Description
Welcome, cookie lovers! If you’re craving a sweet treat that combines buttery richness with the irresistible crunch of pecans, you’re in for a delightful surprise. Our Irresistible Butter Pecan Cookies recipe is here to satisfy your sweet tooth and leave you wanting more. These cookies are the perfect blend of soft, chewy, and crunchy, making them an ideal choice for pecan enthusiasts or anyone looking for a simple yet indulgent dessert. Whether you enjoy them with a cup of tea or as an after-dinner treat, these cookies are sure to become a household favorite. Let’s dive in and discover how to make these delicious Butter Pecan Cookies!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chopped pecans
- 12–15 whole pecans for topping (optional)
Substitutions & Variations:
- For gluten-free cookies: Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum.
- For dairy-free cookies: Use a plant-based butter substitute.
- For egg-free cookies: Replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water for each egg).
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup and perfect cookie texture.
Step 2: Cream the Butter and Sugars
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes on medium speed. The creaming process incorporates air into the dough, helping the cookies achieve their soft texture.
Step 3: Add Eggs and Vanilla Extract
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract. The vanilla enhances the sweetness and depth of the cookies, making them extra delicious.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in dense cookies.
Step 5: Fold in the Pecans
Gently fold in the chopped pecans until they are evenly distributed throughout the dough. The pecans add a delightful crunch and enhance the overall flavor of the cookies.
Step 6: Shape the Cookies
Drop tablespoon-sized balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. If you’d like to add an extra visual touch, press a whole pecan onto the top of each cookie.
Step 7: Bake
Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers remain soft. Every oven varies slightly, so keep an eye on the first batch to ensure they don’t overbake.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your Irresistible Butter Pecan Cookies warm, or store them for later.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use room temperature ingredients: Make sure your butter and eggs are at room temperature before starting. This allows the ingredients to blend more easily, creating a smoother dough.
- Don’t overmix: Once the flour is added, mix the dough just until the ingredients are combined. Overmixing can lead to tough cookies.
- Chill the dough: If you find your cookies spreading too much in the oven, try chilling the dough for 30 minutes before baking. This helps the cookies hold their shape.
- Toasting the pecans: For an even deeper flavor, lightly toast the chopped pecans in a dry skillet over medium heat for 5-7 minutes before adding them to the dough.