Description
Soft, chewy butter pecan cookies made with lightly toasted pecans and crunchy toffee bits. These deliciously buttery cookies require no mixer or chilling, making them quick and easy to prepare for any dessert craving.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted and cooled at least 10 minutes (226g)
- 1 1/4 cup dark brown sugar, tightly packed
- 1/2 cup sugar
- 1 large egg, room temperature preferred
- 1 egg yolk, room temperature preferred
- 1 ½ teaspoons vanilla extract
Dry Ingredients
- 3 cups all purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
Add-ins
- 1 1/2 heaping cups pecan halves
- 1/2 cup Heath Toffee bits (optional, but recommended)
Instructions
- Toast the Pecans: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. Spread the pecan halves evenly on the sheet and toast them in the oven for 3-5 minutes until fragrant. Remove from the oven and coarsely chop the pecans. Keep the oven on for baking the cookies.
- Prepare Wet Ingredients: In a large bowl, combine the melted and cooled butter with both sugars, stirring well to combine. Add the whole egg, egg yolk, and vanilla extract, mixing thoroughly until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt to ensure even distribution of the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring continuously until fully incorporated into a cookie dough.
- Add Pecans and Toffee Bits: Fold in the chopped toasted pecans and, if using, the Heath Toffee bits to add crunch and flavor.
- Shape and Bake Cookies: Line cookie sheets with parchment paper. Drop the cookie dough onto the prepared sheets by heaping 1 1/2 tablespoons each, making sure to space them at least 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes until the edges are set and lightly golden.
- Cool and Store: Allow the cookies to cool completely on the baking sheet to set fully before transferring to a storage container. Store leftover cookies in an airtight container at room temperature for 3-5 days to maintain freshness.
Notes
- Originally posted November 14, 2018; updated February 17, 2023.
- Use room temperature eggs for best mixing results.
- Do not turn off the oven between toasting pecans and baking cookies to save time and energy.
- You can omit toffee bits if preferred, but they add a delightful crunch and sweetness.
- Cool cookies fully on the baking sheet for the best texture and to prevent breaking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American