These butter pecan cookies are absolute perfection! They have soft, chewy centers and crisp, buttered edges. And you can’t overlook the toasted pecans.
Of course, I’m the kind of baker who loves to overindulge, so I never stop there. I also add toffee bits.
Those tasty little morsels take these cookies totally over the top.
They’re irresistibly sweet, buttery, and nutty. I love to enjoy them with a glass of cold milk or hot coffee!
Why You’ll Love These Butter Pecan Cookies
Full of Flavor: Buttery richness. Caramelized brown sugar. Toasted pecans. That combo of ingredients creates an irresistible flavor profile.
Crowd-Pleaser: The classic flavors of butter and pecans appeal to a wide range of palates. Adding toffee ensures these cookies will be a hit with family and friends alike.
Light & Chewy Texture: The pecans are crunchy, and the cookie dough is light and chewy. It’s an excellent combination.
Ingredients
- Pecan Halves: Toasted to nutty perfection, pecan halves add crunch and flavor.
- Unsalted Butter: Creamed with brown sugar for a rich, toffee-like sweetness. Using unsalted lets you control the salt.
- Dark Brown Sugar: Dark brown sugar provides a deeper, more complex flavor than light. It also makes the cookies irresistibly chewy.
- Granulated Sugar: For balancing the dense brown sugar. It helps keep the cookies light and crisp around the edges.
- Large Egg + 1 Egg Yolk: Eggs hold everything together. The extra yolk provides extra moisture and a richer flavor.
- Vanilla Extract: This flavor enhancer rounds out the nutty caramel flavors with sweet, fragrant notes.
- All-Purpose Flour: The sturdy base holds all the mix-ins and dough together.
- Cornstarch: A must-have if you want soft, tender cookies that stay chewy for days.
- Baking Soda & Baking Powder: Leavening agents.
- Salt: Salt balances the sweetness and enhances all the other flavors.
- Toffee Bits: These bits add extra pops of caramel flavor to every bite.
How to Make Butter Pecan Cookies
As with most homemade baking recipes, there are a few steps. Don’t get overwhelmed, though. They’re all super easy to follow.
1. TOAST the pecans in a dry skillet over medium heat, stirring until fragrant. Cool, chop, and set aside.
2. MIX the melted butter and both sugars in a large bowl until combined. Stir in the eggs, yolk, and vanilla until smooth.
3. WHISK the flour, cornstarch, baking soda, and salt in a separate bowl.
4. STIR the dry ingredients into wet ingredients until just combined. Add the pecans and toffee bits (if using). Cover and chill for 2–3 hours.
5. PREHEAT the oven to 375°F. Line baking sheets with parchment paper.
6. SCOOP the dough into 2-tablespoon balls and place 2 inches apart on the baking sheets. Chill unused dough.
7. BAKE for 10–12 minutes, until the edges are browned but the centers look soft.
8. COOL the cookies on the sheets for 5–10 minutes, then transfer to a rack. Sprinkle with flaky sea salt, if desired. Enjoy!
Tips for the Best Butter Pecan Cookies
Don’t forget to check out these cookie-baking tips before starting:
- Amp up the flavor. For extra flavor, sprinkle the pecan halves with cinnamon before toasting them. Cinnamon sugar is another good option.
- Let the butter cool. You’ll need to add melted butter to this recipe. However, it helps to give the butter a few minutes to cool before mixing it with the sugars. If it’s too hot, it could melt the sugars and become greasy.
- Let the dough chill. After making the cookie dough, cover it and chill it in the fridge for 30 to 60 minutes. Doing so will make it much easier to scoop.
- Underbake slightly! Remove the cookies from the oven when the edges are set but the centers are still slightly underbaked. They’ll finish setting while cooling on the pan.
- Have fun with mix-ins. Try these cookies with toasted walnuts or macadamia nuts. You can also add other things, such as chocolate chips or a swirl of peanut butter. Drizzle them in melted white or dark chocolate for extra decadence.
How to Store
These cookies will last for up to 2 weeks if stored properly and even longer if you freeze them!
To Store: Store the cooled cookies in an air-tight container at room temperature for 1 week. Or refrigerate them for up to 2 weeks.
To Freeze (Cookies): Place the cookies in a single layer on a baking sheet and freeze them until they’re solid. Then, transfer them to an air-tight container or freezer bag and freeze them for up to 3 months.
To Freeze (Dough): Scoop balls of dough onto a baking sheet and flash-freeze them until they’re solid. Then, transfer them to a freezer-safe container and freeze them for up to 3 months. Bake from frozen. Just add a few minutes to the baking time.
More Delicious Cookies to Try
Cake Mix Cookie Bars
M&M Cookies
Marry Me Cookies
Brown Sugar Cookies
Butter Pecan Cookies
24
servings15
minutes12
minutes257
These classic butter pecan cookies are just like grandma made! They’re sweet, chewy, and oh-so-delicious.
Ingredients
1 1/2 cups pecan halves
1 cup unsalted butter, melted and cooled
1 cups dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs + 1 egg yolk, room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup toffee bits, optional
flaky sea salt, optional, for topping
Instructions
- Toast the pecan halves in a dry skillet over medium heat, stirring constantly, until fragrant. Remove from the heat, and let them cool slightly. Then, coarsely chop and set aside.
- In a large bowl, combine the melted butter and both sugars. Stir until well combined. Mix in the eggs, egg yolk, and vanilla extract until smooth.
- In a separate bowl, whisk the flour, cornstarch, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Then, gently stir in the toasted chopped pecans and toffee bits (if using). Cover and chill for 2-3 hours.
- Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
- Scoop the dough into rounded 2 tablespoon-sized balls. Place them 2 inches apart on the prepared baking sheets. Work in batches and refrigerate any dough not being baked.
- Bake for 10-12 minutes until the edges are lightly browned. The centers should still look soft and slightly underbaked.
- Remove the cookies from the oven and let them cool for 5-10 minutes on the baking sheets before moving to a wire rack. They will finish setting as they cool. Sprinkle with flaky sea salt if desired. Enjoy!
