Butter Pecan Cookies
User Reviews
4.9
309 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
35 mins
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Servings
28 cookies
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Calories
260 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Butter Pecan Cookies
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My soft and chewy butter pecan cookies are made with toasted pecans, brown sugar, and plenty of butter. They are incredibly easy to make with NO mixer and NO chilling required!
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Ingredients
- 1 ½ heaping cups pecan halves
- 1 cup unsalted butter melted and cooled until no longer warm
- 1 ¼ cup dark brown sugar tightly packed
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk room temperature preferred
- 1 ½ teaspoons vanilla extract
- 3 cups all purpose flour**
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup Heath toffee bits optional, but recommended!
- Flaky sea salt for sprinkling, optional
Instructions
Toast Pecans (optional)
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
- Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
- Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
Cookie Dough
- In a large bowl, combine melted 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.
- Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
- Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2" apart.
- Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Sprinkle with sea salt while warm.
- Allow cookies to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!
Equipments used:
Notes
- If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.
- Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
Nutrition Information
Show Details
Serving
1cookie
Calories
260kcal
(13%)
Carbohydrates
37g
(12%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
145mg
(6%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
364IU
(7%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 260kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 145mg | 6% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
309 reviews
Excellent
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