These Butter Pecan Cookies are soft, chewy, and filled with rich, toasty flavor the kind of cookies that melt in your mouth and leave everyone asking for seconds. Buttery and nutty with crisp edges and tender centers, they’re perfect for sharing during the holidays or as a cozy homemade treat any time of year.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (150g) chopped pecans, toasted
Instructions
- Toast the pecans: Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 5–7 minutes, until fragrant. Set aside to cool.
- Make the dough: In a large bowl, cream butter, brown sugar, and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Add dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined. Fold in toasted pecans.
- Chill the dough: Cover the bowl and refrigerate for at least 30 minutes.
- Bake: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 1 ½ tablespoons of dough per cookie and place 2 inches apart. Bake for 10–12 minutes, until edges are golden but centers are soft.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Tips
- For an even richer flavor, brown half of the butter before mixing.
- Sprinkle warm cookies with a pinch of flaky sea salt for balance.
- Use gluten-free all-purpose flour to make them gluten-free.
