour, malt powder, baking soda, and salt. Stir with a spatula until just combined.
- Stir in chocolate chips, chopped chocolate, and toffee bits into the dough.
- Press half of the cookie dough into an 8 inch cast iron skillet making sure to create a 1 inch lip of dough on the sides of the pan.
- Spoon pecan filling (it should be warm but not hot) into the center of the cookie dough.
- Top with the remaining cookie dough by pressing the cookie dough flat with your palms and gently pressing on top of the pecan filling.
- Bake at 350*F for 30 minutes or until the top of the cookie is golden brown.
- Serve warm with bourbon caramel sauce and ice cream. Enjoy!
Notes
These can also be made into drop cookies! Using a 2 ounce scoop, scoop onto a parchment lined baking sheet. Bake at 375*F for 10 minutes. Put a tablespoon of pecan filling on top.