Butter Pecan Cookies
These buttery, melt-in-your-mouth Butter Pecan Cookies are the perfect balance of soft, chewy texture and crunchy toasted pecans. Ideal for any occasion, whether it's a cozy snack or a festive treat, these cookies are easy to make and irresistibly delicious. The combination of rich, toasted pecans and a buttery dough makes every bite a delight. Add a personal touch with variations like chocolate chips or gluten-free options. Perfect for your next baking adventure!
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: Approximately 30 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chopped pecans
- ½ cup buttered pecan halves (for topping, optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then add the vanilla extract, mixing until combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the chopped pecans, ensuring they are evenly distributed.
- Drop rounded tablespoons of dough onto the baking sheet, spaced about 2 inches apart. Optionally, press a buttered pecan half on top of each cookie.
- Bake for 10-12 minutes, or until the edges are golden. The centers will remain soft but firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, reduce the baking time by 1-2 minutes.
- To enhance the flavor, toast the pecans at 350°F for 5-7 minutes before adding them to the dough.
- If using salted butter, reduce the salt to ¼ teaspoon.