Butter Pecan Cookies
These Butter Pecan Cookies are rich, buttery, and packed with toasted pecans. They’re perfect for cozy afternoons, holiday trays, or anytime you want a classic homemade treat.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pecans chopped and toasted
- Optional: ½ teaspoon ground cinnamon
- Optional: ½ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Toast pecans in the oven for 5–7 minutes until fragrant. Let cool.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gradually add dry ingredients to wet ingredients. Stir until just combined.
- Fold in toasted pecans and white chocolate chips (if using).
- Scoop tablespoon-sized dough balls onto baking sheets, spacing them well.
- Bake for 10–12 minutes or until edges are golden and centers are set.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Toasting the pecans brings out a deep, nutty flavor.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Dough can also be frozen and baked from frozen—just add 1–2 minutes to baking time.
- Add cinnamon or white chocolate chips for a fun variation.