Description
These Butter Pecan Melt-Away Cookies are a delightful treat, featuring a rich buttery flavor and crunchy pecans. With easy prep and a quick baking time, they are perfect for gatherings or a sweet snack any time of the day!
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 oven to 350ºF and line baking sheets with parchment paper.
- In a stand mixer bowl with a paddle attachment, combine the cold cubed butter, granulated sugar, and brown sugar. Beat on medium speed until light and creamy, about 2-3 minutes.
- With the mixer on low speed, add the eggs one at a time. After fully incorporated, add the vanilla extract, stopping to scrape the bowl as needed.
- In a separate medium 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.
- Fold in 1 cup of pecans, reserving the remaining pecans for topping the cookies.
- Using a 2-tablespoon scoop, drop the dough onto the lined baking sheets, making sure to space them about 2 inches apart. Add a few reserved pecan pieces on top of each cookie.
- Bake for 10-12 minutes, or until the cookies are set; they should be puffy and not appear wet.
Notes
Ensure the butter is cold and cubed for best results.
Roast the pecans for enhanced flavor before using them in the recipe.
Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg