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Soft and Chewy Butter Pecan Cookies

A stack of four golden brown butter pecan cookies resting on a light gray plate, illuminated by natural sunlight.
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Make rich, buttery pecan cookies with a soft center and a satisfying crunch from toasted pecans. This recipe yields chewy, melt-in-your-mouth treats perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped pecans, toasted

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the toasted pecans.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9 to 11 minutes, or until the edges are lightly golden brown and the centers are still soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring often until fragrant.
  • For extra flavor, substitute 1/2 cup of the butter with browned butter. Cool the browned butter slightly before creaming it with the sugars.
  • For a chewier cookie, slightly underbake them. They will set as they cool.

Nutrition

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