Indulge in the delightful world of butter pecan cookies! With their rich, buttery flavor and crunchy pecans, these cookies are the perfect treat for any sweet tooth. Whether you’re baking for a special occasion or just to satisfy your cravings, this recipe will surely impress. Let’s dive into the details and get those ovens preheating!
Ingredients
– 1 cup unsalted butter, softened
– 1 cup brown sugar, packed
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup chopped pecans
– Whole pecans for topping
Servings and Cooking Time
This recipe yields approximately 24 cookies. Preparation time is about 15 minutes, with an additional 12-15 minutes for baking.
Nutritional Value
Per serving (1 cookie): Approximately 150 calories, 8g fat, 20g carbohydrates, 2g protein, 1g fiber. This nutritional value is based on one cookie.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, combine the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chopped pecans.
7. Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
8. Press a whole pecan into the center of each cookie.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
For a healthier twist, consider substituting half of the butter with unsweetened applesauce. You can also use gluten-free flour for a gluten-free version of these cookies.
Serving and Pairings
These butter pecan cookies pair wonderfully with a glass of milk or a cup of coffee. They are also delightful when served alongside vanilla ice cream for a decadent dessert.
Storage and Reheating
Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months. To reheat, simply pop them in the microwave for a few seconds or toast them lightly in the oven.
Cooking Mistakes
- Forgetting to preheat the oven.
- Using cold butter instead of softened butter.
- Overmixing the dough can lead to tough cookies.
- Not measuring ingredients accurately.
- Skipping the cooling time can make cookies too soft.
Helpful Tips
- Chill the dough for 30 minutes for thicker cookies.
- Toast pecans before adding for enhanced flavor.
- Experiment with adding chocolate chips for a twist.
- Always line your baking sheets for easy cleanup.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt in the recipe to balance the flavors.
How do I know when the cookies are done?
Cookies are done when the edges are golden, and the centers look slightly underbaked; they will firm up as they cool.
Can I replace pecans with another nut?
Absolutely! Walnuts or macadamia nuts can be great substitutes for pecans.
What should I do if my dough is too sticky?
If the dough is sticky, chill it in the refrigerator for about 30 minutes to make it easier to handle.
How long do these cookies last?
These cookies can last up to a week in an airtight container, or three months if frozen.
Conclusion
Butter pecan cookies are a delicious treat that combines buttery richness with the crunch of pecans. Perfect for any occasion, these cookies are sure to become a favorite in your baking repertoire. Enjoy baking and sharing them with friends and family!
Butter Pecan Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- Whole pecans for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pecans.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
- Press a whole pecan into the center of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition
