Every time I make Air Fryer Butter Pecan Cookies I'm reminded why brown butter is worth the extra few minutes at the stove. The rich, caramelized depth it adds is something you just don't get from regular melted butter, and combined with skillet-toasted pecans, every bite tastes like something from a specialty bakery. The air fryer bakes them with lightly crisp edges and a tender chewy center without heating up the whole oven. I make these for holiday cookie exchanges and fall baking season when I want something that really stands out from the usual cookie tray.
