When I make deserts, I usually reserve a little for home and bring the rest to work. It’s just my boyfriend and me (plus the cats), and we could never eat a whole cheesecake or pan of brownies on our own. These cookies, however, I kept all to myself. I’m actually disappointed that they turned out perfectly on the first try. I would not have minded needing to make a second batch.
I have been trying to pinpoint the exact quality that has me so gluttonous for these cookies, but it eludes me. They are soft, buttery, salty, sweet, and full of toasted pecans, so I am not surprised I like them. It is just very rare that I make a desert that I do not want to share, especially one that is so easy to make, because appreciation is a treat in and of itself for me. (Any other ♍️ out there will definitely know what I’m talking about!)
If you give them a try, let me know if they are as addictive to you as they are for me. Here are some warning signs:
- You do tongue gymnastics to get the beaters clean
- Only every other scoop of dough makes it to the pan, the others are baked in your belly oven
- You burn your mouth and hands eating a cookie so fresh out of the oven that it’s basal temperature is exactly 375 degrees
- You eat cookies for breakfast
- You eat so many cookies that you get sick to your stomach, but you still want more.
Butter Pecan Cookie Addiction can manifest in different ways for different people, and I am still studying the long term effects and possible cures. If I don’t solve this mystery by the time I polish off this batch, I may have to make more. For science.
Butter Pecan Cookies with Sea Salt
3/4 cup butter, softened at room temperature
1 cup light brown sugar
1 tsp vanilla
2 1/4 cups flour
1 tsp soda
1 1/2 tsp coarse sea salt
1 1/2 cups pecans, roughly chopped
Preheat oven to 375. Line two baking sheets with parchment paper or silicone baking pads, or spray with non-stick spray, whatever works for you.
In a large pan, heat dry pecan on medium heat, moving nuts around constantly, until the pecans start to turn golden. There is a small window between toasted and burnt when it comes to nuts, so watch them closely and make sure the nuts are moving constantly to avoid making a pan of inedible nut pieces.
In a large mixing bowl, beat butter and sugar on medium high until combined and lightened in color. This will make your cookies extra fluffy.
Add eggs, one at a time, combining each completely before adding the next egg. Mix in vanilla.
In a separate bowl, combine flour, soda, and salt.
Mix dry ingredients into wet ingredients in thirds, combining thoroughly before adding more dry ingredients.
Gently fold in toasted pecans.
Drop 1 tbs scoops of dough into baking surface, 2 inches apart, and bake for 10-12 minutes, or until edges turn golden.
And here are some pins so you can save this recipe for later!