Description
These butter pecan cookies are soft in the center, with golden, crispy edges and a rich, nutty flavor thanks to toasted pecans and buttery dough.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups pecans, chopped and toasted
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toast the pecans in a dry skillet over medium heat until fragrant, about 5–7 minutes. Cool and chop.
- Cream together the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped toasted pecans evenly.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them a couple inches apart.
- Bake for 10–12 minutes, until edges are golden brown and centers are just set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough for 30 minutes helps cookies hold their shape and enhances flavor.
- Store with a slice of bread to keep cookies soft.
- Optional add-ins: cinnamon, nutmeg, white chocolate chips, or swap half pecans with walnuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
