Pecan Crunch Cookies
Indulge in the warm, nutty goodness of Pecan Crunch Cookies, the ultimate treat for pecan lovers and cookie enthusiasts alike. These delightful cookies feature a buttery, caramel-like sweetness from brown sugar, perfectly balanced with the toasted richness of chopped pecans in every bite. With a soft, chewy center and a crisp golden edge, they strike the perfect texture harmony. Made with simple pantry staples and ready in under 30 minutes, these cookies require minimal effort for maximum flavor. Whether you're baking for a holiday celebration or satisfying a midweek craving, Pecan Crunch Cookies are guaranteed to impress. Serve them fresh with a cold glass of milk or pack them in an airtight container to enjoy throughout the week.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Brown sugar, packed
- 50 grams Granulated sugar
- 1 whole Large egg
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 200 grams Pecans, roughly chopped
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Using a hand or stand mixer, cream the unsalted butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
Add the egg and vanilla extract to the butter mixture, and beat until well combined.
Gradually add the dry ingredients from the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the roughly chopped pecans using a spatula, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown while the centers remain slightly soft.
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.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 10.8 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 58 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.
