Butter Pecan Cookies
Indulge in the irresistible charm of these butter pecan cookies, a perfect balance of nutty richness and buttery sweetness. Featuring toasted pecans for a warm, aromatic crunch and a soft, chewy cookie base, this recipe is a delightful treat for pecan lovers and cookie enthusiasts alike. Creamy unsalted butter pairs with brown sugar to create a caramel-like depth, while a hint of vanilla ties everything together. Ready in just 20 minutes of prep time and baked to golden perfection, these cookies are ideal for holidays, gift-giving, or an everyday sweet indulgence. With tips for toasting pecans for maximum flavor and achieving the ideal cookie texture, every bite of this decadent dessert will melt in your mouth. Perfectly suited for a cookie jar classic, these butter pecan cookies are destined to be a household favorite.
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Recipe Information
Ingredients
- 1 cup Pecans
- 1 cup Butter, unsalted
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Toast the pecans by spreading them in a single layer on a baking sheet and baking for about 7-10 minutes, or until fragrant. Remove from the oven, let cool, and chop coarsely.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract and eggs, one at a time, until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the chopped toasted pecans with a spatula until evenly distributed.
Scoop dough onto the prepared baking sheets using a cookie scoop or tablespoon, spacing about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your buttery, pecan-filled cookies!
Nutrition Facts
Calories |
4792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.4 g | 354% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 541.0 g | 197% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 300.2 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 384 mg | 30% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1204 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
