Description

Butter Pecan Cookies are rich, soft-centered cookies with crisp edges, toasted pecans, and a deep buttery flavor. They’re a timeless favorite perfect for holidays, gifting, or everyday baking.

Ingredients

1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups pecans, toasted and chopped

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Toast the pecans in a dry skillet or oven until fragrant, then cool and chop.
In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
Add eggs and vanilla extract, beating until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the chopped toasted pecans.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until edges are set and lightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Toasting the pecans enhances their flavor and adds crunch.Chill the dough for 30 minutes if your butter is too soft to prevent spreading.Add a pinch of cinnamon or nutmeg for a spiced variation.White chocolate chips make a delicious addition.Cookies freeze well for up to 2 months.

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 12g
Sodium: 95mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg