Butter Pecan Cookies

4.32 from 19 votes

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!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: butter pecan cookies

Servings: cookies

Author: Alyssa Rivers

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

Originally posted November 14, 2018

Updated February 17, 2023

Nutrition

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