Nutty Nirvana: The Pecan Puffs That Vanish on Your Tongue!

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Pecan Meltaways are like little bites of buttery bliss that melt in your mouth, offering a delightful escape into cookie heaven. I first discovered these sweet treats at a holiday cookie exchange, and I was instantly smitten. The pecans add a lovely crunch, while the powdered sugar dusted on top gives each cookie a melt-in-your-mouth quality that is simply irresistible.

What makes these meltaways truly special is their melt-in-your-mouth texture. They are incredibly simple to make but pack a sophisticated flavor that’s perfect for any occasion, from festive gatherings to cozy evenings at home.

Imagine them paired with a dollop of homemade Whipped Cream or alongside a glass of refreshing Oat Milk Horchata—the perfect complement to the buttery richness of these cookies.

This recipe is gaining popularity because it combines ease with elegance. You don’t need fancy ingredients or complex techniques to create something that tastes gourmet. The key is in the simplicity of the ingredients and the love you put into making them. Plus, they freeze beautifully, so you can make them ahead and have a sweet treat ready whenever you need it.

Creamy, nutty, and utterly delectable—these pecan meltaways are sure to become a new favorite in your cookie repertoire.

Why I Love This Recipe (And You Will Too)

  • The combination of pecans and butter creates a flavor that’s both rich and comforting, with a texture that melts in your mouth.
  • They freeze wonderfully, which means you can prepare a batch ahead of time and always have a delicious treat on hand.
  • They’ve been a hit at every holiday gathering I’ve attended, making them a go-to recipe for festive occasions.

Try these pecan meltaways for yourself and share your variations or pairing ideas. I’d love to hear how you enjoy them!

Top-down view of cooled cookies on a wire rack being rolled in confectioners' sugar again for a sweet finish.

Pecan Meltaways Recipe

These delicate pecan-filled cookies are light, buttery, and coated in a sweet dusting of confectioners’ sugar, making them melt-in-your-mouth treats perfect for any occasion.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 Dozen
Calories 73 kcal

Equipment

  • Large mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • Baking sheet
  • Wire cooling rack

Ingredients
  

  • 1 cup butter softened
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans
  • Additional confectioners’ sugar

Instructions
 

  • Cream butter and confectioners’ sugar in a large bowl until light and fluffy (5-7 minutes).
    Top-down view of butter and confectioners' sugar being creamed together in a mixing bowl with an electric mixer on a white marble cooktop.
  • Add vanilla extract, then gradually mix in the flour and salt. Stir in chopped pecans.
    Top-down view of vanilla extract being added to creamed butter and sugar in a bowl, with flour and salt gently mixed in with a spatula on a white marble cooktop.
  • Chill the dough in the refrigerator for about 30 minutes.
    Top-down view of dough covered with plastic wrap, placed in the refrigerator to chill for 30 minutes.
  • Preheat the oven to 350°F. Roll dough into 1-inch balls and place on an ungreased baking sheet.
    Top-down view of chilled dough being rolled into 1-inch balls and placed on a baking sheet on a white marble cooktop.
  • Bake for 10-12 minutes or until cookies are set.
    Top-down view of dough balls baking in the oven at 350°F, with a timer set for 10-12 minutes.
  • Roll warm cookies in confectioners’ sugar, cool on wire racks, then roll in sugar again once cooled.
    Top-down view of cooled cookies on a wire rack being rolled in confectioners' sugar again for a sweet finish.

Nutrition Facts:

NutritionValue
Calories73 kcal
Fat5g
Sodium39mg
Carbohydrates6g
Sugar1g
Fiber0g

Let Me Share What Works Best for Me!

  • Make sure to finely chop the pecans. Since these cookies are small, large nut chunks can cause them to break apart easily during or after baking.
  • I flatten the cookies into “buttons” because I wanted to recreate that shape. However, you can skip the flattening and leave them as balls if you prefer.
  • Roll the cookies in powdered sugar while they are still warm so the sugar sticks better. After they cool, you can roll them again to add more powdered sugar.
  • When measuring flour for cookies, use the “scoop and level” method rather than the “spoon and level” method. Many cookie recipes assume you’ll use this method, and using the spoon and level method might give you less flour than needed.

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