Log Cabin Cookies

These Log Cabin Cookies are the perfect treat to satisfy your sweet tooth.

With a delicious combination of creamy butter, brown sugar, and crunchy pecans, these chewy cookies are elevated to a whole new level with the addition of melted milk chocolate chips.

Soft, gooey, and utterly irresistible!

Ready Time

50 mins

Yields

4 servings

Ingredients

1/4 cup unsalted butter, at room temperature
1/4 cup white granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans (optional)
1/2 cup milk chocolate chips

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream together the unsalted butter and white granulated sugar until light and fluffy.

Add the brown sugar and beat until well combined.

Beat in the large egg and teaspoon of vanilla extract until smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

If using pecans, fold them into the dough at this stage.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden.

Remove the cookies from the oven and immediately press a few milk chocolate chips into the top of each cookie.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve warm and enjoy!

Notes

Use softened butter for the best results. Room temperature is key! If you don’t have unsalted butter, you can use salted butter minus 1/4 teaspoon of salt.

Brown sugar can be packed or loose – it’s up to you! Make sure to scrape down the sides of the bowl after creaming the butter and sugar for a smooth mix.

Use a high-quality vanilla extract for the best flavor. If using pecans, be gentle when folding them into the dough to avoid crushing.

Chill the dough for up to 30 minutes if you want a crisper cookie.

For an extra crispy edge, bake for 12 minutes. For a chewier cookie, bake for 10 minutes.

Let the cookies cool for 5 minutes before transferring them to a wire rack – it’s worth the wait! These cookies are perfect for a small gathering or snack.

You can easily double or triple the recipe for a larger crowd.