Best Butter Pecan Cookies | Quick And Easy | Only 4 Main Ingredients
Super and quick and easy cookies to make. Very tender and crispy. Perfect for satisfying your sweet tooth. These will become one of your favorite go-to cookies!
Best Butter Pecan Cookies | Quick And Easy | Only 4 Main Ingredients
2 cups pecans, toasted and chopped
1 cup butter, two sticks, softened to room temperature
1/3 cup granulated sugar
1/3 cup brown sugar
2 teaspoons pure vanilla extract
1 teaspoon salt
1 ¾ cups flour
Additional whole pecans for topping
________________________________________
Preheat oven to 350°F
1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar for 1 minute until completely smooth and creamy.
2. Add the vanilla extract and salt and mix long enough to incorporate.
3. On low speed add in the flour until well combined.
4. Add the cooled chopped pecans to the bowl and mix well.
5. Using a scoop, about 1 ½ - 2 tablespoon size, begin to scoop dough onto a lined cookie sheet.
6. Once all the dough is scooped onto the cookie sheet, begin to roll each ball until round and smooth. Place the round cookie ball back on the cookie sheet and place a whole pecan on top of the cookie ball and lightly press the pecan into the dough. This will flatten the ball into a cookie shape. Continue doing this until all the cookies are shaped.
7. Place cookie sheet in the oven for about 15 minutes or until the cookies are golden brown.
8. Transfer to a cooling rack to completely cool and Enjoy!
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Ciao! I'm Lucia Oliverio, and this is a channel where I teach you how to take whole ingredients and simples recipes that make great-tasting meals. Subscribe to GreenOlive Cooking Channel, to learn how to make simple and tasty recipes for your family and friends. New recipe videos post every Saturday Morning!
No Mixer, No Chilling Soft Butter Pecan Cookies
My soft and chewy butter pecan cookies are made with toasted pecans, brown sugar, and plenty of butter. They are incredibly easy to make with NO mixer and NO chilling required!
Recipe:
Ingredients
1 ½ (175 g) heaping cups pecan halves
1 cup (226 g) unsalted butter melted and cooled at least 10 minutes*
1 ¼ cup (250 g) dark brown sugar tightly packed
½ cup (100 g) sugar
1 large egg + 1 egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
3 cups (375 g) all purpose flour**
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ cup (120 g) Heath Toffee bits optional, but recommended!
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Instructions
00:00 Introduction
00:12 Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
00:18 Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
00:35 Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
00:47 In a large bowl, combine melted butter and sugars. Stir well.
01:48 Add eggs, egg yolk, and vanilla extract and stir until well-combined.
02:55 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
03:46 Gradually add flour mixture to wet ingredients until completely combined.
04:28 Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
05:00 Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2 apart.
05:37 Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Allow to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!
Notes
*If your butter is scorching hot it will melt your sugars and your cookies will spread all over your baking pan. The butter can still be warm, but should not be hot.
**If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.
Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
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The most POPULAR keto cookies! | Butter Pecan | Egg-Free
Crispy and delicious, these keto butter pecan cookies are one of my most popular keto dessert recipes. They’re so buttery and sweet, and so easy to make. And they’re egg free!
Full recipe:
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Butter Pecan Cookies Recipe | SweetTreats
These cookies are a classic for any occasion. The addition of toffee bits allows for a hint of sweetness that makes for the perfect irresistible combination. Easy to make and no chilling time required, what's stopping you from not making them right now!?
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Recipe makes 24-30 cookies
Ingredients:
-1 cup butter, melted
-3/4 cups brown sugar
-1/4 cup white sugar
-1 egg
-1 egg yolk
-3 cups flour
-3/4 tsp baking soda
-1/2 tsp baking powder
-1 cup pecans
-1/2 cup toffee bits
Bake at 350F for 10-12 minutes
ENJOY
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Pecan Cookies ~~Favorite Holiday Dessert Collab with Two Family
Danny's favorite Holiday Dessert or anytime dessert is Pecan Cookies. This is a collaboration with Two Family Homestead
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Easy Butter Pecan Cake Mix Cookies | Shelf Stable Pantry Recipes Collaboration
These are so good and so easy!! If you like the taste of Butter Pecan ice cream these are for you! They are chewy, and have bits of crushed up heath bar candy along with crunchy pecans! Takes no time at all to whip up a batch. Give them a try!
Ingredients:
1 box Butter Pecan Cake Mix
2 Large room temp eggs
1/2 Cup vegetable oil
1 cup chopped pecans
1 cup heath toffee bits
Pecan Halves (Optional)
#cookierecipes #butterpecancookies
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