Description
These Butter Pecan Melt-Away Cookies are irresistibly flavorful and easy to make. With roasted pecans and a buttery texture, they’re great for any occasion!
Ingredients
Scale
- 1 ½ cups (163.5 g) chopped pecans, (roasted, cooled, divided)
- 1 cup (2 sticks / 227 g) unsalted butter, (cold, cubed)
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, (lightly packed)
- 2 large eggs, (room temperature)
- 1 tablespoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350ºF and line baking sheets with parchment paper.
- In a stand mixer with a paddle attachment, combine cold butter, granulated sugar, and brown sugar. Beat on medium speed until light and creamy, about 2-3 minutes.
- With the mixer on low, add eggs one at a time, and then add vanilla, scraping the bowl as necessary.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add the dry ingredients to the butter mixture while the mixer is off. Mix on low speed until just combined.
- Fold in 1 cup of chopped pecans, reserving the remaining for topping.
- Using a 2-tablespoon scoop, drop dough onto lined baking sheets, leaving about 2 inches between each cookie. Top with reserved pecan pieces.
- Bake for 10-12 minutes, or until the cookies are puffy and set, steering clear of any wet appearance.
Notes
For an extra flavor, toast the pecans lightly before adding them to the dough.
Ensure the butter is cold for optimal texture in the cookies.
Store baked cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 149
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg