These Butter Pecan Cookies are a delightful treat for any occasion! Packed with toasted pecans and a rich buttery flavor, they’re crisp on the edges and soft in the center. Perfect for holiday cookie trays or an everyday indulgence.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups chopped pecans, toasted
Instructions
- Toast the Pecans:
- Preheat oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 5–7 minutes, or until fragrant. Let cool.
- Cream Butter and Sugars:
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the toasted pecans.
- Form the Cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on lined baking sheets. Flatten slightly with your fingers or the back of a spoon.
- Bake:
- Bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden brown. The centers may look slightly underbaked but will set as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve and enjoy!
Notes
- For a more intense flavor, brown the butter before creaming with the sugars.
- Add a pinch of cinnamon for a warm twist.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
Nutrition Information (per cookie, based on 24 cookies)
- Calories: 170
- Carbohydrates: 16g
- Protein: 2g
- Fat: 11g
- Sugar: 10g
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