These butter pecan cookies are soft, chewy, and packed with the rich flavors of toasted pecans and toffee bits. They’re the perfect treat for fall gatherings, holiday parties, or simply when I crave something warm and nutty.
Why I Love This Recipe
I adore how these cookies combine the comforting taste of brown sugar and cinnamon with the crunch of toasted pecans. The addition of toffee bits adds a delightful caramel note that makes each bite irresistible. Plus, they’re easy to make and always a hit with friends and family.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, melted and cooled
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon cinnamon powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1.5 cups roughly chopped pecans, preferably toasted
- ½ cup toffee bits (optional)
Directions
- In a large mixing bowl, I cream together the melted butter, granulated sugar, and brown sugar until light and fluffy.
- I add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, I whisk together the flour, cinnamon, cornstarch, baking soda, and baking powder.
- I gradually mix the dry ingredients into the wet ingredients until just combined.
- I fold in the chopped pecans and toffee bits, ensuring they’re evenly distributed.
- I chill the dough for 30-45 minutes to make it easier to handle.
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- I scoop out portions of the dough, roll them into balls, and place them on the prepared baking sheet.
- I bake the cookies for 12-15 minutes, or until the edges are golden brown and the centers are set.
- I allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 30 cookies
- Prep Time: 10 minutes
- Chill Time: 30-45 minutes
- Cook Time: 12-15 minutes
- Total Time: Approximately 1 hour
Variations
- Chocolate Chip Pecan Cookies: I mix in semi-sweet, dark, or white chocolate chips for an extra layer of flavor.
- Pecan Snowball Cookies: I use my snowball cookie recipe and substitute chopped pecans for walnuts.
- Coconut Pecan Cookies: I add ½ cup of shredded coconut to the dough, toasting it first for enhanced flavor.
- Oatmeal Pecan Cookies: I reduce the flour by ⅓ cup and replace it with quick-cooking oats for a chewier texture.
- Toffee or Butterscotch Pecan Cookies: I incorporate toffee bits or butterscotch chips, which complement the pecans beautifully.
- Browned Butter Pecan Cookies: I brown the butter first and let it cool before using it in the recipe for a nutty flavor and deeper color.
- Caramel-Stuffed Pecan Cookies: I stuff the cookies with caramel before baking for a gooey surprise.
- Bourbon Pecan Cookies: I mix in about 2 tablespoons of bourbon into the cookie dough for a sophisticated twist.
- Pecan Cookie Bars: I spread the dough in a rectangular pan, bake, and slice into bars once cooled.
Storage and Reheating
- Room Temperature: I store the cookies in an airtight container for up to 3 days.
- Refrigeration: I keep them in a sealed container in the refrigerator for up to 5 days.
- Freezing Dough: I freeze the cookie dough for up to 1 month and defrost it overnight in the fridge before baking.
- Note: I avoid freezing baked cookies, as the nuts can lose their crunch upon thawing.
FAQs
How do I toast pecans?
I spread the chopped pecans on a baking sheet and bake them at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until they’re fragrant and lightly browned.
Can I make the dough ahead of time?
Yes, I often prepare the dough in advance and refrigerate it for up to 2 days. When ready to bake, I let it sit at room temperature for about 15 minutes to soften slightly.
What if I don’t have toffee bits?
If I don’t have toffee bits, I simply omit them or substitute with butterscotch chips or additional chopped pecans.
Why did my cookies spread too much?
Cookies can spread excessively if the dough wasn’t chilled properly or if there’s too much liquid in the batter. I ensure to chill the dough and measure ingredients accurately.
Can I use salted butter?
I prefer using unsalted butter to control the salt content in the recipe. If I use salted butter, I reduce the added salt accordingly.
Conclusion
These butter pecan cookies are a delightful blend of nutty, buttery, and sweet flavors with a soft and chewy texture. They’re versatile, easy to make, and perfect for any occasion. I love how they fill my kitchen with a warm, inviting aroma and bring smiles to everyone who tries them.
Butter Pecan Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and chewy butter pecan cookies made with toasted pecans, brown sugar, and optional toffee bits for a warm, nutty treat perfect for any occasion.
Ingredients
- 1 cup unsalted butter, melted and cooled
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon cinnamon powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1.5 cups roughly chopped pecans, preferably toasted
- ½ cup toffee bits (optional)
Instructions
- Cream together the melted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until smooth.
- Whisk together the flour, cinnamon, cornstarch, baking soda, and baking powder in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped pecans and toffee bits.
- Chill the dough for 30-45 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop and roll dough into balls, placing them on the prepared baking sheet.
- Bake for 12-15 minutes, until edges are golden and centers are set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough to prevent cookies from spreading too much.
- To toast pecans, bake at 350°F for 5-7 minutes until fragrant.
- Store cookies in an airtight container to maintain freshness.
- Dough can be made ahead and refrigerated for up to 2 days.
- Toffee bits can be substituted with butterscotch chips or more pecans.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
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