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.
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.