Butter Pecan Cookies
The name says it all! These Butter Pecan Cookies are soft, buttery, and chewy, and so easy to make! No chilling or mixer required!
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Made with toasted pecans and a surprise sprinkling of toffee bits, these Butter Pecan Cookies are soft, chewy, buttery and so good! Easy to make with no mixer and no chilling required, what’s not to love??
This is a great last minute cookie option for your holiday cookie tray. I’ll be serving these alongside other soft and chewy cookies like my peanut butter blossoms, molasses cookies, and Snickerdoodles.
If I can control myself, this Butter Pecan Cookie Recipe will be the last recipe that I share until 2019.
I have a few more videos of older recipes that I finished and have scheduled to go out (you’ll see them if you’re subscribed to my YouTube channel), and I do hope to get up a Crumbs post, but other than that I told Zach that I was going to give myself (both of us, really) a mini vacation between Christmas and New Year.
These past few weeks have been super fun but super busy. Somehow Christmas is just 4 days away and I’ve hardly even listened to any Christmas music so far. And didn’t we just put up our tree!? I’m going to try to take a minute to just breathe. To stop and smell the roses. Or in this case, the butter pecan cookies.
Self control has never been my strong point though (as was very clear when I wolfed down half a dozen of these butter pecan cookies by myself), and while sharing recipes is a lot of work, it’s also a lot of fun, so we’ll see if I can make it to the New Year. I honestly feel like I should just delete this whole post so far and just start over because it’s probably going to turn out to be a lie, but we will see!
Alright, I hope you’ve enjoyed all the Christmas Cookies I’ve been throwing at you over the past few weeks!
Merry Christmas and Happy New Year!
Ingredients
- 1½ heaping cups pecan halves (175g)
- 1 cup unsalted butter melted and cooled at least 10 minutes* (226g)
- 1¼ cup dark brown sugar tightly packed (250g)
- ½ cup sugar (100g)
- 1 large egg + 1 egg yolk room temperature preferred
- 1 ½ teaspoons vanilla extract
- 3 cups all purpose flour** (375g)
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup Heath Toffee bits optional, but recommended! (120g)
Instructions
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
- Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
- Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
- In a large bowl, combine melted butter and sugars. Stir well.
- Add eggs, egg yolk, and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add flour mixture to wet ingredients until completely combined.
- Add chopped pecans and toffee bits (if using) and stir well.
- Line cookie sheets with parchment paper and drop cookie dough by heaping 1½ Tablespoon onto prepared cookie sheet, spacing at least 2" apart.
- Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Allow to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!
Notes
- If your butter is scorching hot it will melt your sugars and your cookies will spread all over your baking pan. The butter can still be warm, but should not be hot.
- If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.
- Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
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