Here’s a classic and buttery Butter Pecan Cookies recipe—rich, nutty, and perfect with coffee or tea:
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Butter Pecan Cookies
Ingredients:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped pecans
• Optional: 1 tablespoon butter (for toasting pecans)
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Instructions:
1. Toast the pecans (optional but recommended):
• In a skillet over medium heat, melt 1 tablespoon butter.
• Add pecans and toast for 3–5 minutes, stirring often until fragrant. Let cool.
2. Make the cookie dough:
• In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in eggs one at a time, then mix in vanilla.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Gradually add dry ingredients to the wet mixture.
• Stir in toasted pecans.
3. Chill (optional but helps texture):
• Chill dough for 30 minutes to 1 hour for thicker cookies.
4. Bake:
• Preheat oven to 350°F (175°C).
• Drop dough by rounded tablespoons onto a parchment-lined baking sheet.
• Bake for 10–12 minutes or until edges are golden brown.
• Cool on wire racks.
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Tips:
• You can drizzle with maple glaze or dip half in melted chocolate for a fancy touch.
• Want a chewier texture? Use more brown sugar than white.
Let me know if you want a small-batch version or gluten-free twist!