Pecan Roll Cookies

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.

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Ingredients —

• ⅔ C All Purpose Flour (can use gluten free flour)

• 1 teaspoon Baking Soda

• ½ teaspoon Salt

• 1 Stick of Butter

• 1 C Crunchy Pecan Butter (buy, here!)

• 1 ⅓ C light brown sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1 Container (7.5 oz) Marshmallow fluff

Prepare —

• In a small bowl, mix flour, baking soda and salt

• In a mixer, combine butter, pecan butter and sugar until blended smoothly

• Add egg, and vanilla. Beating until well combined

• Stir in dry mixture until the dough is combined throughly

• Place in refrigerator for at least 30 minutes

• Preheat oven to 375℉ (190℃)

• Line baking sheet(s) with parchment paper, set aside

• 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

• Only 6 cookies should fit on each sheet, otherwise they will stick together

• Bake for 8-10 minutes

• Let cool on the baking sheet for 15 minutes, then carefully transfer to wire rack to continue cooling

• Enjoy!