Heavenly Butter Pecan Cookies
These cookies are a delightful blend of crisp edges and tender, buttery centers, studded with toasted pecans for a satisfying nutty crunch.
Ingredients
For the cookies
- 1 cup unsalted butter, softened (room temperature) Soft, not melted.
- 1 cup brown sugar, packed Adds moisture and a caramel note.
- 1/2 cup granulated sugar Helps crisp the edges.
- 1 teaspoon vanilla extract Enhances the buttery flavor.
- 2 large eggs For structure and chew.
- 3 cups all-purpose flour For the right balance of tenderness and chew.
- 1 teaspoon baking soda For lift and slight spread.
- 1/2 teaspoon salt Balances sweetness.
- 1 cup pecans, toasted and chopped Toasting intensifies nuttiness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or use ungreased sheets.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes with a hand mixer.
- Beat in the eggs one at a time, scraping the bowl between additions. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the toasted, chopped pecans with a spatula so they’re evenly distributed.
- Drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes, or until the edges are golden and the centers look set but still soft.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
If dough seems too soft, chill for 15-20 minutes. For variations, consider adding chocolate chips or brown the butter for a richer flavor.