Butter Pecan Cookies
Buttery, decadent, and packed with the irresistible crunch of toasted pecans, Butter Pecan Cookies are a delightful treat that captures the essence of comfort.
Servings: 24 cookies
Calories: 180kcal
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Provides structure and a soft texture.
- 1/2 teaspoon baking soda Key leavening agent.
- 1/2 teaspoon salt Enhances sweetness.
Wet Ingredients
- 1 cup unsalted butter, softened Adds rich, creamy flavor.
- 3/4 cup light brown sugar, packed Provides moisture and caramel flavor.
- 1/2 cup granulated sugar Ensures the right level of sweetness.
- 2 large eggs Acts as binder.
- 2 teaspoons vanilla extract Introduces aromatic flavor.
Add Ins
- 1 1/2 cups chopped pecans, lightly toasted Contributes crunchy texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 6–8 minutes. Allow to cool completely.
- In a large mixing bowl, beat the softened butter with the light brown and granulated sugars until light and fluffy.
- Add the eggs one at a time, incorporating each egg before adding the next. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold into the wet ingredients until just combined.
- Gently stir in the toasted pecans until evenly distributed.
- Scoop the dough into rounded balls. Chill in the refrigerator for 30 minutes if you prefer thicker cookies.
Baking
- Bake for 10–12 minutes, or until edges turn golden brown. Cool for 5 minutes on the baking sheet, then transfer to a wire rack.
Notes
Use room temperature butter for light and fluffy cookies. Toast pecans carefully to avoid bitterness. For added flavor, consider adding a sprinkle of cinnamon or drizzling melted chocolate over cooled cookies.