Description
Butter Pecan Melt-Away Cookies are an irresistible treat that combines the rich flavor of butter with crunchy pecans. This simple recipe yields soft, melt-in-your-mouth cookies that make for a delightful snack or dessert any time of 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 your oven to 350ºF and line baking sheets with parchment paper.
- In a stand mixer with a paddle attachment, combine cold butter, granulated sugar, and brown sugar. Beat on medium speed for about 2-3 minutes until light and creamy.
- Gradually add eggs one at a time while the mixer is on low speed. Once fully incorporated, mix in the vanilla extract, occasionally scraping the bowl as necessary.
- In a separate medium bowl, whisk together flour, baking soda, and salt.
- With the mixer off, gradually add the dry ingredients to the butter mixture. Mix on low speed just until combined.
- Fold in 1 cup of pecans, reserving the remaining for later.
- Using a 2-tablespoon scoop, drop the dough onto the lined baking sheets, spacing the cookies about 2 inches apart. Top each cookie with a few reserved pecan pieces.
- Bake for 10-12 minutes, or until the cookies are set, puffed up, and not wet.
Notes
Ensure the butter is cold for the best texture.
These cookies can be stored in an airtight container for up to a week.
For extra flavor, consider adding a pinch of cinnamon to the flour mixture.
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg