Description
Soft and buttery cookies packed with toasted pecans, featuring a tender center, lightly crisp edges, and rich caramel-like sweetness.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (150 g) 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 soda
- 1/2 teaspoon salt
- 1 cup (120 g) chopped pecans, toasted
Instructions
- Preheat oven to 175°C (350°F) and toast pecans for 7–8 minutes until fragrant. Cool completely.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into wet mixture until just combined.
- Fold in toasted pecans evenly.
- Scoop tablespoon-sized dough portions onto lined baking sheet.
- Bake for 10–12 minutes until edges are golden and centers soft.
- Cool briefly on baking sheet, then transfer to rack.
Notes
- Do not overmix the dough to keep cookies tender.
- Chill dough if butter is too soft to prevent spreading.
- Use toasted pecans for deeper flavor.
- Cookies continue to set as they cool.
- Add a slice of bread in storage container to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
