IButter Pecan Meltaways from David’s Cookies are all about taste and texture. They are rich and buttery without feeling heavy, with a tender shortbread bite that truly “melts,” plus a satisfying pecan crunch. The powdered sugar finish gives them that classic bakery look and a sweet, delicate first bite.
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What makes David’s Cookies Butter Pecan Meltaways so good?
Butter Pecan Meltaways from David’s Cookies are all about taste and texture. These superb cookies taste rich and decadent, but somehow they never seem overly heavy. With a shortbread-style that uses plenty of real butter, Butter Pecan Meltaways almost, well, melt in your mouth, but they still provide a satisfying crunch thanks to the chopped pecans.
When you need something a little special for a bake sale, the holiday season, or when you want to treat yourself and your family, you can’t go wrong with this copycat David’s Cookies Butter Pecan Meltaways recipe.
Why you’ll love this recipe
Everyone loves eating cookies, but making them can sometimes be a hassle. However, these cookies are pretty straightforward. Just mix and bake, but there are a number of secrets why these beauties have such an incredible texture (don’t skip to the end to discover all of them). The dough comes together quickly with pantry staples, and the cookies freeze wonderfully, so you can always have a tasty treat on hand for unexpected company.
Ingredients and their roles
For this David’s Cookies Butter Pecan Meltaway, you’ll need:
- Unsalted butter gives these cookies a much richer and more decadent flavor than using butter and margarine, as other copycat recipes often call for.
- White granulated sugar – sweetens the dough slightly and gives the cookies a smoother texture by dissolving well during the creaming process.
- Water increases the dough’s hydration, helping fully dissolve the white sugar and reduce crumbs. The addition of water is one of the secrets behind these cookies’ incredible texture.
- Vanilla extract – rounds out the buttery flavor without overpowering the pecans’ taste.
- Pecans, chopped – add crunch and lend a nutty, buttery flavor all their own. The pecan pieces give the cookie both its crunch and its name.
- All-purpose – the reduced amount of AP flour adds just enough structure to the cookies so they come together, but they remain soft and buttery.
- Powdered sugar – decorates the top of the cookies and offers more sweetness.
How to make David’s Butter Pecan Meltaways
To prepare the dough for the copycat David’s Butter Pecan Meltaways:
- Add the unsalted butter and white granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on MEDIUM speed until all the sugar dissolves and the color of the butter lightens. Stop once or twice to scrape down the sides with a rubber spatula. This is a critical step (and another secret) for the cookies’ proper texture, so take your time, but don’t over-whip.
- Reduce the stand mixer speed to LOW, then add the water and the vanilla extract. Mix until everything is just combined. The dough should be smooth and silky.
- With the mixer on, add the crushed pecans and sprinkle in the AP flour. Turn off the mixer when you can’t see any flour. Do not mix too long, or you risk a dense cookie.
- Transfer the cookie dough to a mixing bowl, then cover it with plastic. Chill the dough in the fridge for at least four hours to allow the butter to set and the flour to fully hydrate.
To bake the cookies:
- Preheat the oven to 325°F.
- While the oven is warming up, form the cookies by rolling about 2 teaspoons of dough into a ball and placing it on an ungreased baking tray, about 2 inches apart. Although these cookies won’t spread much, they will cook more evenly with plenty of room between them.
- Use a flat-bottomed glass to gently press the dough balls until they are about 3/8 inch thick.
- Bake in the preheated oven until the cookies are set, but still pale. Do not overcook them.
- Remove the cookies from the hot baking tray and let them cool on a wire rack until they are just warm.
- Place the powdered sugar in a bowl and roll the cookies, one at a time, into it. Return the cookies to the rack and allow them to cool completely before storing.
What to serve with David’s Butter Pecan Meltaways
Sure, cookies and milk may be a classic combo, but there are so many more intriguing options for you to try, like the ones below.
Homemade Starbucks Vanilla Latte – This latte is bursting with sweet vanilla flavor that contrasts beautifully with the espresso’s slight bitterness. Pairing a Starbucks Vanilla Latte with a Butter Pecan Meltaway heightens the cookie’s vanilla notes.
Neiman Marcus Chocolate Chip Cookies – If serving one cookie is good, then serving two different ones must be better. Right? This Neiman Marcus Chocolate Chip Cookies copycat recipe has become an infamous legend for being called out by the store for not being authentic, but the combination of oatmeal, chocolate chips, and a ton of chopped nuts makes it pretty tasty no matter the providence.
Hot Buttered Rum – This old, old school cocktail seems more at home in a Dickens novel than a modern dining table, but if you’ve never tried it, you don’t know what you are missing. The butter adds a luxurious flavor and mouthfeel to the rum while the spices make this a festive drink that perfectly complements Meltaways.
Instructions for keeping Butter Pecan Meltaways fresh for a long time
- Room Temperature Storage: Store in an airtight container for up to 5 days. Place parchment or wax paper between layers to protect the powdered sugar coating.
- Reheating Method: Not recommended. These are best enjoyed at room temperature for the proper meltaway texture.
- Freezing: Freeze in a freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature in the container. Re-dust with powdered sugar if needed.
Love baking cookies? Try these copycat cookie recipes!
- Crumbl Sugar Cookies
- Girl Scout Samoas
- Keebler Pecan Sandies
- Panera Kitchen Sink Cookies
- Subway Footlong Chocolate Chip Cookie
- Walkers Shortbread Cookies
Check out more of my easy recipes for cookies and the best DIY recipes right here on CopyKat!
David’s Cookies Butter Pecan Meltaways
Ingredients
- 1 cup butter
- 1/2 cup granulated sugar
- 2 teaspoons water
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup powdered sugar
Instructions
- In a large mixing bowl, cream together the butter and sugar. Add the water and vanilla and mix well. Mix in the flour and pecans.
- Refrigerate the dough for 4 hours.
- Portion the dough into 48 balls. (Each ball should be 2 teasoons, or a #60 cookie scoop.)
- When ready to bake, preheat the oven to 325°F.
- Shape the chilled dough into balls and place them on an ungreased cookie sheet. Gently press the cookies down with a glass or a coffee cup to flatten the tops.
- Bake for about 20 minutes. Remove the cookies from the pan and transfer to a cooling rack to cool slightly.
- Roll the cookies in powdered sugar while they are still warm.
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