Butter Pecan Cookies
Delightfully soft and buttery cookies loaded with toasted pecans, perfect for any occasion.
Servings: 24 cookies
Calories: 180kcal
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour This serves as the foundation, creating a tender, chewy texture.
- 0.5 teaspoon baking soda Imparts a slight lift, helping your cookies rise perfectly.
- 0.5 teaspoon salt Enhances the flavor and balances sweetness.
Wet Ingredients
- 1 cup unsalted butter, softened Adds creaminess and rich flavor.
- 0.75 cup light brown sugar, packed Gives depth of flavor with hints of caramel.
- 0.5 cup granulated sugar Contributes sweetness and contrast to brown sugar.
- 2 large eggs Provides moisture and binds the ingredients.
- 2 teaspoons vanilla extract Adds aroma and sweetness.
Nuts
- 1.5 cups chopped pecans, lightly toasted Provides texture and richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast them for 6–8 minutes until browned.
- In a large mixing bowl, beat softened butter with brown and granulated sugars until light and fluffy.
- Beat in eggs one at a time, ensuring each is fully incorporated before the next. Mix in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter-sugar mixture until just combined.
- Gently fold in toasted pecans.
- Use a cookie scoop to form rounded balls. Chill dough in the refrigerator for 30 minutes for thicker cookies.
Baking
- Place cookie dough balls on a lined baking sheet. Bake for 10–12 minutes or until edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For the best results, remember to toast your pecans and chill your dough. You can also refrigerate the dough for up to 48 hours.