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Soft, chewy, butter pecan cookies made with lightly toasted pecans and crunchy toffee bits. These are buttery and delicious and there’s no mixer or chilling required!
Aren’t easy cookie recipes the best? They make a quick and easy sweet treat for my family. We can never get enough! A few more of my favorite cookie recipes (that you’ve GOT to try) are these red velvet white chocolate chip cookies, banana cream pudding cookies, and white chocolate Oreo cookies!
Butter Pecan Cookie Recipe
Butter pecan is one of my favorite dessert flavors. (This butter pecan cake is a must-try!) I decided to try it out in cookie form! Many butter pecan cookie recipes tend to be crisp and a little too dry for my liking. For this recipe I knew I wanted a soft, thick, chewy cookie, and these cookies deliver! I know you’re going to love it as much as I do.
They’re packed with rich, buttery flavor and crunchy bits of toasted pecans and toffee that make every bite a delight. And the best part? They’re super easy to make! I toasted my pecans for a little extra flavor, but you can skip this step if you’re short on time! So go ahead, indulge in some butter pecan cookie goodness – your taste buds will thank you!
Ingredients Needed
These Butter Pecan Cookies are some of my favorites to make at the last minute because I usually have most of the ingredients ready to go in my pantry. Check out the recipe card below for exact measurements.
- Unsalted Butter: Makes the cookies soft and tender!
- Dark Brown Sugar: Dark brown sugar contains more molasses than light brown sugar, giving it a rich and complex flavor.
- Sugar: Just regular granulated sugar is fine!
- 1 Large Egg + 1 Egg Yolk: Binds the ingredients together. I added an extra yolk so the cookies turn out more rich and tender.
- Vanilla Extract: Deepens the flavor of the butter pecan cookies. Use pure vanilla extract if you have it!
- All-Purpose Flour: The base of the cookies.
- Cornstarch: Acts as a thickener.
- Baking Soda and Baking Powder: You’ve got to add both so these cookies rise properly and have a tender crumb.
- Salt: Works as a flavor enhancer!
- Pecan Halves: The star of the show! These give the cookies the best texture and buttery flavor.
- Heath Toffee Bits: (Optional) I love adding Heath bits because of their added crunch and caramel flavor. You can leave them out if you want!
How to Make Butter Pecan Cookies
These butter pecan cookies are so easy to make. And they’re ready in less than 30 minutes, which is a plus! Because they come together in a snap, it’s the perfect last-minute dessert for parties and get-togethers.
- Preheat Oven, Prep Pan: Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Toast Pecans: Spread pecan halves evenly over cookie sheet and bake on 350 degrees for 3-5 minutes.
- Chop: Remove from oven and coarsely chop (do not turn off your oven). Then set aside.
- Sugar Mixture: In a large mixing bowl, combine melted, cooled butter and sugars. Stir well.
- Add in Wet Ingredients: Add eggs, egg yolk, and vanilla extract and stir until well-combined.
- Flour Mixture: In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Combine: Gradually add flour mixture to wet ingredients until completely combined.
- Mix-Ins: Add chopped pecans and toffee bits (if using) and then stir well.
- Add to Pan: Line cookie sheets with parchment paper and drop butter pecan cookie dough by heaping 1 1/2 tablespoon onto prepared cookie sheet, spacing at least 2″ apart.
- Bake: Transfer to oven and bake for 10-12 minutes until golden brown. Allow the butter pecan cookies to cool completely on baking sheet before enjoying!
Tips for Making Butter Pecan Cookies
These butter pecan cookies are pretty straightforward to make, but I did want to include a few tips for you! Here’s how you can make them turn out as tasty as possible. I know they’ll be a hit wherever they go! You can’t go wrong with buttery, homemade cookies. They have the best buttery, toasty flavor!
- Toast Pecans: 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 Before Chopping: Make sure you 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!
- Cool Butter: 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.
- Adding Toffee: 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!
- Don’t Over Bake: I like to take my butter pecan cookies out of the oven while they’re still a little soft. They’ll continue to cook on the baking sheet for a minute or two. This way, they end up perfectly soft and chewy!
Storing Leftovers
Butter pecan cookies never last long in my house. They’re just too good! If you’re lucky enough to have some left over, here’s how to keep them tasting fresh and delicious.
- At Room Temperature: Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
Can Butter Pecan Cookies Be Frozen?
Yes! Butter pecan cookies can be frozen and enjoyed later. To freeze them, make sure the cookies are completely cool and place them in a single layer in an airtight container or freezer bag. Also, separate the layers with parchment paper to prevent the cookies from sticking together. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, take the cookies out of the freezer and let them come to room temperature. This can take a few hours, or you can speed up the process by placing them in the fridge for an hour or so. Once they’re at room temperature, they should be just as tasty as when you first made them!
More Delicious Cookie Recipes
These delicious cookie recipes are the best addition to any dessert lineup! They’re super easy to make and always a hit with everyone. If you love cookies as much as I do, you’ll have to check out my full list here for more ideas! There’s a recipe for every flavor and craving, whether you’re wanting something chocolatey, fruity, or something in between!
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Butter Pecan 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
Toast the Pecans
- Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Spread pecan halves evenly over cookie sheet and bake for 3-5 minutes.
- Remove from oven and coarsely chop (do not turn off your oven). Set aside.
Bake the Cookies
- 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 1/2 Tablespoon onto prepared cookie sheet, spacing at least 2″ apart.
- Transfer to the 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I recommend cutting the flour down to 2 1/2 cups. 3 cups make the cookie to dry for me. I like a soft cookie.
I totally agree. I was wondering what I did wrong. Ended up packing them into balls to make them stay together on the pan.
Perfect amount of sweet and salt! Perfect texture. Definitely a keeper recipe
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
I did chocolate chips instead of toffee and did the full 12 mins and they were great!
I made these substituting truvia for the sugar. They came out perfectly.
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!!!
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.
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.
I made these today and they were awesome!!!!
Fantastic recipe! Thank you so much
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!
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.
I have made this recipe many times and everyone LOVES them. Thanks for the recipe. This is my second favorite recipe after chocolate chips.
Fabulous cookies. I loved not using my electric mixer. The dough was just right!
I do not have any brown sugar in my cupboard, do you suggest using light brown sugar as an alternative? I would like to bake cookies this evening
Yes, the light brown sugar will do well too.
I made these today and they are so yummy!
These look delicious and can’t wait to make them. is there any difference if you use light brown sugar instead of the dark
The darker the brown sugar, the more molasses it contains. For light brown sugar, that usually means 3.5% molasses. For dark brown sugar, that amount is nearly doubled—6.5% molasses! This helps dark brown sugar have a more deep, complex flavor that’s closer to toffee or caramel.