Description
These classic Butter Pecan Cookies feature a rich, buttery flavor combined with toasted pecans for a delightful crunchy texture. Perfectly soft with a slight crisp around the edges, these cookies make an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- 1 cup packed brown sugar (light or dark)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans, toasted
Instructions
- Preheat Oven and Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them in the oven for about 5-7 minutes until fragrant, stirring occasionally to avoid burning. Remove and let cool.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep cookies tender.
- Fold in Toasted Pecans: Gently fold the toasted pecans into the cookie dough using a spatula, ensuring even distribution without crushing the nuts.
- Scoop and Bake: Drop rounded tablespoons of dough onto ungreased or parchment-lined baking sheets spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature eggs to help achieve a smooth dough and even baking.
- To toast pecans, keep a close eye to avoid burning — stirring halfway through helps ensure even toasting.
- For chewier cookies, slightly underbake and let them finish cooking on the hot baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Feel free to substitute pecans with walnuts for a different nutty flavor.
