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Butter Pecan Cookies Recipe

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★★★★★

4.7 from 113 reviews

These Butter Pecan Cookies are soft, buttery, and loaded with toasted pecans and a hint of cinnamon. The addition of toffee bits adds delightful sweetness and crunch. With perfectly golden edges and a delicate center that slightly deflates as they cool, these cookies are a nostalgic treat perfect for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, melted and cooled (warm, not hot)
  • 2 large eggs
  • 1.5 tsp vanilla extract

Dry Ingredients

  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 2.5 cups all-purpose flour
  • 1 tsp cinnamon powder
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp baking powder

Add-ins

  • 1.5 cups pecans, roughly chopped, unsalted, preferably toasted
  • 1/2 cup toffee bits (optional)

Instructions

  1. Cream Butter and Sugars: In a large mixing bowl, cream together the melted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This helps to incorporate air and create a tender texture.
  2. Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the batter is smooth and homogeneous, ensuring even flavor distribution.
  3. Incorporate Dry Ingredients: Sift together the flour, cinnamon powder, cornstarch, baking soda, and baking powder. Gradually add this to the wet mixture and mix until just combined to avoid overworking the dough.
  4. Add Pecans and Toffee Bits: Gently fold in the toasted pecans and optional toffee bits, ensuring they are evenly distributed throughout the dough.
  5. Chill Dough: Cover and refrigerate the dough for 30 to 45 minutes. Chilling firms up the dough, making it easier to handle and helping the cookies maintain shape during baking.
  6. Form Cookie Balls: Scoop small portions of the chilled dough and roll into balls. The dough may be crumbly at first, but the warmth of your hands will help bind it together smoothly.
  7. Optional Sugar Roll: If desired, roll each cookie dough ball in granulated sugar for an extra touch of sweetness and a slight crunch on the exterior.
  8. Prepare for Baking: Place the cookie balls on a parchment-lined cookie tray, spacing evenly to allow for spreading.
  9. Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 11 to 14 minutes until the edges turn golden brown and the centers are puffed. The cookies will deflate slightly as they cool; if preferred, gently press them down with the back of a spoon.

Notes

  • Make sure the melted butter is warm but not hot to prevent cooking the eggs when mixing.
  • Chilling the dough is crucial for handling and forming the cookies properly.
  • Toasting the pecans enhances their flavor but can be omitted if using pre-toasted nuts.
  • Toffee bits are optional but add a lovely sweetness and texture contrast.
  • If you prefer crisper cookies, bake them a minute or two longer, watching carefully to avoid burning.
  • Store leftover cookies in an airtight container at room temperature for up to 5 days.

Keywords: Butter Pecan Cookies, soft cookies, pecan cookies, homemade cookies, toffee cookies, cinnamon cookies, holiday cookies

Find it online: https://chefmilacook.com/butter-pecan-cookies-recipe/