Butter Pecan Cookies
What sets this recipe apart is the method. You'll brown the butter before mixing it with the sugar, which adds a nutty flavor that elevates the cookies. As you mix in the pecans, you'll notice how they add a satisfying crunch that balances the softness of the dough.
Ingredients
- Ingredients:
- - 1 cup unsalted butter softened
- - 1 cup brown sugar packed
- - 1/2 cup granulated sugar
- - 2 large eggs
- - 2 teaspoons vanilla extract
- - 3 cups all-purpose flour
- - 1 teaspoon baking soda
- - 1/2 teaspoon salt
- - 1 cup pecans chopped
Instructions
- Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans, ensuring they're evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For the best results, consider toasting the pecans before adding them to the cookie dough. This enhances their flavor and adds an extra layer of richness to your cookies.
- Additionally, if you prefer a softer cookie, slightly underbake them; they'll continue to firm up as they cool. Enjoy your delicious butter pecan cookies!