Description
These buttery, soft cookies are filled with toasted pecans for a delightful crunch and rich, nutty flavor. Perfect for holiday baking or enjoying with a warm cup of coffee.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and light brown sugar together for 2–3 minutes, until light and fluffy.
- Add the egg and vanilla extract, mixing well until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the toasted chopped pecans until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1–1.5 inches) onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12–14 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant, then cool before adding to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Dough can be refrigerated for up to 48 hours before baking.
- For extra flavor, sprinkle a pinch of flaky sea salt on top before baking.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
