Rich Butter Pecan Cookies
Indulge in the irresistible decadence of Rich Butter Pecan Cookies, a delightful treat that perfectly balances buttery richness with the nutty crunch of toasted pecans. These cookies feature a luscious base of creamy unsalted butter, combined with a duo of granulated and light brown sugars for a deep caramel-like sweetness. The star ingredient, pecans, is toasted to golden perfection, enhancing their natural flavor and adding a touch of sophistication to every bite. With a soft, chewy interior and delicately crisp edges, these cookies are easy to make and impossible to resist. Ideal for celebrations, cookie swaps, or everyday indulgence, these buttery pecan cookies will quickly become a household favorite. Ready in under 35 minutes, they’re a must-try for any dessert lover!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup, packed light brown sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups pecans, chopped
- 2 tablespoons unsalted butter (for toasting pecans)
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pecans and toast them for 5-7 minutes, stirring frequently, until they are golden and aromatic. Remove from heat and let cool.
In a large mixing bowl, beat the unsalted butter (1 cup) until creamy using a hand or stand mixer. Add the granulated sugar and light brown sugar, and beat until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract 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 on low speed until just combined. Do not overmix.
Fold the toasted pecans into the dough using a spatula, ensuring they are evenly distributed.
Using a medium cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers should look slightly underbaked, as they will set while cooling.
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 the cookies warm or store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
4968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.3 g | 323% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 656.0 g | 239% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 406.7 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 372 mg | 29% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1440 mg | 31% | |
*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.
