Butter Pecan Cookies

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Butter pecan cookies are a classic treat that brings back memories of grandma’s kitchen. These sweet and chewy cookies are packed with toasted pecans and optional toffee bits for extra flavor. You can make 24 delicious butter pecan cookies in just 27 minutes, with each cookie containing 257 calories.

The recipe calls for simple ingredients like butter, brown sugar, and flour. You’ll toast the pecans first to enhance their nutty taste. After mixing the dough, you’ll scoop it into balls and bake for 10-12 minutes. The result? Perfectly golden cookies with crisp edges and soft centers that will fill your home with an irresistible aroma.

Exact Ingredients List

Here’s what you’ll need to make these yummy butter pecan cookies:

• 1 1/2 cups pecan halves
• 1 cup unsalted butter, melted and cooled
• 1 1/4 cups packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon cornstarch
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt

You can also add these optional ingredients for extra flavor:

• 1/2 cup toffee bits
• Flaky sea salt for topping

Make sure your eggs are at room temperature before you start baking. This helps them mix better with the other ingredients.

Remember to melt and cool your butter before adding it to the mix. This step is key for getting the right cookie texture.

Instructions

Preheat your oven to 350°F. Spread pecan halves on a baking sheet and toast for 3-5 minutes until they smell good. Let them cool a bit, then chop them up.

Mix melted butter and sugars in a big bowl. Add the egg, egg yolk, and vanilla. Stir until it’s smooth.

In another bowl, mix flour, cornstarch, baking soda, baking powder, and salt.

Slowly add the dry mix to the wet mix. Stir just enough to combine. Gently mix in the chopped pecans and toffee bits if you’re using them.

Put parchment paper on your baking sheets. Scoop the dough into balls (about 1 1/2 tablespoons each). Place them 2 inches apart on the sheets.

Bake for 10-12 minutes. The edges should be light brown, but the centers will look soft. That’s okay!

Let the cookies cool on the baking sheets. They’ll finish cooking as they cool. If you want, sprinkle some sea salt on top. Enjoy your yummy cookies!

Possible Substitutes List & Recipe Variations

Want to mix things up? Try these tasty swaps and tweaks:

Nut Substitutes:

• Walnuts
• Almonds
• Macadamia nuts

Sugar Swaps:

• Replace brown sugar with coconut sugar
• Use maple syrup instead of granulated sugar

Flour Options:

• Whole wheat flour (use 3/4 cup for every 1 cup all-purpose)
• Gluten-free flour blend

Fun Mix-ins:

• Chocolate chips
• Dried cranberries
• Shredded coconut

You can also try these variations:

1. 
   

   Spice it up: Add 1 teaspoon cinnamon or 1/4 teaspoon nutmeg to the dry ingredients.

   
   
2. 
   

   Make them extra buttery: Brown the butter before using it in the recipe.

   
   
3. 
   

   Go nutty: Roll the dough balls in chopped pecans before baking.

   
   
4. 
   

   Get salty-sweet: Sprinkle flaky sea salt on top right after baking.

   
   
5. 
   

   Make them chewy: Add an extra egg yolk to the wet ingredients.

   
   

Remember, baking is fun! Don’t be afraid to play around and make these cookies your own.

Tips, Tricks & Storing

For the best butter pecan cookies, toast your pecans first. This brings out their nutty flavor. Chop them coarsely for a nice crunch in every bite.

Let your melted butter cool before mixing it with the sugars. This helps prevent the dough from spreading too much when baking.

Use room temperature eggs. They blend better with the other ingredients.

Don’t overmix the dough. Stop stirring as soon as everything is combined. This keeps your cookies tender.

Chill the dough for 30 minutes before baking. This step is optional but helps the cookies keep their shape.

For extra flavor, try adding a pinch of cinnamon or nutmeg to the dough.

Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days.

You can freeze the baked cookies for up to 3 months. Just thaw them at room temperature when you’re ready to eat.

To freeze cookie dough, roll it into balls and place on a baking sheet. Freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the baking time.