Name: Brown Sugar Pecan Cookies
Prep time: 30 min
Cook time: 25 min
Total time: 60 min
Ingredients: 1/2 tsp salt; 28 pecan halves toasted or untoasted , for topping; 1/2 tsp baking soda; 1 cup 226g unsalted butter, softened; 1 cup 210g packed light brown sugar; 1 large egg; 1 tsp vanilla extract; 1 cup pecans, toasted, cooled and chopped into bits; 3/4 cup 160g packed light brown sugar; 1/4 cup + 2 Tbsp 90ml half and half; 3 Tbsp 42g unsalted butter, diced into 3 pieces; 1 1/2 cups 186g powdered sugar, sifted; 2 cups 283g all-purpose flour scoop and level to measure

Pecan Cookie

What ingredients do I need to make Pecan Cookies?

Do I need to toast the pecans before using them in the cookie dough?

What is the best way to mix the cookie dough?

Can I use a different type of nut instead of pecans?

How can I make the cookies softer or crunchier?

What are some common mistakes to avoid when making Pecan Cookies?

A chewy cookie brimming with toasted pecans and covered with a caramel or penuche-like frosting. Such a delicious holiday cookie! 

Milk

Eggs

Tree Nuts

Wheat

Gluten Free

Vegetarian

Lactose Free

Seasonings

gram

salt

Nuts Seeds & Mixes

pecans

Rising Agents

baking soda

Butter & Margarine

unsalted butter

Sugars & Sweeteners

light brown sugar

eggs

Extracts

milliliter

vanilla extract

Creams & Creamers

half & half

powdered sugar

Flour & Meal

all purpose flour

Calories

Carbohydrates

Protein

Calcium

Minerals

Pantothenic acid (B5)

Vitamins

Potassium

Choline

Dietary Folate Equivalents

Folic Acid (B9)

Water

Saturated Fat

Trans fatty acids

Dietary Fiber

Lactose

Added Sugar

Sugar

Zinc

Copper

Thiamin (B1)

Vitamin C

Selenium

Total monounsaturated fatty acids

Manganese

Phosphorus

Sodium

Beta-carotene

Vitamin A

Beta-cryptoxanthin

Lutein+zeaxanthin

Iron

Cholesterol

Vitamin K

Total polyunsaturated fatty acids

Magnesium

Riboflavin (B2)

Vitamin B6

Vitamin D

Niacin (B3)

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