Rich buttery cookies packed with toasted pecans, crisp edges, and soft chewy centers.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups chopped pecans
- 2 tbsp butter (for toasting pecans)
Instructions
Toast the Pecans
- Melt 2 tbsp butter in a skillet over medium heat.
- Add pecans and toast for 4–5 minutes until fragrant.
- Cool completely.
Make the Dough
- Preheat oven to 350°F (175°C).
- Cream softened butter with brown sugar and granulated sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- In another bowl, whisk together:
- flour
- baking soda
- salt
- Gradually mix dry ingredients into wet ingredients.
- Fold in toasted pecans.
Bake
- Scoop dough onto parchment-lined baking sheets.
- Bake for 10–12 minutes until edges are golden and centers are soft.
- Cool on baking sheet for 5 minutes before transferring to a rack.
Optional Add-Ins
- White chocolate chips
- Cinnamon
- Caramel bits
- Maple extract for deeper flavor
Tips
- Toasting pecans makes a huge difference in flavor.
- Chill dough 30 minutes for thicker cookies.
- Sprinkle with flaky sea salt after baking for bakery-style cookies.
