Ingredients
1 cup unsalted butter, softened
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chopped pecans, toasted
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Toast chopped pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside to cool.
3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each. Mix in vanilla.
5. In a separate bowl, whisk together flour, baking soda, and salt.
6. Gradually mix dry ingredients into wet mixture until just combined.
7. Fold in toasted pecans evenly.
8. Scoop dough into tablespoon-sized balls and place 2 inches apart on baking sheets.
9. Bake for 10–12 minutes or until edges are lightly golden. Cool on sheets 5 minutes, then transfer to wire racks.
Notes
Chill dough for 30 minutes if you prefer thicker cookies.
Substitute half the butter with browned butter for a richer flavor.
Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: butter pecan cookies, homemade pecan cookies, chewy butter cookies, easy cookie recipe