Maybe it’s just me, but I think butter pecan is an underrated ice cream flavor. Quite often overlooked and running with the “boring” pistachio and rum raisin ice cream crowd. For the record, I love all three of these ice cream flavors! And that’s exactly why I made today’s cookie recipe. They’re salty, they’re sweet, and they’re rich with butter flavor.
If it’s not their chewy edges, soft centers, and buttery flavor– it’s the toasted pecans that make these cookies so incredible. The toasty, nutty flavor of these pecans is crucial to their flavor. If you’ve never toasted nuts before adding them to a recipe, you are missing out. With toasted nuts, the flavor is 84573849% better. I actually did the calculation yesterday; it’s really that much better.
Ingredients:
- 1 cup chopped pecans
- 7 tablespoons. unsalted butter
- 1/3 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- a pinch of salt
- Pecan halves at the top of each cookie
How To Make Butter Pecan Cookies:
Continue reading how to make on the next page
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Nana used to make this on the regular, and now we do! So refreshing and tasty! We make a huge batch and drink it over several weeks!
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