Butter Pecan Cookies are a delightful treat that combines rich, buttery flavor with the satisfying crunch of toasted pecans. Each bite offers a perfect balance of sweetness and nuttiness, making them irresistible for any occasion.
With just 35 minutes from start to finish, these cookies are surprisingly easy to whip up, yet they taste like they came straight from a bakery. The golden edges and soft centers create a texture that’s both comforting and indulgent, while the aroma of warm butter and caramelized nuts fills your kitchen.
These cookies are not only delicious but also a crowd-pleaser, yielding 28 servings perfect for sharing or savoring. The pecans add a wholesome touch, while the buttery dough melts in your mouth, leaving a hint of vanilla and caramel. Whether you’re baking for a holiday gathering or a cozy afternoon snack, these cookies are sure to bring smiles. Their 260 calories per serving make them a treat worth indulging in, offering a little piece of joy in every bite.
Ingredients for Butter Pecan Cookies
- 1 ½ heaping cups (175 g) pecan halves (toast for extra flavor, optional)
- 1 cup (226 g) unsalted butter (melted and cooled until no longer warm)
- 1 ¼ cup (250 g) dark brown sugar (tightly packed)
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup (120 g) Heath Toffee bits (optional, but recommended)
- Flaky sea salt (for sprinkling, optional)
Step-by-Step Instructions
- Toast Pecans (optional): Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper. Spread pecan halves evenly over the sheet and bake for 3-5 minutes. Remove from oven (do not turn off oven) and set aside.
- Prepare Cookie Dough: In a large bowl, combine melted butter, dark brown sugar, and granulated sugar. Stir well.
- Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Stir until well-combined.
- In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients, stirring until completely combined.
- Coarsely chop the toasted pecans, then stir them into the dough along with the toffee bits (if using).
- Line cookie sheets with parchment paper. Drop dough by heaping 1 ½ Tablespoon portions onto the sheets, spacing at least 2 inches apart.
- Bake at 350°F (175°C) for 10-12 minutes. Cookies should look soft and slightly underdone in the centers.
- Remove from oven and sprinkle with flaky sea salt while warm. Allow cookies to cool completely on the baking sheet—they will finish baking through as they cool and stay soft!
Perfect Pairings: Serving Suggestions
These Butter Pecan Cookies are a treat on their own, but they pair wonderfully with a glass of cold milk or a warm cup of coffee. For a special touch, serve them alongside a scoop of vanilla ice cream or drizzle with caramel sauce for an indulgent dessert.
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To maintain their soft texture, place a slice of bread in the container—it helps retain moisture. For longer storage, freeze the dough or baked cookies for up to 3 months.
Mix It Up: Recipe Variations
Feel free to get creative! Swap the pecans for walnuts or almonds, or omit the toffee bits for a simpler cookie. For a chocolate twist, add ½ cup of chocolate chips to the dough. You can also sprinkle the cookies with cinnamon sugar before baking for a spiced flavor.
Quick Tips for Success
To save time, toast the pecans in advance or use pre-chopped pecans. If your dough feels sticky, chill it for 15-20 minutes before scooping. And remember, don’t overbake—the cookies will firm up as they cool, leaving them soft and chewy.
Butter Pecan Cookies
Ingredients
- 1 ½ cups pecan halves 175 g
- 1 cup unsalted butter 226 g, melted and cooled until no longer warm
- 1 ¼ cup dark brown sugar 250 g, tightly packed
- ½ cup granulated sugar 100 g
- 1 large egg + 1 egg yolk room temperature preferred
- 1 ½ teaspoons vanilla extract
- 3 cups all purpose flour 375 g
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup Heath Toffee bits 120 g, 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.
- 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!