pecan cookies

Oh yes—pecan cookies are a perfect combo of buttery, nutty, and slightly crunchy 🍪🌰. Here’s a classic, easy recipe:

Classic Pecan Cookies

Yields: ~24 cookies
Time: 25–30 minutes

Ingredients

• 1 cup unsalted butter, softened

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2¼ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1½ cups chopped pecans

• Optional: ½ cup chocolate chips or white chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.

2. Cream butter and sugars

   • Beat together butter, brown sugar, and granulated sugar until fluffy.

   • Add eggs and vanilla; mix until smooth.

3. Mix dry ingredients

   • In a separate bowl, whisk together flour, baking soda, and salt.

   • Gradually add to butter mixture until just combined.

4. Add pecans

   • Fold in chopped pecans (and chocolate chips if using).

5. Scoop & bake

   • Drop by rounded tablespoons onto prepared sheets.

   • Bake 10–12 minutes, until edges are lightly golden.

6. Cool

   • Let cookies rest on the pan 2–3 minutes, then transfer to wire rack to cool completely.

Pro Tips

• Toast pecans first for extra depth of flavor.

• Soft vs. crunchy: Slightly underbake (10 min) for chewy cookies; bake longer for crisp edges.

• Storage: Store in an airtight container at room temp for up to a week.

If you want, I can also give a brown-butter version that makes these pecan cookies extra nutty and irresistible—basically a flavor upgrade that’s worth every bite.