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Butter Pecan Cookies

Warm, nutty cookies made with toasted pecans and a blend of buttery and sugary goodness, perfect for sharing or enjoying at home.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 cup chopped pecans (toasted) Toast them for extra depth.
  • 1 cup unsalted butter, softened Use unsalted butter to control the salt.
  • 3/4 cup packed brown sugar Brings a cozy molasses warmth.
  • 1/2 cup granulated white sugar Balances the sweetness.
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Toast the chopped pecans in a skillet with 1 tablespoon of butter over medium heat for about 5 minutes until warm and nutty.
  3. In a large bowl, cream the softened butter with brown sugar and white sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
  5. Gradually add the flour, baking soda, and salt, mixing until a soft dough forms.
  6. Fold in the toasted pecans carefully.
Baking
  1. Scoop tablespoon-sized portions onto the baking sheet, spacing them about 2 inches apart.
  2. Chill the dough in the refrigerator for 20 minutes.
  3. Bake for 10 to 12 minutes or until the edges are golden brown and centers look soft.
  4. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

For extra butter flavor, brush cookies with brown butter before baking. Store cookies in an airtight container for up to 5 days, adding bread to keep them soft. Freeze baked cookies for up to 3 months.