Ingredients
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½ cup (113 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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¼ cup (50 g) packed light brown sugar
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1 large egg, room temperature
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1 tsp vanilla extract
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1¾ cups (220 g) all-purpose flour
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½ tsp baking soda
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¼ tsp baking powder
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¼ tsp salt
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½ cup (55 g) finely chopped pecans
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18–22 pecan halves, for topping
Optional glaze
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½ cup (60 g) powdered sugar
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1–2 tbsp milk
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¼ tsp vanilla extract
Instructions
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Preheat the oven: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Cream the butter and sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and creamy.
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Add the wet ingredients: Mix in the egg and vanilla extract until smooth.
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Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Make the dough: Gradually add the dry ingredients to the butter mixture. Mix just until combined.
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Add pecans: Fold in the finely chopped pecans until evenly distributed throughout the dough.
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Shape the cookies: Scoop approximately 1½ tablespoons of dough for each cookie. Place on the prepared baking sheets, leaving about 2 inches between cookies.
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Decorate: Gently press 1–2 pecan halves onto the top of each cookie.
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Bake: Bake for 12–15 minutes, until the edges are lightly golden and the centers look just set. Avoid overbaking.
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Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Optional glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Nutrition Information
Estimated per cookie, based on 20 cookies without optional glaze.
| Nutrient | Approximate amount |
|---|---|
| Calories | 155 kcal |
| Protein | 2 g |
| Carbohydrates | 19 g |
| Total fat | 8 g |
| Saturated fat | 3 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 75 mg |
Actual nutrition will vary with cookie size and ingredients.
Nut & Allergen Information
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Pecans: This recipe contains chopped pecans and pecan halves.
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Peanuts: Not intentionally included.
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Other tree nuts: Not intentionally included, but check ingredient labels for cross-contact.
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Dairy: Contains butter.
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Eggs: Contains one large egg.
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Gluten: Contains wheat flour.
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Soy: Check packaged ingredients for possible soy-derived additives.
Nut-free alternative: Replace pecans with chocolate chips or toasted sunflower seeds, but only if suitable for the person’s allergy. Do not serve this recipe to someone with a pecan allergy.
Q/S — Questions & Tips
Q: Can I use salted butter?
Yes. Use salted butter and reduce or omit the added salt.
Q: Can I use walnuts instead of pecans?
Yes, walnuts work well, although they will give the cookies a slightly different flavor.
Q: Why are my cookies spreading too much?
The butter may be too soft or melted. Chill the dough for 20–30 minutes before baking.
Q: Can I prepare the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 48 hours. Let it soften slightly before scooping.
Q: How do I keep the cookies soft?
Avoid overbaking. Remove them when the edges are lightly golden and the centers are just set.
Q: How should I store them?
Keep in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week.
Q: Can I freeze these cookies?
Yes. Freeze baked cookies in an airtight container for up to 2 months. You can also freeze scooped dough portions and bake them from frozen, adding a couple of minutes to the baking time.
Baker’s tip: Toast the chopped pecans in a dry skillet for 3–4 minutes before adding them to the dough. This brings out their buttery, nutty flavor and makes the cookies extra delicious.