Butter Pecan Cookies
These small batch butter pecan cookies are rich, buttery, and packed with toasted pecans in every bite.
Ingredients
- 11 tablespoons (156g) Cabot Creamery Salted Butter
- 3/4 cup (75g) pecan halves
- 2/3 cup (147g) dark brown sugar
- 3 tablespoons (38g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup + 3 tablespoons (152g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Add 3 tablespoons butter in a skillet over medium heat. Once sizzling, add pecans and toast for about 5 minutes. Stirring constantly. Place on a sheet pan to cool for 15 minutes. Then sprinkle some granulated sugar on top and toss to cat. Reserve about 1/4 cup for topping.
- Add remaining 8 tablespoons butter to sauce pan over medium high heat and brown the butter. Pour into a glass bowl to cool for 10 minutes.
- Add brown sugar and granulated sugar and mix until combined.
- Add egg and vanilla extract and mix until combined.
- Add ground cinnamon, baking soda, and flour and mix until just combined. Mix in 1/2 cup of the chopped butter pecans. Chill for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop out cookies using a #40 (1.5 tablespoon) cookie scoop. Press a single pecan into the top of each cookie. Bake for 10-12 minutes. Enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.