Description
These Butter Pecan Melt-Away Cookies are a delightful combination of rich butter, crunchy pecans, and a soft texture that melts in your mouth. Perfect for any occasion, they are simple to prepare, making them a fantastic choice for dessert lovers.
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 line baking sheets with parchment paper.
- In the bowl of a stand mixer with the paddle attachment, add the cold cubed butter, granulated sugar, and brown sugar. Beat at medium speed until light and creamy, approximately 2-3 minutes.
- With the mixer on low, add the eggs one at a time. After they are fully incorporated, add the vanilla extract and scrape the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose 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.
- Fold in 1 cup of the chopped pecans, reserving the rest for topping the cookies.
- Using a 2-tablespoon scoop, place dough onto the prepared baking sheets, making sure to space them about 2 inches apart. Top each cookie with a few pecan pieces.
- Bake in the preheated oven for 10-12 minutes or until the cookies are set and puffy, ensuring they do not appear wet.
Notes
Ensure pecans are roasted for enhanced flavor.
Cookies can be stored in an airtight container for up to a week.
For added sweetness, sprinkle some powdered sugar on top after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg