Description
Rich and nutty butter pecan cookies with a soft, chewy center and a crisp edge, perfect for a cozy dessert or snack.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 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 chopped pecans, toasted
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the toasted pecans.
- Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Toast the pecans ahead of time for a richer flavor.
- Use room temperature butter for best results.
- Cookies can be stored in an airtight container for up to 1 week.