Butter Pecan Cookies Iii
Indulge in the rich, nutty goodness of Butter Pecan Cookies III—a perfect balance of buttery sweetness and toasted pecan crunch. These irresistible cookies feature a tender, melt-in-your-mouth texture thanks to a combination of unsalted butter, brown sugar, and granulated sugar, while the fragrant toasted pecans add a delightful depth of flavor. With just 15 minutes of prep time, this crowd-pleasing recipe is easy to whip up, making it an ideal choice for holiday gatherings, afternoon treats, or gifting. Each cookie is baked to golden perfection, ensuring soft centers and crisp edges that will leave you reaching for more. Serve these homemade delights with a glass of milk or a cup of coffee to elevate your snack time. Perfect for cookie lovers, this pecan-filled favorite is a true must-try!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar (lightly packed)
- 1.5 teaspoons vanilla extract
- 2 large eggs
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1.5 cups pecans (chopped and toasted)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large skillet over medium heat, toast the chopped pecans for 5-7 minutes, stirring frequently, until they are fragrant and lightly golden. Remove from heat and allow them to cool completely.
In a large mixing bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the toasted pecans gently using a spatula, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 18.6 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 59 mg | 1% | |
*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.
