4.9 from 309 votes
Butter Pecan Cookies
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!
Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 28 cookies
Calories: 260 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
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.
Cup of Yum
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!
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
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
% 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.