Description
Butter Pecan Melt-Away Cookies are delightfully soft and packed with flavor. With the perfect balance of roasted pecans and creamy butter, these cookies are quick and easy to make, making them an ideal choice for any occasion.
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 bowl with a paddle attachment, combine cold butter, granulated sugar, and brown sugar. Beat on medium speed until light and creamy, about 2-3 minutes.
- Gradually add eggs on low speed, one at a time, and mix in vanilla, scraping the bowl as needed.
- In a medium bowl, whisk together flour, baking soda, and salt.
- With the mixer off, gently add the dry ingredients to the butter mixture and mix on low speed until just combined.
- Stir in 1 cup of pecans, keeping some aside for topping.
- Using a 2-tablespoon scoop, drop dough onto prepared baking sheets, spacing them about 2 inches apart. Top each cookie with extra pecan pieces.
- Bake for 10-12 minutes until the cookies are set; they will be puffy and won’t look wet.
Notes
For best results, use cold butter to achieve the right texture.
These cookies can be stored in an airtight container for up to a week.
Feel free to add chocolate chips for extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 176
- Sugar: 8 g
- Sodium: 68 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg