Buttery, chewy, and rich with toasted pecans, these classic Pecan Dandy Do’s are a nostalgic favorite that come together quickly with pantry staples.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pecans, toasted and chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, then mix in sweetened condensed milk and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
- Fold in the toasted chopped pecans.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden and centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Toast pecans at 350°F for 5–7 minutes for deeper flavor.
- For extra richness, press a pecan half into the top of each cookie before baking.
- These cookies stay soft and chewy for days when stored in an airtight container.
