Butter Pecan Cookies Recipe
Try this butter pecan cookies recipe Quick easy baking tech yields irresistible buttery nutty cookies Get the recipe today 140 chars
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: Southern
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pecans, toasted and chopped
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Toast pecans: Spread pecans on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant. Let cool slightly, then chop.
- (Optional) Brown the butter: Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty. Let cool slightly.
- In a large bowl, cream together the butter (browned or softened) and both sugars until light and fluffy.
- Beat in the egg and vanilla extract.
- 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. Stir in the toasted pecans.
- Chill the dough for at least 30 minutes (or overnight).
- Scoop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Don’t overbake.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.