Name: Butter Pecan Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, melted and cooled slightly 1/2 cup granulated sugar 1 cup brown sugar 2 large eggs; 5 tsp vanilla extract; 5 cups all-purpose flour 1 tsp cinnamon powder 1 tsp cornstarch 1 tsp baking soda 1/2 tsp baking powder; 5 cups roughly chopped pecans (toasted if preferred) 1/2 cup toffee bits (optional)

These Butter Pecan Cookies are a perfect blend of soft and chewy textures, with a delightful crunch from the toasted pecans and a warm hint of cinnamon. With optional toffee bits for a sweet twist, they’re a great treat for any occasion. Whether you’re baking for a special event or simply indulging in a sweet snack, these cookies are sure to satisfy.

Why You’ll Love This Recipe

I love how these Butter Pecan Cookies come together with minimal effort but deliver a big punch in flavor. The toasted pecans bring a rich, nutty taste, and the cinnamon adds just the right amount of warmth. If I’m in the mood for something extra sweet, I’ll toss in some toffee bits to enhance the flavor. The cookies bake up soft, chewy, and golden brown on the edges, making them the perfect treat to enjoy with a cup of coffee or tea. The best part is that they’re incredibly easy to make!

Ingredients

1 cup unsalted butter, melted and cooled slightly

1/2 cup granulated sugar

1 cup brown sugar

2 large eggs

1.5 tsp vanilla extract

1 tsp cinnamon powder

2.5 cups all-purpose flour

1 tsp cornstarch

1 tsp baking soda

1/2 tsp baking powder

1.5 cups roughly chopped pecans, toasted if preferred

1/2 cup toffee bits (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, I cream together the melted butter, granulated sugar, and brown sugar until the mixture is fluffy and light.

I add the eggs and vanilla extract, mixing until the batter is smooth and well combined.

Gradually, I add the all-purpose flour, cinnamon powder, cornstarch, baking soda, and baking powder. I mix until just combined, being careful not to overmix.

I fold in the chopped pecans and, if I want a sweeter touch, the optional toffee bits, ensuring they are evenly distributed throughout the dough.

To make handling the dough easier, I chill it in the refrigerator for 30-45 minutes.

Once the dough is chilled, I scoop out portions and roll them into balls. The dough might feel a bit crumbly, but I find that the warmth of my hands helps bring it together.

If I want a little extra sweetness, I roll the dough balls in granulated sugar before baking.

I arrange the dough balls on a parchment-lined baking tray, spacing them out to allow for spreading.

I bake the cookies in a preheated oven at 350°F (175°C) for 11-14 minutes, or until they are golden brown and firm at the edges.

After baking, I let the cookies cool on the tray. If they’re a bit too puffy, I gently press the centers with a spoon to flatten them slightly. Enjoy!

Servings and Timing

Servings: 24 cookies

Prep Time: 15 minutes

Cooking Time: 14 minutes

Total Time: 45 minutes

Variations

Toffee Bits: Adding toffee bits to the dough can give the cookies a delicious caramel flavor. If I want to take it up a notch, I’ll include them for an extra sweet surprise.

Pecan Toasting: Toasting the pecans brings out a richer, nuttier flavor. I personally enjoy doing this, but raw pecans work just as well.

Spices: I sometimes switch up the spices by adding a pinch of nutmeg or allspice to give the cookies a different twist.

Storage/Reheating

These Butter Pecan Cookies can be stored in an airtight container at room temperature for up to a week. If I have leftover cookies, I place them in the fridge to keep them fresh for a bit longer. If I want to enjoy them warm, I just pop them in the microwave for about 10-15 seconds.

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FAQs

How do I know when my cookies are done baking?

I usually look for the edges to turn golden brown and the center to look set. If the cookies seem too puffy, I gently press them with a spoon to flatten them.

Can I freeze the dough?

Yes! I can freeze the dough before baking. Just scoop it into balls and place them on a baking sheet to freeze. Once frozen, I transfer them to a zip-top bag and store them in the freezer. When I’m ready to bake, I can bake them straight from the freezer, adding a couple of extra minutes to the baking time.

Can I use salted butter instead of unsalted butter?

I prefer using unsalted butter to control the amount of salt in my cookies, but if I use salted butter, I’ll skip adding any additional salt to the dough.

What if I don’t have toffee bits?

No worries! If I don’t have toffee bits on hand, I can simply leave them out. The cookies are still delicious without them. Alternatively, I can add chocolate chips for a different flavor.

Can I use a stand mixer to make the dough?

Absolutely! If I prefer, I can use a stand mixer with the paddle attachment to cream the butter and sugars together and mix in the dry ingredients. I find that it’s quicker and just as effective as mixing by hand.

Conclusion

I absolutely love these Butter Pecan Cookies, and I’m sure you will too. The balance of chewy texture, warm spices, and crunchy pecans creates the perfect cookie. Whether I’m sharing them with friends or keeping them all to myself, these cookies never disappoint.

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