Description
Butter Pecan Cookies are a delicious and easy-to-make treat that combines the rich, buttery flavor with the crunch of toasted pecans. Perfect for any occasion, these cookies are chewy, flavorful, and irresistibly good.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup pecans, chopped and toasted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toast the pecans in a dry skillet over medium heat for about 5 minutes, stirring occasionally. Set aside to cool.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract, and mix until fully combined.
- Gradually add the flour, baking soda, and salt, mixing until just incorporated.
- Fold in the toasted pecans until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For thicker, chewier cookies, chill the dough for at least 30 minutes before baking.
- Store leftover cookies in an airtight container at room temperature for up to one week.
- Feel free to substitute walnuts or almonds for the pecans if preferred.
- If using unsalted butter, add a pinch of salt to balance the flavor.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg