We call these the Pecan Roll Cookies because they fondly remind us of the pecan rolls we sell (buy, here!) So if you’re in the mood for both a pecan roll and a cookie, look no further. These cookies are easy to make, are huge (as big as our heads!) and oh-so-yummy. Recipe makes 18 cookies, however, if you’re looking to make smaller cookies, use a melon baller to get more out of the dough.
Tag us on Instagram (@goodsonpecans) with your creations and improvements! We love to hear and learn from our customers.
Ingredients
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⅔ C All Purpose Flour (can use gluten free flour)
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1 teaspoon Baking Soda
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½ teaspoon Salt
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1 Stick of Butter
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1 C Crunchy Pecan Butter (buy, here!)
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1 ⅓ C light brown sugar
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1 egg
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1 teaspoon vanilla extract
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1 Container (7.5oz) Marshmallow fluff
Directions
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In a small bowl, mix flour, baking soda and salt
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In a mixer, combine butter, pecan butter and sugar until blended smoothly
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Add egg, and vanilla. Beating until well combined
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Stir in dry mixture until the dough is combined throughly
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Place in refrigerator for at least 30 minutes
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Preheat oven to 375℉ (190℃)
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Line baking sheet(s) with parchment paper, set aside
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Once the cookie dough has been chilled, take a ice cream scoop, filling it halfway with dough and then placing marshmallow fluff in it, cover it with more dough and scoop onto baking sheets. *Note: these make big cookies, use melon baller if you want smaller cookies
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Only 6 cookies should fit on each sheet, otherwise they will stick together
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Bake for 8-10 minutes
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Let cool on the baking sheet for 15 minutes, then carefully transfer to wire rack to continue cooling
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Enjoy!