BUTTER PECAN ICE CREAM COOKIES
These Butter Pecan Ice Cream Cookies bring the taste of your favorite ice cream to a cookie. Easy to make with a rich, creamy nutty flavor in every bite.
Servings: 24 cookies
Calories: 137kcal
Ingredients
- ½ cup unsalted butter room temperature
- ⅓ cup sugar
- ½ cup light brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup butter pecan ice cream
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pecans chopped
Instructions
- Cream butter and both sugars together until light and fluffy, about 3 minutes.
- Turn mixing speed down and add egg and vanilla extract.
- Add ice cream and mix until all combined.
- Combine flour, baking soda and salt.
- Add to dough and mix until just combined. DO NOT OVERMIX.
- Stir in pecans.
- Wrap in wax paper and chill for about 1 hour.
- When ready to make, preheat oven to 350 degrees. Line cookie sheets with a silicone mat or parchment paper.
- Scoop dough with medium cookie scoop on to prepared cookie sheets.
- Bake for 12-15 minutes or until they start to brown along the edges.
- Cool on cookie sheets for 5-7 minutes then move to wire racks to cool completely.
- When cool, the cookies can be dipped half in chocolate and sprinkled with colored sprinkles. See note.
Notes
To melt chocolate, take a dark chocolate bar and break apart. Place in a microwave-safe bowl or measuring cup and melt in 30 second intervals, stirring in-between, until completely melted. Dip half of cookie in chocolate then set on a waxed paper lined cookie sheet. Sprinkle immediately with sprinkles. Chill until set then place in your cookie tin.
Nutrition
Calories: 137kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 65mg | Potassium: 42mg | Sugar: 8g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.6mg
