Butter pecan skillet cookies for a delicious treat

Ingredients for Butter pecan skillet cookies

• 160 g chopped pecans

• 60 ml pure maple syrup

• 10 ml kosher salt, divided

• 150 g chilled unsalted butter, cut into pieces, plus more for the pan

• 160 g plain flour

• 75 g light brown sugar, packed

• 1 large egg

• 20 ml vanilla extract or vanilla bean paste

• 120 g icing sugar

• 45 ml full-fat milk

• coarse white sanding sugar and edible glitter (for decorating)

How to make Butter pecan skillet cookies

1. Position a rack in the middle of the oven and preheat to 180°C.

2. In a medium bowl, toss together the pecans, maple syrup, and ½ tsp salt.

3. Scrape the mixture onto a rimmed baking tray lined with a silicone baking mat or parchment paper, spreading the nuts into a single layer.

4. Bake for 15–20 minutes, until the pecans are slightly darkened and the syrup is dark and bubbling.

5. Remove from the oven and carefully toss the pecans in the hot syrup to coat again.

6. Allow to cool on the baking tray until the caramel hardens, about 30 minutes.

7. Break up the candied pecans into pieces, discarding any burnt bits.

8. Reduce the oven temperature to 160°C.

9. Generously butter a 25 cm cast-iron or stainless-steel frying pan, then line the bottom with a round of parchment paper and butter the parchment.

10. In a food processor, pulse the flour, brown sugar, half of the candied pecans, and 1¼ tsp salt until the nuts are finely chopped.

11. Add the egg, 1 tbsp vanilla, and the remaining 140 g butter, processing until a shaggy dough forms.

12. Transfer the dough to a large bowl and knead a couple of times just to bring it together.

13. Using damp hands, pat the dough evenly into the frying pan, extending it all the way to the sides.

14. Bake the cookie for 30–35 minutes, until the edges are golden brown and the centre is slightly puffed.

15. Allow to cool in the frying pan for 1 hour.

16. Invert the cookie onto a cutting board and cut into 16 wedges.

17. Turn the wedges right side up and transfer them to a wire rack set inside a rimmed baking tray.

18. In a small wide bowl, whisk together the icing sugar, milk, remaining ¼ tsp salt, and 1 tsp vanilla until smooth.

19. The glaze should have the consistency of heavy cream; thin it with more milk if needed.

20. Transfer half of the glaze to another small wide bowl to prevent crumbs from collecting.

21. Working one at a time, lightly dip the top side of half of the wedges into the first bowl of glaze, ensuring only the surface is covered without excess dripping down the sides.

22. Use a toothpick to pop any bubbles and smooth the glaze; it should be thin enough to see the cookie peeking through.

23. Repeat this process with the remaining wedges and the second bowl of glaze.

24. Top the wedges with the remaining candied pecans and let sit for 10 minutes.

25. Sprinkle with sanding sugar and edible glitter, then allow to sit until the glaze is set, about 1 hour.

26. Do Ahead: The cookies can be baked 1 day in advance. Store them in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.