Description
These butter pecan cookies are soft in the center, slightly crispy on the edges, and packed with toasted pecans for a rich, buttery flavor. Easy to make and perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups pecans, toasted and chopped
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toast pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently, then let cool.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture just until combined.
- Fold in the chopped, toasted pecans.
- Drop dough by scoop onto prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are set.
- Cool on the pan for a few minutes before transferring to a wire rack.
Notes
- Dough doesn’t need chilling, but can be made ahead and refrigerated for a day.
- Add cinnamon or white chocolate chips for variation.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Bake frozen dough balls with 1–2 extra minutes of baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 11g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
