Easy Butter Pecan Cookies
Indulge in the melt-in-your-mouth flavor of Easy Butter Pecan Cookies, a perfect treat for pecan lovers! This simple yet irresistible recipe combines the rich creaminess of buttery dough with the nutty crunch of toasted pecans to create a cookie that’s crisp on the edges and soft in the center. With just 15 minutes of prep time, these homemade delights are quick to whip up and guaranteed to impress. The golden pecans, toasted to perfection, elevate each bite with a warm, toasty flavor that pairs seamlessly with the sweetness of brown sugar and a hint of vanilla. Perfect for everything from holiday cookie trays to everyday snacking, these cookies are easy to make and utterly delicious. Store them for up to five days, or freeze for a make-ahead dessert everyone will adore. Ideal keywords: butter pecan cookies, easy cookie recipe, toasted pecan cookies, homemade cookies.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Brown sugar, packed
- 50 grams Granulated sugar
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 230 grams All-purpose flour
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 120 grams Chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Spread the chopped pecans evenly on a baking sheet. Toast them in the preheated oven for 5-7 minutes, stirring halfway, until lightly golden and fragrant. Remove from the oven and allow them to cool.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix just until incorporated, avoiding overmixing.
Fold in the toasted pecans using a spatula or spoon to evenly distribute them throughout the cookie dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look just set. Do not overbake.
Remove the baking sheets from the oven and let the cookies cool on the 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 them for longer storage. Enjoy!
Nutrition Facts
Calories |
3972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.1 g | 310% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2003 mg | 87% | |
| Total Carbohydrate | 439.5 g | 160% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 250.1 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 345 mg | 27% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1124 mg | 24% | |
*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.
