Butter Pecan Cookies
These butter pecan cookies are a delightful blend of buttery richness, toasted pecans, and a slightly caramelized flavor that makes them perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Room temperature butter is best for creaming.
- 1 cup packed brown sugar Light or dark brown sugar can be used.
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce to 1/4 teaspoon if using salted butter.
Mix-ins
- 1 cup chopped pecans, toasted Toast pecans in a dry skillet for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or use silicone mats.
- In a large bowl, beat the softened butter with both sugars until the mixture is smooth and slightly fluffy — about 2-3 minutes.
- Add the eggs one at a time, beating after each addition, then stir in the vanilla until evenly combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mix to the wet mixture and stir just until no streaks of flour remain.
- Fold in the chopped, toasted pecans until evenly distributed.
Baking
- Drop rounded tablespoons of dough onto ungreased cookie sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, rotating the pans halfway through. Cookies are done when edges are golden and centers still look slightly soft.
- Let cookies cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with a pat of butter or a scoop of vanilla ice cream. For storing, keep in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.