Description
Enjoy the irresistible flavor of Butter Pecan Melt-Away Cookies! With their buttery texture and crunchy pecans, these treats are a breeze to prepare, making them perfect for gatherings or a sweet indulgence at home.
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 line baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the cold cubed butter, granulated sugar, and brown sugar on medium speed until the mixture is light and creamy, about 2-3 minutes.
- With the mixer on low speed, add the eggs one by one, allowing each to fully incorporate before adding the vanilla. Remember to scrape the bowl as needed.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- With the mixer turned off, add the dry ingredients to the butter mixture and mix on low speed until just combined.
- Stir in 1 cup of the chopped pecans, reserving the remaining for topping.
- Using a 2-tablespoon scoop, drop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Top each cookie with a few pieces of the reserved pecans.
- Bake for 10-12 minutes or until the cookies are set. They should be puffy and appear dry.
Notes
Ensure the butter is cold for better texture in the cookies.
You can substitute pecans with walnuts if desired.
Store the cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 158
- Sugar: 8 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg