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