Butter Pecan Cookies
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
10 mins
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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
Description
This recipe starts by toasting pecan halves briefly to deepen their flavor and crunch. The cookie dough uses melted butter combined with brown and granulated sugars for a robust sweetness and chewy texture created by the cornstarch addition. Eggs and egg yolk bring richness while vanilla extract adds aromatic depth. Flour, baking soda, baking powder, and salt ensure proper rise and structure without toughness.
Chopped toasted pecans along with optional Heath toffee bits are stirred in to provide texture and bursts of sweetness. Dropped by heaping 1.5-tablespoon scoops spaced evenly, the cookies bake at 350°F for 10-12 minutes, until edges set but centers remain slightly soft for chewiness. A final sprinkle of flaky sea salt adds contrast and enhances nut and toffee flavors.
These cookies offer a balance of sweet and salty with a tender, chewy bite enriched by butter and nuts. They can be enjoyed fresh or stored at room temperature in an airtight container for up to five days. Proper measuring of flour, such as spooning and leveling, prevents dryness or crumbliness.
Ingredients
- 1 ½ pecans halves, heaping cups
- 1 cup butter melted and cooled until no longer warm, unsalted
- 1 ¼ cup dark brown sugar tightly packed
- ½ cup granulated sugar
- 1 egg room temperature preferred, large egg plus 1 yolk
- 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 Toffee bits optional, but recommended!, Heath brand
- sea salt for sprinkling, optional, flaky
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!
Notes
- Measure flour by stirring and then spooning into the cup before leveling to avoid dry cookie dough.
- Store cooled cookies in an airtight container at room temperature for 3-5 days.
- Toffee bits add extra sweetness and texture but are optional.
- Sprinkling flaky sea salt before baking balances sweetness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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