Are you looking for a great no-fail recipe for delicious cookies? Then try these delicious Butter Pecan Cookies, which are filled with crunchy toasted pecans.
1cupunsalted butter(2 sticks, 8 ounces, 230 grams), room temperature
1cuplight brown sugar(7 ounces, 213 grams), packed
½cupgranulated sugar(3.5 ounces, 106 grams)
2large eggsat room temperature
1tablespoonvanilla extract
2½cupsall-purpose flour(11 ounces, 312 grams)
1teaspoonbaking soda
½teaspoonsalt
Instructions
Preheat oven to 350°F. Toast pecans in a single layer on a baking sheet for 8 to 10 minutes. Set aside to cool.
Beat butter in a large bowl using an electric mixer for one minute or until smooth and creamy. Add granulated sugar and brown sugar. Beat on high speed until light and fluffy.
Add eggs and vanilla; beat on high speed until light and fluffy.
Sift in baking soda and salt; beat on high speed until well incorporated.
Add flour to butter/sugar mixture, and beat on low speed just until combined.
Stir in the toasted chopped pecans until evenly disbursed.
Cover the dough with plastic wrap or aluminum foil, and chill for at least three hours and up to three days. Do not skip this step.
Preheat oven to 350°F.
Line two large baking sheets with parchment paper or use silicone baking mats.
Remove the cookie dough from the refrigerator. Scoop and roll balls of dough, about one and one-half tablespoons of dough each, into balls.
Bake the cookies for 10 minutes (11 minutes for crispier cookies), until slightly golden brown around the edges. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow them to cool for five minutes on the cookie sheet. If the cookies are too puffy, gently press to flatten. Transfer to a wire rack to cool completely.
Notes
These cookies will stay fresh in an airtight container at room temperature for several days.Unbaked cookie dough balls freeze well for up to three months. To freeze, spread the dough balls out on a cookie sheet and place them in the freezer. When they are frozen, store them in plastic storage bags. When you are ready to bake them, take out what you need and bake the frozen cookie dough balls for an extra minute, no need to thaw.