Butter Pecan Cookies

Sure! Here’s a recipe for Butter Pecan Cookies that will give you that perfect balance of crunchy pecans and rich butter flavor:

Butter Pecan Cookies Recipe

Yields: About 24 cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 1/2 cup brown sugar, packed

• 2 teaspoons vanilla extract

• 1 large egg

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup pecans, chopped

• Optional: 1/2 cup mini chocolate chips (if you like a chocolatey twist!)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.

2. Toast the Pecans:

   • In a small skillet, toast the chopped pecans over medium heat for about 5-7 minutes or until fragrant and lightly browned. Stir occasionally to ensure they don’t burn. Remove from the heat and let them cool completely.

3. Cream the Butter and Sugars:

   • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy—this should take about 3-4 minutes.

4. Add the Wet Ingredients:

   • Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl to ensure even mixing.

5. Add Dry Ingredients:

   • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to dense cookies.

6. Fold in Pecans:

   • Gently fold in the toasted pecans (and mini chocolate chips, if using) with a spatula. This ensures even distribution of the pecans without crushing them too much.

7. Form the Cookie Dough:

   • Use a spoon or cookie scoop to portion out the dough into 1-inch balls. Roll the dough between your palms to smooth out the balls, then place them about 2 inches apart on the prepared baking sheets.

8. Bake:

   • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to cook slightly on the baking sheets after being removed from the oven, so be careful not to overbake.

9. Cool:

   • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• Pecan Substitution: If you’re not a fan of pecans, you can swap them with other nuts like walnuts or even almonds.

• Chill the Dough: If you have time, chilling the cookie dough for 30 minutes to 1 hour in the fridge will help the cookies hold their shape better during baking.

• Storage: Store these cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months.

These cookies have a fantastic buttery flavor, and the toasted pecans give them a great texture and depth. Perfect for a cozy afternoon or holiday treat! Let me know if you need any more tips or variations on the recipe.