Description
Deliciously buttery and nutty Butter Pecan Cookies featuring toasted pecans for a rich, crunchy texture paired with a soft, chewy cookie base. Perfect for a sweet snack or dessert, these cookies combine classic Southern flavors with a simple baking process.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
Additional Ingredients
- 1 cup toasted pecans (coarsely chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Toast Pecans: Spread pecans on a baking sheet and toast them in the oven for about 8–10 minutes until they are fragrant and slightly browned, enhancing their flavor.
- Cream Butter and Sugars: In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which will take about 3–5 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring carefully until just combined to avoid over-mixing which can make the cookies tough.
- Fold in Pecans: Gently fold the toasted pecans into the dough evenly without breaking them down too much.
- Form Cookies: Drop rounded tablespoons of dough onto baking sheets lined with parchment paper or silicone mats, spacing them apart to allow for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes or until the cookie edges turn a light golden color indicating they are done.
- Cool: Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely and firm up.
Notes
- For best results, use room temperature butter to ensure proper creaming with the sugars.
- To toast pecans on the stovetop, use a dry skillet over medium heat and stir frequently until fragrant, about 5 minutes.
- You can substitute pecans with walnuts or almonds if preferred.
- Cookies will keep in an airtight container for up to one week or can be frozen for longer storage.
