Description
Butter Pecan Cookies that stay soft and chewy delivering bakeryworthy bites for your bake day and a craveworthy moment youll want again
Ingredients
1 cup (227 g) unsalted butter, softened
1 cup (220 g) light brown sugar, packed
1/2 cup (100 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups (280 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups (180 g) chopped pecans
1/2 cup (90 g) white chocolate chips (optional)
1–2 tablespoons milk or cream (to adjust dough)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. If using a convection oven, you can lower the temperature to 325°F (165°C) to promote even heat.
- Cream the butter and sugars: beat softened butter, brown sugar, and granulated sugar until pale, fluffy, and well combined, about 2–3 minutes on medium speed. Scrape the bowl halfway through.
- Add eggs and vanilla: add eggs one at a time, beating after each addition. Mix in vanilla. If the eggs are cold, let the bowl rest a minute so the batter doesn’t seize.
- Whisk the dry ingredients: in a separate bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry: with the mixer on low, gradually add dry ingredients to wet until just combined. If the dough looks dry, add 1–2 tablespoons milk or cream.
- Fold in pecans and optional add-ins: stir in chopped pecans and white chocolate chips if using. For deeper pecan flavor, toast the pecans lightly in a dry skillet for 3–4 minutes before chopping.
- Chill the dough (highly recommended): chill for 25–35 minutes. Chilling hydrates the flour and solidifies fat, helping cookies hold shape.
- Scoop and portion: use a level tablespoon or small cookie scoop to portion dough. Roll lightly for a smooth surface; space about 2 inches apart.
- Bake: bake sheets one at a time for 9–11 minutes, until edges are lightly golden and centers look slightly undercooked.
- Cool and rest: let cookies rest on the baking sheet 2–3 minutes, then transfer to a wire rack to cool completely.
- Serve and store: serve warm or cool completely; store in an airtight container at room temperature for up to 5 days; freeze baked cookies for longer storage.
Notes
A data-driven guide to making Butter Pecan Cookies with bakery-style crunch and tender centers. Includes a clear ingredients list, precise timings, step-by-step instructions, nutrition insights, and tips to tailor the recipe for different diets while preserving flavor.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 190–210 per cookie
- Sugar: 12–18 g
- Fat: 9–12 g
- Carbohydrates: 22–28 g
- Fiber: 1 g
- Protein: 2–3 g
