Description
These Butter Pecan Cookies bring a rich, nutty flavor and a buttery crisp texture, making them a delightful treat for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 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
- oast the Pecans: Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for about 8-10 minutes, stirring halfway through. Allow to cool and chop coarsely.
- Make the Cookie Dough: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, beating well after each addition, then mix in vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Fold in the chopped pecans.
- Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into balls (1 to 1.5 tablespoons each) and place on the baking sheet, leaving 2 inches between cookies. Bake for 10-12 minutes or until edges are golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve: Enjoy with milk or alongside coffee or tea.
Notes
Chilling the dough is optional but recommended for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg