Here’s a rich, nutty, and delicious Butter Pecan Cookies recipe — crisp on the edges, soft in the middle, and packed with toasted pecans and buttery flavor!
Butter Pecan Cookies Recipe
Ingredients:
For the pecans:
-
1 cup pecans, chopped
-
1 tbsp butter
For the cookies:
-
1 cup (2 sticks) unsalted butter, softened
-
1 cup light brown sugar, packed
-
½ cup granulated sugar
-
2 large eggs
-
2 tsp vanilla extract
-
2½ cups all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
Toasted pecans (from above)
Instructions:
-
Toast the Pecans:
-
In a skillet over medium heat, melt 1 tbsp butter.
-
Add chopped pecans and toast for 4–5 minutes, stirring often, until fragrant.
-
Set aside to cool.
-
-
Make the Dough:
-
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
-
Add eggs one at a time, beating well after each. Stir in vanilla extract.
-
In a separate bowl, whisk flour, baking soda, and salt.
-
Gradually mix dry ingredients into wet ingredients until just combined.
-
Fold in the cooled toasted pecans.
-
-
Chill the Dough:
-
Cover and refrigerate dough for at least 1 hour (or up to overnight). This enhances flavor and prevents spreading.
-
-
Bake:
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
-
Scoop dough into balls (about 1½ tablespoons each) and place 2 inches apart on prepared sheets.
-
Bake for 10–12 minutes, or until edges are golden brown but centers are still soft.
-
Let cool on the baking sheet for 5 minutes, then transfer to wire racks.
-
Tips:
-
Want extra buttery flavor? Brown the butter before using it in the cookie dough!
-
For a touch of crunch, sprinkle the tops with a pinch of flaky sea salt before baking.
-
These freeze well! Store in an airtight container for up to 3 months.
