Butter Pecan Cookies
Ingredients:
For the buttered pecans:
1 ½ cups (150 g) of chopped or halved pecans
3 tablespoons of unsalted butter
2 tbsp brown sugar (optional for a caramelised flavour)
For the cookie dough:
1 cup (230 g) of softened unsalted butter
1 cup (200 g) light brown sugar
½ cup (100 g) white granulated sugar
2 large eggs (at room temperature)
2 teaspoons of vanilla extract
2 ½ cups (315 g) plain flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon of salt
1½ tsp cornflour (optional, for thicker cookies).
Toppings:
Pecan halves (to top each cookie)
½–1 cup of melted chocolate or Nutella for drizzling.
Instructions:
1. Prepare the buttered pecans.
In a frying pan over a medium heat, melt 3 tbsp of butter.
Add the chopped pecans and stir for 3–5 minutes until toasted and fragrant.
Optional: Add 2 tablespoons of brown sugar and cook for another minute for caramelised pecans.
Remove from the heat and leave to cool completely.
2. Make the dough:
In a bowl, beat the softened butter with the brown and white sugars until the mixture is creamy and fluffy (this should take 2–3 minutes).
Add the eggs one at a time, mixing after each addition. Add the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, cornflour and salt.
Gradually mix the dry ingredients into the wet mixture.
Fold in the cooled, buttered pecans.
Cover the dough and chill in the fridge for at least 30–60 minutes to make them thick and chewy.
3. Shape and bake.
Preheat the oven to 175°C/350°F.
Line a baking sheet with parchment paper.
Scoop the dough into thick balls, each about 2 tablespoons in size. Place them on the tray, leaving space between each one.
Lightly press a whole pecan onto the top of each cookie.
Bake for 10–12 minutes, until the edges are lightly golden (the centres will still be soft, which is perfect!).
Remove from the oven and leave to cool on the tray for 5 minutes before transferring to a wire rack.
4. Chocolate Drizzle
Melt the chocolate or Nutella in the microwave for 20–30 seconds.
Drizzle over each cookie using a spoon or piping bag.
Leave the chocolate to set before storing.
Tips for perfect butter pecan cookies
Make sure you chill the dough! This will keep the cookies thick and prevent them from spreading.
Add a pinch of cinnamon for an extra touch of warmth.
Store them in an airtight container for up to five days, or freeze them for up to two months.
