Butter Pecan Cookies

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Soft, chewy, Butter Pecan Cookies made with lightly toasted pecans and (optional) crunchy toffee bits. These are buttery and delicious and there’s no mixer and no chilling required!

Hi everyone! Sam here from Sugar Spun Run with another soft & chewy cookie recipe! Last time I shared my recipe for Cream Cheese Snickerdoodles and today I have these Butter Pecan Cookies!

I’ve been baking a lot with pecans recently, making everything from Pecan Pie to Candied Pecans, and today I decided to add them to a buttery batch of cookies!

Many butter pecan cookie recipes tend to be crisp and a little too dry for my liking. For today’s recipe I knew I wanted a soft, thick, chewy cookie, and this recipe delivers!

These butter pecan cookies are pretty straightforward and simple to make, but I did want to include a few tips for you!

Tips for Making Butter Pecan Cookies

  • Toasting your pecans is optional, but I really recommend it for this butter pecan cookie recipe. It takes less than 5 minutes and enhances the flavor and crispness of the pecans!
  • Toast your pecan halves before chopping them. This will ensure even toasting (no burnt or under-done pieces this way!) Just make sure you let them cool before chopping them!
  • Let your butter cool for at least 10 minutes before adding the sugar. If your butter is too hot, it will end up melting your sugar and you’ll have a runny cookie dough that will spread all over your cookie sheet when you go to bake it.
  • The toffee bits add a nice extra dimension of flavor and texture to these cookies, I can’t enjoy butter pecan cookies without them anymore!
  • Any leftover butter pecan cookies (haha, not in my house!) can be stored in an airtight container at room temperature for 3-5 days.
Butter pecan cookies cooling on a cooling rack garnished with more pecans on the cooling rack and cookies.

Enjoy! If you try out these butter pecan cookies for yourself I’d love to know what you think!

Butter Pecan Cookies

4.25 from 16 votes
Soft, chewy, Butter Pecan Cookies made with lightly toasted pecans and (optional) crunchy toffee bits. These are buttery and delicious and there's no mixer and no chilling required!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Samantha Merritt
Servings: 20 cookies

Ingredients
  

  • 1 cup unsalted butter melted and cooled at least 10 minutes (226g)
  • 1 1/4 cup dark brown sugar tightly packed
  • 1/2 cup sugar
  • 1 large egg + 1 egg yolk room temperature preferred*
  • 1 ½ teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 heaping cups pecan halves
  • 1/2 cup Heath Toffee bits optional, but recommended!

Instructions
 

  • Preheat oven to 350F and line a cookie sheet with parchment paper.
  • Spread pecan halves evenly over cookie sheet and bake on 350F for 3-5 minutes.
  • Remove from oven and coarsely chop (do not turn off your oven). Set aside.
  • In a large bowl, combine melted, cooled 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 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2″ apart.
  • Transfer to 350F oven and bake for 10-12 minutes. Allow to cool completely on baking sheet before enjoying!
  • Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.

Video


Nutrition

Serves: 20

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Samantha Merritt

Sam is the baker behind the website Sugar Spun Run, where she shares sweet, simple, and from-scratch dessert recipes (usually of the chocolate variety!). She lives in Pennsylvania with her husband and their two dogs, Penny and Leia.

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  1. 5 stars
    These cookies are AMAZING! I left out the toffee bits but otherwise followed the recipe exactly. Chewy and delicious. Everybody I gave them to raved about them and asked for the recipe. It’s my new favorite cookie. 😍 Thanks for sharing

  2. I made these and hubs and I both loved them! Yes, the dough is a little crumbly, but I rolled it into balls. Cookies were perfect and did not last long!! Making again today and am going to use toffee bits this time. Thanks for a great recipe!!!

  3. Holy yum. Just made. Was super careful on the flour measure. Used my stand mixer and no toffee bits. Also used my cookie scoop. Perfection. Made about 4 dozen 2 inch cookies. Just excellent. Thank you.

  4. 5 stars
    I saw this recipe on FB yesterday and just happened to have all the ingredients including the Heath Bits. Today I made them and they are fabulous! I did have to substitute light brown sugar for the dark. These cookies remind me of Scottish shortbread. So buttery and good. My husband ate about six of them in one sitting. This recipe is a keeper.

  5. I made these cookies, except my eggs were small so I used two. I used white chocolate chips instead of Skor bits. I also cut the sugar a bit – 1/3 cup of white sugar and 1 1/4 cups of brown. They turned out fine – certainly not a crumbly dough, and they are soft and delicious.
    I never realized what toasting the nuts would do – but it literally doubles the flavour of the pecans!

  6. 4 stars
    I agree with a bunch of the others. recipe shown makes a dry and crumbly mess. Reviews are from folks all over so altitude, etc has nothing to do with it. more butter and probably a cup less of flour. When I mixed flour with wet mixture it sure did not end up like the video shows. something is wrong with recipe.

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