Indulge in the rich, buttery flavor of these chewy butter pecan cookies, packed with toasted pecans and a hint of vanilla. Soft and irresistible, they’re the ultimate treat for nut lovers and cookie enthusiasts alike.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 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 chopped pecans, toasted
Instructions
- Prep the Pecans: Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Let cool.
- Cream Butter and Sugar: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in 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 until just combined.
- Fold in Pecans: Gently fold in the toasted pecans.
- Chill Dough: Cover and chill the dough for at least 1 hour.
- Bake: Preheat the oven to 350°F (175°C) again. Scoop tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are golden but centers are still soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Cookies
- Chill the dough: This prevents the cookies from spreading too much.
- Measure accurately: Especially for flour—scoop and level with a knife.
- Use quality butter: Real butter adds a deeper flavor and a chewier texture.
- Don’t overbake: Cookies will continue to set as they cool on the baking sheet.
Nutrition (Per Cookie)
- Calories: 150
- Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 80mg
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 9g
- Protein: 2g
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