Description
This butter pecan cookies recipe creates perfect, melt-in-your-mouth Toasted Pecan Golden Rounds, ideal for families or anyone craving a timeless homemade treat. With straightforward ingredients and easy steps, these warm, comforting cookies will become a cherished family favorite.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 0.5 cup (100g) granulated sugar
- 0.75 cup (150g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.25 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup (100g) pecans, toasted and coarsely chopped
- 1–2 Tbsp milk (optional, if dough looks too dry)
Instructions
- Toast the Pecans: Spread 1 cup (100g) pecans evenly on a baking sheet. Toast at 350°F (175°C) for 5-7 minutes until they smell deliciously fragrant and look lightly browned. Let them cool completely before chopping them coarsely.
- Cream Wet Ingredients: In a large mixing bowl, beat 1 cup (226g) softened unsalted butter with 0.5 cup (100g) granulated sugar and 0.75 cup (150g) packed light brown sugar using a hand mixer. Beat for 2-3 minutes until the mixture is light and fluffy. Add 2 large eggs, one at a time, beating well after each, then stir in 1 teaspoon vanilla extract until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 2.25 cups (270g) all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Fold in the cooled, chopped toasted pecans gently. (If your dough looks too dry, you can splash in 1-2 Tbsp of milk to bring it together).
- Chill the Dough: Cover the dough bowl with plastic wrap and chill it in the refrigerator for at least 30 minutes, or even overnight, for improved flavor and to prevent spreading.
- Scoop and Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of dough, about 2 inches apart, onto the prepared sheets.
- Bake Cookies: Bake for 9-12 minutes, or until the edges are beautifully golden brown and the centers appear just set but still slightly soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Notes
Always toast your pecans for a huge flavor impact. For chewy cookies, don’t overbake; remove when edges are golden and centers are slightly soft. Chilling the dough (at least 30 minutes, ideally an hour or overnight) is crucial for texture and preventing spreading. Keep an eye on pecans while toasting as they can burn quickly. For dietary alternatives, use plant-based butter for dairy-free, 1:1 gluten-free flour blend for gluten-free, or toasted oats/sunflower seeds for nut-free.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (45 g)
- Calories: 180 calories
- Sugar: 15 g
- Sodium: 105 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: butter pecan cookies, toasted pecans, golden rounds, easy dessert, chewy cookies, family favorite, American, baking