Butter Pecan Cookies
Crisp-edged, tender-centered cookies studded with toasted pecans and a kiss of chocolate, perfect for gifting or pairing with coffee.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Use room temperature for proper creaming.
- 1 cup packed brown sugar Light or dark can be used.
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Measure by spooning into the cup.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce if using salted butter.
- 1 cup pecans, chopped Toasted pecans give a better flavor.
- 1/2 cup chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Spread the chopped pecans in a single layer on a baking sheet and toast for 8–10 minutes, stirring halfway, until golden and fragrant. Let cool.
- In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 3–5 minutes.
- Add the egg and beat until fully incorporated, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed just until the dough comes together.
- Fold in the toasted pecans and chocolate chips gently to distribute them evenly.
Baking
- Drop rounded tablespoons of dough onto the prepared sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden but centers still look slightly soft.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 4 days. Freeze baked cookies for up to 3 months.