Butter, soft and chewy cookies that explode with toasted pecans and a brown sugar taste.
Maybe it’s just me, but I think butter pecans are an underrated ice cream flavor. Often overlooked, it is one of the “boring” pistachio and rum and grape ice creams. For your information, I love these three ice cream flavors! And that’s exactly why I made today’s cookie recipe. They are salty, they are sweet, and they are rich in buttery taste.
If it’s not their soft edge, soft center and buttery taste, it’s the roasted pecans that make these cookies so incredible. The toasted, nutty flavor of these pecans is crucial to their taste. If you’ve never roasted nuts before adding them to a recipe, you’re missing out. The flavor is 84573849% better. Actually, I did the math yesterday; it’s really much better.
1 cup pecans, chopped
7 tbsp. unsalted butter
1/3 cup granulated sugar
1 cup brown sugar
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
a pinch of salt
Pecan halves for the top of each cookie
Make sure to preheat your oven to 350º and cover 2 baking sheets with parchment paper.
Next, beat the butter, granulated sugar and brown sugar with an electric mixer until the mixture is light and creamy.
Then add the eggs, vanilla extract and beat again for another 2 minutes. Immediately add the flour, baking soda, salt and mix until well blended.
When finished, place the balls, using a medium cookie spoon, on the prepared baking sheets and add half a pecan on top of each cookie. Bake until golden brown, about 10 to 15 minutes. Finally, cool the cookies on a wire rack.
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