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Butter Pecan Cookies

Warm, buttery, and nut-studded, these cookies deliver a crunchy-toasty pecan flavor and melt-in-your-mouth edges, making them perfect for lunchboxes, cookie swaps, or a fancy after-dinner treat.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Butter & Sugars
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
Wet & Flavor
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-ins & Finish
  • 1 cup toasted pecans, chopped

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the butter mixture.
  5. Fold in the toasted pecans.
Baking
  1. Drop by rounded tablespoons onto ungreased cookie sheets.
  2. Bake for 10-12 minutes, or until the edges are light golden brown.
  3. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Serve warm with a scoop of vanilla or caramel ice cream. Pack cooled cookies in an airtight tin for gifting. For a softer cookie, replace 2 tablespoons of flour with cornstarch.