Eggless Butter Pecan Cookies
This eggless recipe produces wonderfully rich cookies with an irresistible chewy texture. It is a fantastic treat that everyone will enjoy.
Ingredients
- 1/2 cup Unsalted Butter
- 1 cup Chopped Pecans
- 2/3 cup Brown Sugar, Packed
- 1/4 cup Granulated Sugar
- 3 tbsp Milk
- 2 tsp Vanilla Extract
- 1 1/3 cups All-Purpose Flour
- 1 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Toffee Bits
Instructions
- Melt the butter in a light-colored skillet over medium heat, swirling often, for about 4 minutes until foamy and just starting to turn golden. Add the pecans and cook, stirring constantly, for 2-3 minutes until the butter is deep golden with nutty brown bits and the pecans are toasted. Pour everything into a large bowl and cool for 15 minutes.
- Whisk the brown sugar and granulated sugar into the pecan butter until combined. Whisk in the milk and vanilla for about 30 seconds, until glossy.
- In a separate bowl, whisk together the flour, cornstarch, baking soda and salt. Stir into the butter mixture just until combined, then fold in the toffee bits.
- Cover and chill the dough for 45 minutes. This firms up the brown butter so the cookies bake thick and chewy.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 2 tbsp mounds and place them 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden and the centers are soft and puffy. If the toffee spreads at the edges, gently nudge each hot cookie back into a circle with a large round cookie cutter or the rim of a glass.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Makes about 16 cookies.
Nutrition
Serving: 1servingCalories: 221kcalCarbohydrates: 24gProtein: 2gFat: 13g
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