Description
These Butter Pecan Melt-Away Cookies are a must-try! With their heavenly flavor and easy preparation, these cookies are perfect for any occasion. Made with roasted pecans and rich butter, they offer a melt-in-your-mouth experience that will satisfy your sweet cravings.
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 your oven to 350ºF and prepare baking sheets by lining them with parchment paper.
- In a stand mixer, combine the cold cubed butter, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light and creamy, about 2-3 minutes.
- With the mixer set to low, add the eggs one at a time. Once fully mixed, add the vanilla extract and scrape down the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and kosher salt.
- Turn off the mixer and add the dry ingredients to the butter mixture. Mix on low speed until just combined.
- Stir in 1 cup of the chopped pecans, reserving the rest for topping.
- Using a 2-tablespoon scoop, portion out the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Top each cookie with additional pecan pieces.
- Bake for 10-12 minutes, or until the edges are set and the cookies appear puffy.
Notes
For best results, ensure butter is cold before mixing.
Roasting the pecans enhances their flavor; make sure they are cooled before use.
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg