Go Back
Print
Recipe Image
Notes
–
+
servings
Butter Pecan Cookies
Alyssa Rivers
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!
4.32
from
19
votes
Print Recipe
Pin Recipe
Prep Time
15
mins
Cook Time
10
mins
Total Time
25
mins
Course
Dessert
Cuisine
American
Servings
20
cookies
Ingredients
1x
2x
3x
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 1/2 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.
Notes
Originally posted November 14, 2018
Updated February 17, 2023