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
