Description
These Butter Pecan Melt-Away Cookies are truly special with their rich flavor and melt-in-your-mouth texture. Made with buttery goodness, roasted pecans, and simple ingredients, they are perfect for any occasion and an easy treat to whip up!
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 a stand mixer bowl, combine the cold butter, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light and creamy, about 2-3 minutes.
- With the mixer on low, add the eggs one at a time, mixing well. Then, add the vanilla extract, scraping down the sides of the bowl as necessary.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Turn off the mixer and stir in the dry ingredients until just combined with the wet mixture.
- Fold in 1 cup of the pecans, setting aside the remaining pecans for topping the cookies.
- Using a 2-tablespoon scoop, portion the dough onto the lined baking sheets, ensuring they are spaced about 2 inches apart. Top each cookie with a few pecan pieces.
- Bake for 10-12 minutes, or until the cookies are set and puffy with a slight golden hue.
Notes
Ensure the butter is cold and cubed for the best texture.
Don’t overmix the dough after adding the dry ingredients to keep cookies tender.
Feel free to add chocolate chips for a twist on the classic flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg