Salty Sweet Butter Pecan Cookies
Indulge in the perfect harmony of flavors with these salty sweet butter pecan cookies! Rich, buttery dough forms the base of these irresistible treats, while toasted pecans lend a nutty crunch that balances the sweetness of brown and granulated sugars. The addition of a delicate sprinkle of sea salt flakes before baking elevates their sweet-salty contrast to decadent heights. Crafted in just over half an hour, these cookies are soft, chewy, and packed with texture and flavor, making them an ideal dessert for any occasion. Serve them warm for a melt-in-your-mouth experience, or store them for up to five days to enjoy their caramelized, nutty goodness all week long. Your taste buds will thank you!
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 150 grams Granulated sugar
- 150 grams Brown sugar, packed
- 2 teaspoons Vanilla extract
- 2 pieces Large eggs
- 320 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 120 grams Pecans, toasted and chopped
- 1 teaspoon Sea salt flakes
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper and set aside.
Place the pecans in a dry skillet over medium heat. Toast them for 4-5 minutes, stirring frequently, until fragrant. Remove from heat and roughly chop. Set aside to cool.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Fold the cooled, toasted pecans into the cookie dough using a spatula.
Using a medium cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Sprinkle each cookie dough ball with a small pinch of sea salt flakes to enhance the salty-sweet flavor.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look just set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 5 days. Enjoy!
Nutrition Facts
Calories |
4964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.4 g | 376% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 4599 mg | 200% | |
| Total Carbohydrate | 561.6 g | 204% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 301.5 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 360 mg | 28% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1244 mg | 26% | |
*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.
