Frosted Butter Pecan Cookies (Print Version)

# Ingredients:

01 - 1 cup raw pecans.
02 - ½ cup maple syrup.
03 - 2 tablespoons dark brown sugar.
04 - 1 teaspoon cinnamon.
05 - 1 cup (2 sticks) salted butter, room temperature.
06 - 1 cup dark brown sugar.
07 - 2 eggs, room temperature.
08 - 2 teaspoons vanilla extract.
09 - 2⅓ cups all-purpose flour.
10 - 1 teaspoon baking soda.
11 - 1 teaspoon salt.
12 - ½ cup semi-sweet chocolate chips.
13 - 2 cups powdered sugar.
14 - 2½ tablespoons milk.

# Instructions:

01 - Heat oven to 350°F. Line baking sheet with parchment paper.
02 - Simmer pecans with maple syrup 5 minutes. Strain, save syrup. Toss nuts with brown sugar and cinnamon, bake 10 minutes.
03 - Cook one stick butter until brown, 3-4 minutes. Mix with remaining butter.
04 - Beat butter mixture with sugar, add eggs and vanilla. Mix in flour, baking soda, salt. Fold in chips and most pecans.
05 - Roll into tablespoon-sized balls, place on sheet. Freeze 5 minutes.
06 - Cook 11-12 minutes. Tap pan to flatten if needed. Let cool on sheet.
07 - Mix powdered sugar, reserved syrup, vanilla, milk for frosting. Dip cookies, top with remaining pecans.

# Notes:

01 - Store in airtight container up to 4 days.
02 - Freezing dough prevents spreading.
03 - Cookies continue cooking on hot pan.

Back