My comfortable and chewy butter pecan cookies are made with toasted pecans, brown sugar, and loads of butter. They’re extremely simple to make with NO mixer and NO chilling required! Recipe features a how-to video!
The BEST Butter Pecan Cookies
Followers of my current butter pecan cake shall be thrilled to find these equally buttery, wealthy, and flavorful butter pecan cookies! These cookies make an awesome deal with year-round (I like bringing them to events and potlucks!), however I particularly love them throughout the fall when pecans are in-season. Undoubtedly save this one in your vacation baking!
What’s to like:
- Fast: No chilling required and simply 25 minutes of prep together with the scooping and rolling (if you happen to determine to roll them!).
- Simple: Since we begin with melted butter as an alternative of softened, there may be NO MIXER REQUIRED! Melted butter additionally actually infuses the butter taste all through the dough, which is essential since these are butter pecan cookies!
- Unimaginable taste: Toasted pecans, toffee bits, loads of vanilla, and a sprinkle of sea salt…are you swooning over these cookies but?!
- Comfortable & chewy outcomes: My fastidiously chosen elements (melted butter, darkish brown sugar, and an additional egg yolk) and baking approach (barely underbake) guarantee these cookies keep comfortable and chewy for days. Alternatively, if you happen to’re on the lookout for crunchy, buttery cookies, attempt my butter crunch cookies!
If you’re a pecan lover (have you ever tried my Italian cream cake?!), you’re completely going to like these cookies. I can’t wait to listen to how you want them!
What You Want
All of those elements are fairly fundamental (okay, toffee bits won’t be fundamental) and will already be in your pantry. Listed below are a couple of key gamers in at the moment’s recipe.
- Toasted pecans. Toasting your pecans first is optionally available, however it’s going to give your cookies the perfect taste. I all the time suggest toasting your nuts and then chopping them; this helps them toast evenly and minimizes the possibility of burning in your oven.
- Melted butter. Let your butter cool to the contact earlier than including your sugars, or you could possibly soften the sugars and wreck your dough. No quantity of chilling will repair this, sadly.
- Darkish brown sugar. Darkish brown sugar accommodates extra molasses, which enhances the flavors of the pecans.
- Egg + egg yolk. An additional yolk creates tender, moist, and chewy cookies. Including a full additional egg would make the cookies unfold extra and would require a chilling step, which I wished to keep away from right here. Save the leftover egg white for candied pecans!
- Toffee bits. These are optionally available, however I like the additional taste and texture they add. Be happy to crush up some do-it-yourself toffee, or use toffee bits bought within the baking aisle at your grocery retailer. If you happen to seize the store-bought model, you’ll be able to even use the sort that’s coated in chocolate–yum!
SAM’S TIP: Measure your flour correctly, or you could possibly find yourself with a troublesome, robust dough. This dough is already stiff, so including additional flour may make it VERY arduous to work with. I additionally suggest you add your flour regularly for this very cause.
Bear in mind, that is simply an outline of the elements I used and why. For the total recipe please scroll right down to the underside of the put up!
Learn how to Make Butter Pecan Cookies
- Stir the sugars into the cooled melted butter till mixed.
- Add the eggs and vanilla and stir effectively, then put aside.
- Mix the dry elements in a separate bowl, then regularly add them to the moist elements. I like to do that in three elements and suggest you do the identical.
- Add the toasted chopped pecans and toffee items (if utilizing) and stir till included. The dough shall be stiff–that is regular!
- Scoop the dough into rounded 1 ½ tablespoon balls and roll between your palms, if desired. Place 2″ aside on parchment lined baking sheets and bake for 10-12 minutes at 350F. Let the cookies cool fully on their baking sheets earlier than having fun with.
SAM’S TIP: Don’t over-bake your cookies! The sides ought to be a lightweight golden brown however the facilities ought to nonetheless appear comfortable and even only a trace under-baked. Allow them to cool fully on the baking sheet, the place they’ll end baking as they cool. It will hold your cookies comfortable and chewy versus pulling them out of the oven when the facilities are agency and absolutely baked, which can truly end in over-baked, arduous cookies.
Steadily Requested Questions
It will occur in case your butter is just too heat while you add your sugars. Identical to when making brown butter toffee cookies, it’s essential to let the butter cool to the contact (don’t let it re-solidify although) earlier than including the sugars, or the sugars will soften and the dough shall be ruined. No quantity of chilling will repair this sadly, so the perfect factor to do is stop it from occurring within the first place!
This can be a stiffer dough, but when yours is overly dry and gained’t come collectively, you’ll have by accident added an excessive amount of flour. I like to recommend utilizing a kitchen scale to forestall this.
Dry dough will also be brought on by including the dry elements all of sudden as an alternative of regularly, which is why I like to recommend doing this step in a couple of elements. Lastly, in case your cookies are so stiff they gained’t unfold, simply flatten them on the baking sheet earlier than baking them.
Sure! These butter pecan cookies freeze effectively. Simply comply with the directions for drop cookies in my easy methods to freeze cookie dough put up.
Simply take a look at that excellent comfortable and chewy texture! My favourite 🥰
Get pleasure from!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! If you happen to do that recipe, you should definitely tag me on Instagram, and you may as well discover me on YouTube and Facebook
Butter Pecan Cookies
My comfortable and chewy butter pecan cookies are made with toasted pecans, brown sugar, and loads of butter. They’re extremely simple to make with NO mixer and NO chilling required!
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Servings: 28 cookies
Energy: 260kcal
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Directions
Toast Pecans (optionally available)
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Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
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Unfold pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
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Take away from oven (don’t flip off your oven) and put aside when you put together your cookie dough.
Cookie Dough
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In a big bowl, mix melted butter and sugars. Stir effectively.
1 cup (226 g) unsalted butter, 1 ¼ cup (250 g) darkish brown sugar, ½ cup (100 g) granulated sugar
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Add eggs, egg yolk, and vanilla extract and stir till well-combined.
1 massive egg + 1 egg yolk, 1 ½ teaspoons vanilla extract
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In a separate, medium-sized bowl, whisk collectively flour, cornstarch, baking soda, baking powder, and salt.
3 cups (375 g) all objective flour**, 1 teaspoon cornstarch, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt
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Regularly add flour combination to moist elements till fully mixed.
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Coarsely chop your pecans then stir within the pecans and toffee bits till mixed.
1 ½ (175 g) heaping cups pecan halves, ½ cup (120 g) Heath Toffee bits
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Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto ready cookie sheet, spacing not less than 2″ aside.
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Switch to 350F oven and bake for 10-12 minutes. Cookies ought to nonetheless look comfortable/barely under-done within the facilities. Sprinkle with sea salt whereas heat.
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Permit cookies to chill fully on baking sheet and they’re going to end baking by as they cool however will keep good and comfortable!
Notes
**Learn how to measure flour
If you’re utilizing cups, one of the simplest ways to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and stage off the measuring cup. Packing in your flour (over-measuring it) will go away you with a dry/crumbly cookie dough.
Storing
Retailer any leftover, cooled cookies in an hermetic container at room temperature for 3-5 days.
Vitamin
Serving: 1cookie | Energy: 260kcal | Carbohydrates: 37g | Protein: 2g | Fats: 12g | Saturated Fats: 7g | Trans Fats: 1g | Ldl cholesterol: 39mg | Sodium: 145mg | Potassium: 58mg | Fiber: 1g | Sugar: 22g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Dietary info is predicated on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
Associated Recipes
Recipe initially revealed December of 2018. Publish has been up to date with new photographs and a brand new video, however recipe stays the identical.