Butter Pecan Cookies
Butter Pecan Cookies are soft and buttery cookies that practically melt in your mouth. Made with butter, brown sugar, and pecans!
Servings: 24 cookies
Equipment
- 2 Mixing Bowls
- Whisk
- Electric handheld mixer
- Parchment paper
- Baking sheets
- Cooling rack
Ingredients
- 1 cup butter, softened to room temp
- 2 eggs
- ⅓ cup sugar
- 2 tablespoons vanilla extract
- 1 cup brown sugar, packed
- 2 cups flour
- ½ teaspoons baking soda
- 1 cup chopped pecans
- pinch of salt
- pecan halves to top cookies with
Instructions
- Preheat oven to 350°
- In a mixing bowl, whisk the "dry ingredients" (flour, baking soda, and salt)
- In a separate mixing bowl, combine the butter, eggs, sugars, and vanilla extra with an electric handheld mixer
- Slowly add the dry ingredients into the butter and egg mixture
- Mix in chopped pecans
- Prepare baking sheets with parchment paper
- Scoop and roll balls of dough, about 1½ tablespoons each
- press a pecan half on top of each ball of cookie dough
- Bake for 10 minutes
- The baked cookies will look extremely soft in the centers when you remove them from the oven. Gently press down on them with the bottom of a glass, the back of a spoon, or a flat spatula. This will give them that perfectly round and flat shape!
- Transfer to a cooling rack so the cookies do not continue to bake on the hot cookie sheet
- Cool for 5 minutes (or dive in and enjoy the cookies warm, like we do!)
Notes
- Be sure you don’t overbake these cookies! They only need 10 to 12 minutes in the oven and will firm up quite a bit as they cool. Overbaked cookies will be dry hard, not soft and chewy