Description
Bake these soft and chewy butter pecan cookies for a comforting, old-fashioned treat. The rich, nutty flavor comes from perfectly toasted pecans and a hint of brown butter, making them ideal for holidays or any cozy night.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans, toasted
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the toasted chopped pecans.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are golden brown but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Toast your pecans briefly in a dry skillet over medium heat to deepen their flavor before adding them to the dough.
- For an extra layer of flavor, substitute 1/4 cup of the butter with browned butter. Cool the browned butter slightly before creaming it with the sugars.
- If you prefer a chewier cookie, slightly underbake them; they will firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert/Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 150
- Sugar: Approx. 12g
- Sodium: Approx. 70mg
- Fat: Approx. 9g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Approx. 16g
- Fiber: Approx. 0.5g
- Protein: Approx. 2g
- Cholesterol: Approx. 30mg