Description
Delicious toasted pecan cookies topped with a rich frosting.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped pecans (toasted)
- 1/3 cup heavy cream
- 1/2 cup unsalted butter (for frosting)
- 1/2 cup brown sugar (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Toast the chopped pecans in a dry skillet over medium heat for 4–5 minutes until aromatic. Let cool.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients.
- Fold in the toasted pecans and mix until just combined.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough onto the sheet, spacing 2 inches apart.
- Bake for 10–12 minutes or until edges are golden. Let cookies cool on a wire rack.
- For the frosting, melt 1/2 cup butter and 1/2 cup brown sugar in a saucepan. Stir in heavy cream and bring to a simmer.
- Remove from heat and whisk in powdered sugar until smooth and thick.
- Spoon frosting onto cooled cookies and top with extra pecans while soft.
Notes
- Ensure pecans are toasted for enhanced flavor.
- Cookies can be stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg