Nothing beats the rich, nutty flavor of homemade Butter Pecan Cookies. These cookies are soft, buttery, and filled with toasted pecans, making them an irresistible treat for any occasion. Whether you’re baking for a holiday gathering or simply craving a sweet indulgence, this recipe will not disappoint.
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 cup chopped pecans, toasted
Instructions
- Toast the Pecans: Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let them cool.
- Prepare the Dough: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the eggs, one at a time, followed by the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Everything Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the toasted pecans.
- Chill the Dough: Cover and refrigerate the dough for at least 30 minutes to enhance the flavor and texture.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Drop spoonfuls of dough onto a lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by half.
Do I have to toast the pecans?
Toasting enhances their flavor, but you can skip this step if you’re short on time.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to a week.
Notes and More
- For extra flavor, add a sprinkle of sea salt on top before baking.
- These cookies freeze well—store in an airtight container for up to 3 months.
- Try adding white chocolate chips for a sweet twist!
Enjoy these delicious Butter Pecan Cookies with a cup of coffee or a glass of milk for the perfect treat!
PrintButter Pecan Cookies: A Deliciously Buttery and Nutty Treat
Description
Nothing beats the rich, nutty flavor of homemade Butter Pecan Cookies. These cookies are soft, buttery, and filled with toasted pecans, making them an irresistible treat for any occasion. Whether you’re baking for a holiday gathering or simply craving a sweet indulgence, this recipe will not disappoint.
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 cup chopped pecans, toasted
Instructions
- Toast the Pecans: Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let them cool.
- Prepare the Dough: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the eggs, one at a time, followed by the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Everything Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the toasted pecans.
- Chill the Dough: Cover and refrigerate the dough for at least 30 minutes to enhance the flavor and texture.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Drop spoonfuls of dough onto a lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add a sprinkle of sea salt on top before baking.
- These cookies freeze well—store in an airtight container for up to 3 months.
- Try adding white chocolate chips for a sweet twist!
