Ingredients
- 1 cup unsalted butter (browned)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups toasted pecans (chopped, with some reserved for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Toast pecans: Spread pecans on a baking sheet and toast for 8–10 minutes, stirring occasionally, until fragrant. Let cool.
- In a medium bowl, mix browned butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Fold in the toasted pecans, reserving some for topping.
- Scoop tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Press reserved pecans onto the tops of each dough ball.
- Bake for 12–15 minutes, or until edges are golden brown and centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
Notes
- For a nuttier flavor, ensure the butter is properly browned but not burned.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg