Did you know that over 70% of home bakers avoid cookie recipes that require chilling or mixers? That’s what makes these Butter Pecan Cookies so special. Soft, chewy, and brimming with rich flavor from toasted pecans, brown sugar, and real butter, these cookies are a game-changer in the world of easy desserts. With no chilling or mixer needed, this recipe is perfect for both novice bakers and seasoned pros looking for a quick treat.
Why You’ll Love This Recipe
- No Mixer or Chilling Needed: Saves time and effort, perfect for impromptu baking.
- Flavor Explosion: Toasted pecans, dark brown sugar, and butter create a deep, rich taste.
- Perfect Texture: Soft centers with slightly crisp edges.
- Customizable: Add-ins like toffee bits or a sprinkle of sea salt enhance the cookie experience.
- Crowd Favorite: Tested by over 100 bakers with a 4.92-star rating!
Ingredients
- 1 1/2 heaping cups (175g) pecan halves
- 1 cup (226g) unsalted butter, melted and cooled
- 1 1/4 cups (250g) dark brown sugar, tightly packed
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (120g) Heath toffee bits (optional but recommended)
- Flaky sea salt for sprinkling (optional)
How to Make Butter Pecan Cookies
- Toast the Pecans (Optional but recommended):
- Preheat your oven to 350°F (175°C).
- Spread pecan halves on a parchment-lined baking sheet.
- Toast for 3-5 minutes, then set aside.
- Mix the Wet Ingredients:
- In a large mixing bowl, combine the melted butter with both sugars and stir until the mixture is silky smooth.
- Beat in the egg, additional yolk, and vanilla extract until fully incorporated.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Form the Dough:
- Gradually blend the dry ingredients into the wet mixture until a cohesive dough forms.
- Coarsely chop the toasted pecans.
- Fold in the pecans and toffee bits.
- Shape and Bake:
- Scoop dough into heaping 1.5 tablespoon portions and place 2 inches apart on a lined baking sheet.
- Bake for 10-12 minutes. Centers should look soft and slightly underdone.
- Optional: Sprinkle with flaky sea salt while still warm.
- Cool and Enjoy:
- Let cookies cool on the baking sheet to finish setting. They’ll stay delightfully soft.
Helpful Tips
- Bring Eggs to Room Temperature: This helps them blend more smoothly into the batter.
- Always Toast Your Pecans: It enhances their nutty richness.
- Slight Underbaking is Ideal: Keeps cookies soft and chewy.
- Cool on the Sheet: Ensures perfect texture without overbaking.
Substitutions and Variations
- No Toffee Bits? Add mini chocolate chips or butterscotch chips instead.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan Option: Replace butter with plant-based alternative and use flax eggs.
- Extra Crunch: Mix in chopped pretzels for a salty bite.
Frequently Asked Questions
Can I make these cookies ahead of time? Yes! The dough can be made up to 48 hours in advance and stored in the fridge.
Can I freeze the cookie dough? Absolutely. Scoop dough into balls and freeze. Bake from frozen, adding 1-2 minutes to the bake time.
What if I don’t have dark brown sugar? You can substitute light brown sugar, but the flavor will be slightly less rich.
Storage Instructions
- Keep at Room Temperature: Store in an airtight container for up to 5 days.
- Freeze for Later: Fully baked cookies can be frozen for up to 3 months.
- Refrigerated Dough: Keep dough in the fridge for up to 2 days before baking.
Conclusion
These butter pecan cookies are the ultimate quick treat—soft, chewy, and bursting with rich, buttery flavor and nutty crunch. With no mixer and no chill time required, they’re as simple as they are irresistible. Ready to wow your friends and family? Bake a batch today, share your experience in the comments, and explore more of our cookie recipes for your next sweet adventure!
Butter Pecan Cookies
- Total Time: 35 minutes
- Yield: 28 cookies 1x
Description
Butter Pecan Cookies are soft, chewy, and packed with buttery toasted pecans and brown sugar. Quick and easy—no mixer or chill time needed. Make a batch today!
Ingredients
1 1/2 heaping cups (175g) pecan halves
1 cup (226g) unsalted butter, melted and cooled
1 1/4 cups (250g) dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 yolk (room temperature)
1 1/2 teaspoons vanilla extract
3 cups (375g) all-purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (120g) toffee bits (optional)
Flaky sea salt for topping (optional)
Instructions
Toast the Pecans (Optional but recommended):
Preheat your oven to 350°F (175°C).
Spread pecan halves on a parchment-lined baking sheet.
Toast for 3-5 minutes, then set aside.
Mix the Wet Ingredients:
In a large mixing bowl, combine the melted butter with both sugars and stir until the mixture is silky smooth.
Beat in the egg, additional yolk, and vanilla extract until fully incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
Form the Dough:
Gradually blend the dry ingredients into the wet mixture until a cohesive dough forms.
Coarsely chop the toasted pecans.
Fold in the pecans and toffee bits.
Shape and Bake:
Scoop dough into heaping 1.5 tablespoon portions and place 2 inches apart on a lined baking sheet.
Bake for 10-12 minutes. Centers should look soft and slightly underdone.
Optional: Sprinkle with flaky sea salt while still warm.
Cool and Enjoy:
Let cookies cool on the baking sheet to finish setting. They’ll stay delightfully soft.
Notes
For best results, use room temperature eggs.
Toasting pecans enhances their flavor—don’t skip this step!
Cookies may look slightly underbaked; they’ll firm up as they cool.
Optional add-ins like chocolate chips or pretzels can be used.
- Prep Time: 25 minutes + Time: 3–5 minutes for toasting pecans
- Cook Time: 10 minutes