Butter Pecan Cookies Recipe
Introduction
This Butter Pecan Cookies recipe offers a delightful combination of buttery richness and crunchy pecans that melt in your mouth. Perfect for a cozy snack or sharing with friends, these cookies are easy to make and irresistibly delicious.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (312 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (180 g) pecans, chopped
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Step 5: Fold in the chopped pecans evenly throughout the dough.
- Step 6: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Bake for 10-12 minutes or until edges are golden and centers are set.
- Step 8: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Toast the pecans lightly before adding them to enhance their flavor and crunch.
- For extra richness, use browned butter instead of softened butter.
- Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
- Swap pecans for walnuts or almonds if preferred.
- Chill the dough for 30 minutes before baking to help control spread and improve texture.
Storage
Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, let frozen cookies thaw at room temperature or warm them briefly in the oven for a few minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter for this recipe?
It’s best to use unsalted butter to control the amount of salt in the cookies, but if salted butter is all you have, you can reduce or omit added salt to balance flavors.
How can I make these cookies gluten-free?
Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum for the best texture and structure.
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Butter Pecan Cookies Recipe
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
These Sloppy Joe Bread Boats combine the savory goodness of a classic sloppy joe sandwich with a crispy baked Italian bread base, topped with melted mozzarella and sharp cheddar cheese for a deliciously satisfying meal.
Ingredients
Bread
- 1 loaf Italian bread
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 teaspoon garlic salt
Sloppy Joe Filling
- 1 pound ground beef
- ¼ cup yellow onion, chopped
- ½ teaspoon garlic powder
- 1 teaspoon yellow mustard
- ¾ cup (180 g) ketchup
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup water
Topping
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) sharp cheddar, shredded
- Parsley, chopped for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the bread boats.
- Prepare the Bread: Slice the Italian bread loaf lengthwise into two halves, placing both halves cut side up on the prepared baking sheet. In a small bowl, mix softened butter with garlic salt and spread evenly over the cut sides of the bread. Set aside while preparing the filling.
- Cook Sloppy Joe Filling: Heat a medium nonstick skillet over medium heat. Add ground beef and chopped onions, cooking until the beef is no longer pink, about 8-10 minutes. Drain any grease. Stir in garlic powder, yellow mustard, ketchup, kosher salt, black pepper, and water until well combined and heated through.
- Assemble Bread Boats: Evenly distribute the sloppy joe mixture over the buttered bread halves. Top each side generously with shredded mozzarella and sharp cheddar cheese.
- Bake: Place the assembled bread boats in the preheated oven and bake for 12-14 minutes or until the cheese is melted, bubbly, and golden brown.
- Serve: Remove from oven, cut into serving pieces, garnish with chopped parsley, and serve warm.
Notes
- For a spicier kick, add a pinch of chili powder or hot sauce to the sloppy joe mixture.
- You can substitute Italian bread with French baguette or ciabatta if preferred.
- Leftover sloppy joe filling can be refrigerated for up to 3 days.
- Use freshly shredded cheese for better melting and flavor compared to pre-shredded options.
- For a crispier crust, toast the bread under the broiler for 1-2 minutes before adding the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Sloppy Joe, Bread Boats, Baked Sandwich, Ground Beef, Italian Bread, Melted Cheese
