Here’s a classic Butter Pecan Cookies recipe—rich, nutty, and buttery with that signature caramelized pecan flavor. 🍪🥜
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar
- ½ cup Granulated sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 2 ½ cups All-purpose flour
- 1 tsp Baking soda
- ½ tsp Salt
- 1 cup Chopped pecans, toasted
Instructions
1. Preheat oven
- Set oven to 175°C (350°F).
- Line baking sheets with parchment paper.
2. Cream butter and sugars
- In a large bowl, beat softened butter with brown and granulated sugar until light and fluffy.
3. Add eggs and vanilla
- Mix in eggs one at a time, then stir in vanilla extract.
4. Combine dry ingredients
- In another bowl, whisk flour, baking soda, and salt.
- Gradually mix into the butter mixture until just combined.
5. Fold in pecans
- Add the toasted pecans and mix gently.
6. Shape cookies
- Drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
7. Bake
- Bake for 10–12 minutes or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips
- Toast the pecans lightly in a dry skillet for 3–5 minutes to bring out their flavor.
- For extra soft cookies, slightly underbake by 1–2 minutes.
- Store in an airtight container for up to a week.
If you want, I can also give you a quick 3-ingredient butter pecan cookie version that’s soft, chewy, and ready in 20 minutes.
