Ingredients
1 cup chopped pecans
7 tablespoons unsalted butter
⅓ cup granulated sugar
1 cup brown sugar
2 large eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
A pinch of salt
Pecan halves (for topping)
Instructions
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and creamy.
Add eggs and vanilla; beat for 2 more minutes.
Stir in flour, baking soda, and salt; mix until fully combined. Fold in chopped pecans.
Scoop dough into balls and place on prepared sheets. Press a pecan half on top of each cookie.
Bake for 10–15 minutes or until golden brown. Cool for 5 minutes on the sheet before transferring to a wire rack.
Notes
Storage Tip: Store in an airtight container at room temperature for up to 5 days.
Optional: Toast chopped pecans before mixing into the dough for deeper flavor.