Browned Butter Bourbon Chocolate Chip Cookies

Derby Pie Cookies! These cookies are browned butter, bourbon, pecan chocolate chip cookies loaded with rich brown sugar! They're soft on the inside and crispy on the outside!

These Bourbon Chocolate Pecan Cookies are loaded browned butter, bourbon pecan chocolate chip cookies, turning the popular Derby Pie into bite sized treats!

Derby Pie is a popular pie that was created back in the 1950s at the Melrose Inn in Prospect, Kentucky. It’s a ridiculously yummy combination of pastry crust, nuts, chocolate chips and bourbon!

And really all those ingredients are perfect for a cookie too…right?

MY OTHER RECIPES

I’m not usually a fan of booze in my baking, but after making these cookies I am swayed. The bourbon adds a subtle underlying flavor that just can’t be matched. The bourbon is much more noticeable when the cookies are warm, but as they cool they mellow out a little bit.

If you don’t want to include the bourbon, it’s ok! Just leave it out and add in a bit of vanilla instead.

Derby Pie Cookies! These cookies are browned butter, bourbon, pecan chocolate chip cookies loaded with rich brown sugar! They're soft on the inside and crispy on the outside!

These cookies bake up crispy on the outside and soft and chewy on the inside. They’re loaded with chocolate chips and pecans and baked up with browned butter and dark brown sugar for a rich and deep flavor.

Derby Pie Cookies! These cookies are browned butter, bourbon, pecan chocolate chip cookies loaded with rich brown sugar! They're soft on the inside and crispy on the outside!

These are a grown up cookie..they’re fancy enough to serve at a dinner party, but simple enough to enjoy any day of the week!

Hop over to Imperial Sugar for the full recipe!!

21 Responses

  1. Michelle

    Beware of calling it Derby Pie. The manufacturer of the Derby Pie is very possessive of the name. Being a Kentucky girl I Love the recipe though:-)

    1. Mary Lou

      You are right Michelle. From one Ky girl to another if Kerns Kitchen gets a hold of this the name could get changed. I am going to make these today. I love Derby pie & Bourbon…

  2. Misty S

    Can’t wait to try these! I didn’t think much about booze in baking either until I made a cupcake with these same flavors – yummmmm!

  3. Amber

    All right I made these this morning. The only question I had is the amount of chocolate asked for. When I made them, there seemed to be way more chocolate chips than the dough could hold. The last few I made wouldn’t stay together because it was mostly chocolate chips than dough. My father loved them. I wasn’t to partial to the flavor. I’m going to try again without browning the butter and using half the amount state for the chocolate chips. Any suggestions on what I may have done wrong? I’ve never made the pie either so have nothing to compare for flavors. They did look fantastic though! I’ve never had my cookies look so good!

    1. Shelly

      You can easily scale down the chocolate if you think it’s too much. Browning the butter definitely adds depth of flavor, but if you don’t prefer it, you can also skip that step.

  4. Chris

    I made these and they are delicious. Thanks Shelly.

    A few notes:

    The bourbon is very mild in the final product as Shelly said. Don’t worry about how your mixing bowl smells when you pour the bourbon in.

    The dough is oily, which had me nervous enough to think I made a mistake. It was not a problem.

    The cookies are a beautiful golden color. They’re handsome cookies!

    I used irregular chocolate chunks and got a beautiful result. Obviously chips will work too. It’s true that there are a lot of pecans and chocolate to fold into the dough, but I would not reduce it. These cookies are beautiful and rich and have a lot going on – don’t change a thing. I planned on giving the batch to my office coworkers, but they turned out so beautifully that I’m going to give them to special friends. These are not casual cookies!

  5. On the Imperial website, this is how the flour is listed:
    “2 1/2 cups, plus 2 tablespoons all-purpose flour* ”
    Unless I am missing it, I can’t find any reference to the asterisk after the word “flour” – is it important?
    Thanks.

  6. Mike B

    These cookies are amazing and have become my favorite chocolate chip recipe for the time being. My favorite browned butter CC recipe has been the Cook’s Illustrated recipe but I like these better. The bourbon seems to cut the sweetness back just a little bit and they are not as “spready” even when baked immediately without chilling the dough first. I only use about 1 cup of bittersweet chunks, just personal preference–I like less chocolate. Delicious!

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