Easy Butter Pecan Cookies (Print Version)
# Ingredients:
→ Cookie Ingredients
01 -
1 ½ cups (175g) pecan halves
02 -
1 cup (226g) unsalted butter, melted and cooled
03 -
1 ¼ cups (250g) dark brown sugar, packed
04 -
½ cup (100g) granulated sugar
05 -
1 large egg plus 1 egg yolk, room temperature
06 -
1 ½ teaspoons vanilla extract
07 -
3 cups (375g) all-purpose flour
08 -
1 teaspoon cornstarch
09 -
¾ teaspoon baking soda
10 -
½ teaspoon baking powder
11 -
¾ teaspoon salt
12 -
½ cup (120g) toffee bits (optional but recommended)
13 -
Flaky sea salt for topping (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the pecans evenly on the sheet and toast them for about 3-5 minutes until fragrant. Set them aside to cool while you make the dough.
02 -
In a large bowl, mix together the melted and cooled butter with both the dark brown and granulated sugars until well combined. Add the egg, egg yolk, and vanilla extract, stirring until the mixture is smooth.
03 -
In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt until evenly mixed.
04 -
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Coarsely chop the toasted pecans and fold them into the dough along with the toffee bits if using.
05 -
Line cookie sheets with parchment paper. Scoop heaping 1½ tablespoon portions of dough onto the sheets, spacing them at least 2 inches apart. Bake at 350°F for 10-12 minutes until the edges are set but centers still look slightly underdone. Sprinkle with flaky sea salt while still warm.
06 -
Let the cookies cool completely on the baking sheet - they'll finish cooking as they cool while staying wonderfully soft.
# Notes:
01 -
These butter pecan cookies are soft and chewy with toasted pecans, brown sugar, and plenty of butter. No mixer or chilling required!
02 -
For best results when measuring flour, stir it in the bag/container, then spoon into measuring cup and level off. Packing the flour will result in dry, crumbly cookie dough.
03 -
Store cooled cookies in an airtight container at room temperature for 3-5 days.