Butter Pecan Cookies
Buttery and nutty, Butter Pecan Cookies are a chewy and delicious cookie that you will not be able to stop eating!
Servings: 27 cookies
Calories: 196kcal
Ingredients
- 1 ½ cups (163.5 g) chopped pecans, roasted*, cooled, divided
- 1 cup (2 sticks / 227 g) unsalted butter, cold, cubed
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, lightly packed
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- To the bowl of a stand mixer with a paddle attachment, add cold butter, granulated sugar, and brown sugar. Beat on medium speed until light and creamy, about 2-3 minutes.
- With the mixer on low speed, add eggs, one at a time. After fully incorporated, add the vanilla, stopping to scrape the bowl as needed.
- In a medium bowl, whisk together flour, baking soda, and salt.
- With the mixer off, add the dry ingredients to the butter mixture. Mix on low speed until just combined.
- Mix in 1 cup pecans, reserving the rest for the topping.
- Using a 2-tablespoon scoop, drop dough onto the lined baking sheets, spacing them about 2 inches apart. Add a few pecan pieces to the top of each cookie.
- Bake for 10-12 minutes, or until cookies are set. They will be puffy and not appear wet.
Notes
*To Roast Pecans:
- Line an 8×8-inch baking dish with two sheets of parchment paper, crisscrossed.
- Add pecans to the dish and bake at 350°F for about 7-8 minutes.
- Remove and set aside to cool.
Nutrition
Serving: 1cookie | Calories: 196kcal