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Butter Pecan Cookies Recipe

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3.9 from 9 reviews

Delight in these rich and buttery Butter Pecan Cookies featuring toasted pecans, a hint of vanilla, and optional Heath Toffee bits for an extra crunch and sweetness. Soft and slightly chewy with a sprinkle of flaky sea salt, these cookies make a perfect treat for any occasion.

Ingredients

Dry Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt

Wet Ingredients

  • 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

Add-ins

  • 1 ½ heaping cups pecan halves
  • ½ cup Heath Toffee bits (optional, but recommended!)
  • Flaky sea salt (for sprinkling, optional)

Instructions

  1. Toast Pecans: Preheat the oven to 350°F (175°C). Spread the pecan halves evenly over a cookie sheet lined with parchment paper and bake for 3-5 minutes until fragrant and lightly toasted. Remove from oven and set aside while preparing the dough.
  2. Prepare the Cookie Dough: In a large bowl, combine the melted and cooled butter with both the dark brown sugar and granulated sugar. Stir well until smooth and combined.
  3. Add Eggs and Vanilla: Add the large egg, additional egg yolk, and vanilla extract to the butter-sugar mixture. Stir thoroughly until the mixture is well combined.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt until evenly distributed.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and mix until just combined and no flour streaks remain.
  6. Add Pecans and Toffee Bits: Coarsely chop the toasted pecans and fold them into the cookie dough along with the optional Heath Toffee bits, ensuring an even distribution.
  7. Shape Cookies: Line cookie sheets with parchment paper. Drop the cookie dough by heaping 1 ½ tablespoon portions onto the prepared sheets, spacing each dough ball at least 2 inches apart to allow room for spreading.
  8. Bake Cookies: Bake in the preheated 350°F (175°C) oven for 10-12 minutes. The cookies should look slightly underdone and soft in the centers.
  9. Add Sea Salt: Immediately after removing the cookies from the oven, sprinkle them lightly with flaky sea salt if desired.
  10. Cool and Set: Allow the cookies to cool completely on the baking sheet. They will finish baking and set while cooling, becoming perfectly soft and chewy.

Notes

  • Toasting pecans enhances their flavor but can be skipped if short on time.
  • Using room temperature eggs helps the batter mix more evenly.
  • For extra crunch and sweetness, the addition of Heath Toffee bits is highly recommended but optional.
  • Sprinkling flaky sea salt on warm cookies balances the sweetness and adds a gourmet touch.
  • Store cookies in an airtight container at room temperature for up to a week for best freshness.

Find it online: https://dishcooks.com/butter-pecan-cookies-recipe/