Brown Sugar Pecan Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
14 mins
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Total Time
24 mins
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Servings
24 cookies
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Calories
121 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Brown Sugar Pecan Cookies
Description
This cookie recipe combines a simple dough of melted butter, brown sugar, vanilla, and egg with a flour mixture containing baking soda, salt, and desiccated coconut. Chopped pecans are folded into the dough, which is formed into rounds and topped with whole pecans before baking at 350°F for about 14 minutes. Rotating the baking sheets midway promotes even baking. Once baked, the cookies are cooled on the sheets briefly, then transferred to racks.
The resulting cookies balance sweetness and moisture from brown sugar with the nuttiness of pecans and the slight chewiness of coconut. The topping pecans add a contrasting crunch and visual appeal to each cookie. This recipe provides a cookie with textured components that work well as a snack or dessert.
They can be stored in an airtight container at room temperature for several days or frozen for longer storage. The dough also freezes well and can be baked fresh from thawed or room temperature dough. Variations include adding semi-sweet chocolate chips or maple syrup, or adding cinnamon to the flour mix for more spice.
Ingredients
- 1/2 cup butter unsalted
- 1 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup desiccated coconut
- 1/2 cup pecans chopped
- 24 pecans to top the cookies
Instructions
- Preheat the oven to 350°F . Line two baking sheets with parchment paper.
- In a medium sized bowl, mix the flour, baking soda, salt, and coconut flakes. Set aside.
- Melt the butter in a microwave safe bowl.
- Mix the butter and sugar until smooth.
- Add the vanilla and egg to the butter mixture. Mix again until smooth.
- Add the flour mixture to the butter mixture. Mix with a spatula or a wooden spoon so the dough comes together.
- Mix in the chopped pecans.
- Using a mini ice cream or cookie scoop, place the cookies on the baking sheets 2 inches apart from each other. Press a pecan on top of each cookie.
- Bake in the oven for 14 minutes. Rotate the sheets halfway so they bake evenly.
- Let the cookies cool on the sheets for 5 minutes and then transfer them onto cooling racks using a spatula.
Notes
- Unsweetened shredded coconut can replace desiccated coconut if preferred.
- Use a 1:1 gluten-free flour to make these cookies gluten-free.
- Store cookies airtight in a cool, dry place for up to four days or freeze for up to six months.
- Cookie dough can be refrigerated up to one week or frozen up to six months; bring to room temperature before baking.
- Consider variations by adding chocolate chips, maple syrup, or cinnamon to the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 90mg | 4% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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