Introduction:
These pecan cookies are the perfect combination of crisp edges, a soft center, and a nutty crunch. Packed with toasted pecans and a rich buttery flavor, they’re a treat that will satisfy any cookie lover. Great for holiday baking or everyday snacking, they’re as easy to make as they are to devour!
Recipe:
Ingredients:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (150g) pecans, roughly chopped (reserve some for topping)
Instructions:
- Prepare the Oven and Baking Sheet:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- Mix Wet Ingredients:
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add Pecans:
- Fold in the chopped pecans, reserving a handful to press on top of the cookies for decoration.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie. Press a few reserved pecan pieces onto the top of each cookie.
- Bake:
- Bake for 10–12 minutes or until the edges are golden brown but the centers are still soft. Avoid overbaking for chewy centers.
- Cool:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious pecan cookies with a glass of milk or a cup of coffee for the ultimate treat!
