BUTTER PECAN COOKIES
Soft, chewy, Butter Pecan Cookies made with lightly toasted pecans and (optional) crunchy toffee bits. These are buttery and delicious and there’s no mixer and no chilling required!
I’ve been baking a lot with pecans recently, making everything from Pecan Pie to Candied Pecans, and today I decided to add them to a buttery batch of cookies!
Many butter pecan cookie recipes tend to be crisp and a little too dry for my liking. For today’s recipe I knew I wanted a soft, thick, chewy cookie, and this recipe delivers!
INGREDIENTS :
- 1 cup unsalted butter, melted and cooled at least 10 minutes (226g)
- 1¼ cup dark brown sugar, tightly packed
- ½ cup sugar
- 1 large egg + 1 egg yolk room temperature preferred*
- 1 ½ teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1½ heaping cups pecan halves
- ½ cup Heath Toffee bits (optional, but recommended!)
INSTRUCTIONS :
- Preheat oven to 350F and line a cookie sheet with parchment paper.
- Spread pecan halves evenly over cookie sheet and bake on 350F for 3-5 minutes.
- Remove from oven and coarsely chop (do not turn off your oven). Set aside.
- In a large bowl, combine melted, cooled butter and sugars. Stir well.
- Add eggs, egg yolk, and vanilla extract and stir until well-combined.
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