- Brown sugar
- Chocolate chips
- Vanilla extract
So when I found myself last weekend with a desperate need to bake cookies and zero chocolate chips, I panicked. I panicked, and I rifled through all of my cupboards, and my pantry, and my fridge, and I finally found half a bag of pecans shoved in the back of my freezer. Close enough.
After a little toasting, and a little tinkering with my standard chocolate chip cookie recipe, these Salted Pecan Cookies were born. So called because I use way more salt in the recipe than you normally see – but don’t worry, it marries the dough to the pecans perfectly. And I do mean perfectly, because even my “I don’t like sweets” husband loved these. In fact, he just walked by while I was writing this, saw the picture, and said “ugh, those were good”.
See? Perfect. Now go make some!
Salted Pecan Cookies
- 1/2 C (1 stick) butter, softened
- 3/4 C brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C + 2 tbsp flour
- 1 C pecans, toasted and chopped
Preheat oven to 350 degrees F
To toast pecans, throw halved pecans in a dry non stick skillet over medium heat. Toss and mix until you see the color visibly darken – but be careful to not let them burn!
To make the cookies, cream together butter and sugar until light and fluffy
Add the egg
With the mixer running, slowly tap in baking soda and salt.
Scrape the sides of the mixing bowl down, turn on low, then slowly add the flour 1/4 C at a time
Add toasted chopped pecans, mix until just combined
Drop by tbsps onto cookie sheet, bake 10 minutes or until just brown on edges
Transfer to a wire rack to cool