Ingredients
1 cup unsalted butter, melted and slightly cooled
½ cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 ½ tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp cinnamon powder
1 tsp cornstarch
1 tsp baking soda
½ tsp baking powder
1 ½ cups pecans, roughly chopped (toasted for extra flavor)
½ cup toffee bits (optional, for added crunch)
Instructions
1. Prepare the dough
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
2. Combine dry ingredients
In a separate bowl, sift together flour, cinnamon, cornstarch, baking soda, and baking powder.
3. Mix wet and dry ingredients
Gradually fold the dry ingredients into the wet mixture until just combined.
Gently stir in chopped pecans and toffee bits (if using).
4. Chill the dough
Cover the dough with plastic wrap and refrigerate for at least 1 hour (this step helps prevent the cookies from spreading too much).
5. Bake
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop 2 tablespoons of dough for each cookie and place them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly soft.
6. Cool & serve
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Serve warm or store in an airtight container.
Tips for the Best Butter Pecan Cookies
Toast the pecans: Toasting enhances the nutty flavor and adds extra crunch.
Don’t skip chilling: Refrigerating the dough ensures thick, chewy cookies.
Add a pinch of sea salt: Sprinkling a little flaky salt on top before baking balances the sweetness.
Frequently Asked Questions (FAQ)
1. Can I freeze butter pecan cookie dough?
Yes! Scoop the dough into balls, freeze on a tray, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
2. Do I have to use toffee bits?
No, they’re optional—but they add a delicious caramel crunch that pairs perfectly with pecans.
3. How should I store baked cookies?
Keep cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.