Pecan cookies are a timeless classic, combining rich, buttery flavors with the crunch of toasted pecans. These cookies are the perfect treat for any occasion, whether you’re enjoying them with a cup of coffee in the morning or serving them at a festive gathering. The combination of brown sugar and butter creates a chewy texture with a caramelized depth, while the pecans add a nutty richness. If you love soft, chewy cookies with a bit of crunch, this recipe is for you!
Preparation Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes (optional but recommended)
- Baking Time: 12-15 minutes
- Cooling Time: 10 minutes
- Total Time: 1 hour 10 minutes
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1 1/2 cups chopped pecans (plus extra for topping)
For the Topping:
- 1/2 cup pecan halves (for garnish)
- A pinch of sea salt (optional)
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pecans until evenly distributed.
- Cover the dough and chill in the refrigerator for 30 minutes. Chilling helps the cookies retain their shape while baking.
Step 2: Shape and Bake
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop or a tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Press a few pecan halves on top of each cookie for an extra crunch.
- Bake for 12-15 minutes or until the edges turn golden brown while the center remains slightly soft.
Step 3: Cool and Serve
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
- Transfer them to a wire rack to cool completely.
- Sprinkle a light pinch of sea salt on top for a sweet-salty contrast (optional).
- Serve and enjoy!
Additional Tips
- For extra flavor, toast the pecans before adding them to the dough. Toasting enhances their nutty aroma.
- Make ahead: You can refrigerate the dough for up to 48 hours or freeze it for later use.
- Storage: Store the cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
- Variations: Add a handful of dark chocolate chips for a chocolate-pecan twist.
These pecan cookies are the perfect balance of crispy edges, chewy centers, and a delightful nutty crunch. Whether you’re baking for a special occasion or just treating yourself, this recipe will quickly become a favorite. Enjoy these delicious homemade cookies with a warm drink or share them with loved ones—they’ll disappear in no time!