Slice-and-bake Salted Chocolate Butter Pecan Cookies Recipe 

Slice n' Bake Salted Chocolate Butter Pecan Cookies are simple and yummy. Pecan shortbread with brown sugar and nutty brown butter. Every biscuit has chocolate dripping and flaky sea salt. So much to like! Add these cookies to your Thanksgiving or Christmas cookie trays for entertaining. Your loved ones will appreciate it! 

Ingredient

– 2 sticks (16 tablespoons) salted butter, at room temperature – 2 teaspoons vanilla extract – 1/2 cup dark brown sugar – 1 3/4 cups all-purpose flour plus 1/4 cup more, as needed – 3/4 cup raw pecans very finely chopped – 1 large egg, beaten – 1 cup coarse turbinado sugar – 1 1/2 cups semi-sweet or milk chocolate melted – Flaky sea salt

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1

Brown 1 stick butter in a small saucepan over medium heat for 3–4 minutes. Off the heat, into a heatproof bowl. Freeze for 10-15 minutes max. 

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Instruction

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2

Mix the remaining stick of butter, cooled browned butter, brown sugar, and vanilla in a large bowl until smooth. Add flour and stir well. If dough is too sticky to make a ball, add 1/4 cup flour. 

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3

Stir in pecans. Put dough on large wax or plastic wrap. Hand-form a 12-inch-long, 2-inch-diameter log. Refrigerate dough in wax paper for 2 hours or 5 days. 

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4

Heat a 350-degree oven. Baking sheet parchment. Unwrap dough and place on a cutting board. After egg-brushing, roll dough in coarse sugar. Cut the log into 1/2-inch pieces using a sharp chef's knife. 

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5

Rapid progress is essential. Keep knife still. If dough rounds crack, press together. It will work, promise. Place slices on baking sheet. Bake cookies 12-14 minutes until edges are golden brown.  

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6

Baked cookies cool on sheet. Sprinkle flaky sea salt and chocolate on each biscuit. Put the cookies in the fridge for 10 minutes to set the chocolate. Cookies can last 4 days in an airtight jar at room temperature. 

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also see

also see

Crispy Cider Braised White Chili Chicken Tacos Recipe