Butter Pecan Cookies

If cookies had a VIP section, butter pecan would walk right in wearing sunglasses and smelling like toasted glory. These cookies are nutty, buttery, and just the right kind of sweet. They taste like your grandma’s best baking day and a cozy afternoon had a delicious baby.

These cookies are perfect for anyone who loves a rich, caramel-like flavor with a crunch in every bite. The toasted pecans bring the magic, and the buttery dough makes sure you can’t stop at one. Let’s bake these golden treasures before someone else eats all the dough.

---

Prep Time

20 minutes

Cook Time

12 minutes

Total Time

32 minutes

Servings

24 cookies

Nutrition (per cookie)

• Calories: 210
• Fat: 13g
• Carbohydrates: 22g
• Protein: 2g
• Sugar: 14g

---

Kitchen Tools

• Large mixing bowl
• Medium skillet
• Electric mixer or whisk
• Baking sheet
• Parchment paper
• Rubber spatula
• Cooling rack

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups chopped pecans

---

How to Make Butter Pecan Cookies

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium skillet, toast the chopped pecans over medium heat for 4-5 minutes. Stir often until fragrant. Set aside to cool.
3. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until smooth and creamy.
4. Add the eggs and vanilla extract. Mix until well combined.
5. In another bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the butter mixture. Mix until a soft dough forms.
7. Stir in the toasted pecans. Try not to eat too many as you go.
8. Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie.
9. Bake for 10-12 minutes or until the edges are golden brown.
10. Let the cookies cool on the sheet for 5 minutes, then transfer to a cooling rack.

Quick Tips

• Chill the dough for 30 minutes if you like thicker cookies.
• Add a sprinkle of sea salt on top before baking for an extra flavor pop.
• Store in an airtight container for up to a week, if they last that long.

---

Final Bite

Butter pecan cookies are proof that butter and nuts can make magic happen. They’re soft, crunchy, and slightly addictive. Bake a batch and watch them disappear faster than you can say, “Who took the last one?”