Ingredients for Pecan Crunch Cookies
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How to Make Pecan Crunch Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups pecan halves.
- Roll dough into 1-inch balls.
- Roll each ball in granulated sugar.
- Place balls 2 inches apart on prepared baking sheets.
- Flatten each ball slightly with the bottom of a glass dipped in sugar.
- Bake for 12-15 minutes, or until edges are lightly golden brown.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
16g
Fat
24g
Carbs
3g
