Description
Cinnamon pecan cookie bars have browned butter, lots of cinnamon, and pecans. They're similar to a snickerdoodle, plus the nuts!
Ingredients
Units
Scale
- 1 cup unsalted butter
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 2 Tbsp cinnamon
- 1/2 tsp of salt
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups pecans, chopped
Instructions
- Preheat the oven to 350F.
- In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won’t continue to cook. Let the butter cool for 5-10 minutes before proceeding.
- In medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk together and set aside.
- Once the butter has cooled slightly, mix it together with the two sugars. Add the eggs, one at a time, whisking to fully incorporate, then add the vanilla and mix again. Combine the wet and dry ingredients and fold together until homogenous. Fold in 2/3 of the pecans.
- Lightly butter an 8x8" or larger baking pan, and line with parchment.
- Press the dough into the pan until flat, then gently press in the remaining pecans.
- Bake for 30-35 minutes, or until the edges look set and the top is matte.*
- Let cool slightly before removing from the pan to cut.
Notes
*Baking time here is pretty subjective. You can bake less for a gooey cookie (especially in the middle), or more for a drier cookie. Either way, the edges will be more done than the middle.