Pecan cookies are sweet, buttery cookies loaded with crunchy pecans 🌰🍪—a classic treat that’s perfect for snacks, holidays, or gifting.
Ingredients (makes about 24 cookies)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chopped pecans
(Optional: 1 cup chocolate chips for extra sweetness)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugars in a large bowl until light and fluffy.
- Add eggs and vanilla and mix until smooth.
- Whisk together flour, baking soda, and salt in a separate bowl. Gradually add to the wet mixture, mixing until just combined.
- Fold in pecans (and chocolate chips if using).
- Scoop dough onto the baking sheet, about 1–2 tbsp per cookie, spaced 2 inches apart.
- Bake 10–12 minutes until edges are golden but centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Toasting the pecans beforehand enhances their flavor.
- Don’t overbake—cookies continue to firm up as they cool.
- Store in an airtight container to keep them fresh and crunchy.
If you want, I can give a chewy or extra-crispy version depending on how you like your pecan cookies.
Do you want me to do that?
