Pecan Weet Bix Cookies
Packed with nutty richness and hearty crunch, these Pecan Weet-Bix Cookies are a delightful twist on traditional treats. Made with crumbled Weet-Bix, these cookies offer a satisfyingly wholesome texture that’s elevated by the buttery sweetness of brown sugar and the toasty flavor of chopped pecans. A touch of vanilla and optional chocolate chips add decadent depth, while a simple mix-and-bake process makes these a breeze to whip up. Perfect as a midday snack or an after-dinner indulgence, these cookies are ready in under 30 minutes and make 12 irresistible servings. Whether you’re looking for a creative way to use up cereal or a fresh take on classic pecan desserts, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 4 pieces Weet-Bix biscuits (crumbled)
- 1 cup All-purpose flour
- 0.5 cup Brown sugar (packed)
- 0.5 cup Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 cup Chopped pecans
- 2 tablespoons Milk
- 0.25 cup Semi-sweet chocolate chips (optional)
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Place the Weet-Bix biscuits in a bowl and crumble them into small pieces using your hands or the back of a spoon.
In a medium-sized mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy. You can use an electric mixer or a wooden spoon for this step.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the crumbled Weet-Bix, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture and mix until just combined. Add the milk to loosen the dough, if needed.
Fold in the chopped pecans and chocolate chips (if using).
Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls onto the prepared baking sheet, leaving about 2 inches (5 cm) between each cookie. Flatten slightly with the back of a fork or your palm.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the cookies are set.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to a week. Enjoy!
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 12.1 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
