Description
These rich and buttery pecan cookies are soft in the center with crisp edges, filled with toasted pecans and brown sugar flavor. Perfect for holiday trays or an everyday treat, they’re quick to prepare and deliver that warm, nutty sweetness in every bite.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is incorporated before adding the next, then mix in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined to form cookie dough.
- Fold in Pecans: Gently fold in the toasted chopped pecans evenly throughout the dough.
- Shape Cookies: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake: Bake for 10–12 minutes, or until the edges are golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, stirring once halfway through, until fragrant and lightly browned.
- For extra flavor, add a pinch of cinnamon to the dry ingredients or use dark brown sugar instead of light brown sugar.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Ensure butter is softened (but not melted) for the best creaming results and cookie texture.
