Description
Butter Pecan Melt-Away Cookies are simply delightful with their tender texture and rich flavor. This easy, homemade recipe incorporates roasted pecans and comes together quickly—ideal for a sweet treat anytime!
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 at medium speed until light and creamy, about 2-3 minutes.
- Add eggs one at a time while mixing on low speed. After fully combined, mix in the vanilla, scraping the bowl as needed.
- In a separate bowl, whisk flour, baking soda, and salt together.
- Turn off the mixer and add the dry ingredients to the butter mixture. Mix on low until just combined.
- Stir in 1 cup of pecans, reserving the remaining pecans for topping.
- Using a 2-tablespoon scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Add a few pecan pieces on top of each cookie.
- Bake for 10-12 minutes or until cookies are set, puffy, and not wet.
Notes
Ensure that the butter is cold and cubed for the best texture.
Roasting the pecans enhances their flavor, making the cookies even more delicious.
For chewier cookies, do not overbake them.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg