Toasted Pecan Vanilla Butter Drop Cookies: buttery drop cookies with crisp edges and soft centers. Makes 30 cookies in about 1.1 hours.
Toasted Pecan Vanilla Butter Drop Cookies
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Cookies bars
Vanilla: Extract
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Toasted Pecan Vanilla Butter Drop Cookies: buttery drop cookies with crisp edges and soft centers. Makes 30 cookies in about 1.1 hours.
Prep
25 min
Cook
12 min
Cooling
30 min
Total
1 hr 7 min
Yield
30 cookies
Diet
—
Ingredients
Adjust yield
cookies
Scales from a half to a double batch; bake the extra trays in rounds.
- ¾ cup (170.0 g)unsalted butter
- ⅔ cup (135.0 g)granulated sugar
- 7.0 tbsp (90.0 g)light brown sugar
- 1.0 (50.0 g)large egg
- 2.0 cups (250.0 g)all-purpose flour
- ¾ tsp (4.0 g)baking soda
- ½ tsp (3.0 g)fine salt
- ½ cup (55.0 g)chopped toasted pecans
- 1.0 tsp (5.0 ml)vanilla extract
Fresh ingredient guides
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The vanilla
Madagascar Vanilla Extract, 2 oz Bottle
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- Makes it easier Nordic Ware Half Sheet Pan The heavy aluminum pan bakeries use: even browning, no warping. View on Amazon › (opens in a new tab)
- Worth the upgrade KitchenAid Artisan 5-Qt Stand Mixer Does the beating and kneading for you, hands-free. View on Amazon › (opens in a new tab)
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Instructions
- Line two cookie sheets with parchment. Heat the oven to 350°F (177°C).
- Cream or thoroughly mix the measured butter and sugars; beat in all listed eggs, yolks and liquid ingredients until evenly incorporated.
- Whisk flour, raising agents, salt, oats (if listed) and all powdered aromatic additions in a separate bowl; mix into the wet mixture just until no dry streaks remain. Fold in all nuts and dried fruit.
- Refrigerate dough for 30 minutes. Portion into 30 g mounds, spaced 7 cm apart; flatten slightly only if dough is stiff.
- Bake 10–14 minutes until edges set and centers look slightly underdone. Cool 5 minutes on the sheet, then finish cooling on a rack.
- For gift boxes, wait until cookies cool completely; pack between parchment layers in an airtight tin.
Tips
- Measure flour by weight; extra flour makes dense, dry cookies.
- Chilled dough and parchment promote even geometry and prevent sticking.
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Recipe FAQ
How long does it take to make toasted pecan vanilla butter drop cookies?
Plan on 25 minutes of prep and 12 minutes of cooking, plus 30 minutes to chill. The recipe makes 30 cookies.
How should I store toasted pecan vanilla butter drop cookies?
Room temperature airtight for 4–6 days; freeze plain baked cookies for longer storage.
Can I make toasted pecan vanilla butter drop cookies ahead?
Yes. Room temperature airtight for 4–6 days; freeze plain baked cookies for longer storage.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 30 servings this recipe makes.
115
Calories / serving
6.2g
Fat
14.1g
Carbs
1.3g
Protein
7.6g
Sugar
Whole recipe (30 servings): ~3450 cal · 186g fat · 423g carbs · 39g protein · 228g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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