Description
These Butter Pecan Melt-Away Cookies are an irresistible treat, featuring a delightful mix of buttery flavor and crunchy pecans. With simple ingredients and quick preparation, they’re perfect 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 prepare baking sheets by lining them with parchment paper.
- In a stand mixer with a paddle attachment, combine the cold butter, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light and creamy, approximately 2-3 minutes.
- With the mixer set to low speed, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla while scraping the bowl as needed.
- In a separate medium bowl, mix together the flour, baking soda, and kosher salt.
- With the mixer off, pour the dry mixture into the butter mixture and stir on low until just combined.
- Stir in 1 cup of chopped pecans, saving the remaining pecans for topping.
- Using a 2-tablespoon scoop, drop the dough onto the lined baking sheets, leaving about 2 inches of space between each cookie. Top each cookie with a few pecan pieces.
- Bake for 10-12 minutes or until the cookies are set, noting they will appear puffy and not wet.
Notes
Ensure the butter is cold and cubed for the best texture.
You can adjust the amount of pecans based on your preference for crunch.
Allow cookies to cool completely on the baking sheets before transferring them.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg