Butter Pecan Cookies
These Butter Pecan Cookies taste just like the ice cream...only in cookie form! They're a little chewy, a little crispy and totally delicious!
Servings: 24 cookies
Calories: 232kcal
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 2 cups packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup chopped pecans toasted
- flaked sea salt for topping
Instructions
- Preheat oven to 350°F.
- Line 2 baking pans with parchment paper; set pans aside.
- Using a large bowl, add flour, baking soda, baking powder and salt; stir until well combined. Set bowl aside.
- Using a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until light and fluffy (~4 minutes on medium speed).
- Add the eggs and vanilla extract; mix on low speed until well combined. (Tip: Don’t forget to scrape down sides and bottom of the mixing bowl!)
- Add the flour mixture and chopped pecans; mix on low speed until well combined. (Note: Don't forget to toast pecans lightly in a dry skillet for several minutes before adding them to the dough!)
- Using a 2 tablespoon cookie scoop, scoop out dough and roll into a ball; place cookie dough balls on prepared baking sheets. (Tip: Leave ~2” between balls of dough.)
- Bake for 16-20 minutes, or until edges of the cookies just begin to turn golden brown.
- Remove pans from oven and let cookies cool for 5 minutes before transferring them to a cooling rack. {Optional} Add a pinch of flaked sea salt on top of the cookies as they cool.
Nutrition
Calories: 232kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 106mg | Potassium: 76mg | Fiber: 1g | Sugar: 18g | Vitamin A: 259IU | Vitamin C: 0.05mg | Calcium: 29mg | Iron: 1mg
