All tags
5 star recipes
A
air fry
alcohol beverages
Beverages
BREADS
Breakfast
cakes
Candy
Casseroles
charcuterie boards
Chicken
chili
Chinese
Chowder
Christmas
coffee cakes
Conversion Chart
cookies
dale.
DESSERTS
DIPS
easter
fish
Freezer Meals
Friends
Halloween
herbs/spices
jan's canning
jan's ice cream
meat
Mexican
MISC
Muffins
new years
pasta
Pastry
Pies
polish
Potatoes
potpourri
pressure canner
QUICK BREADS
Rice
Salad Dressings
SALADS
sandwich spreads
Sandwiches
Seafood
Skillet
SNACKS
Soup
st. patrick
Stews
summer
t
Thanksgiving
Vegetables
Butter Pecan Cookies
soft and chewy butter pecan cookies are made with toasted pecans, brown sugar, and plenty of butter. They are incredibly easy to make with NO mixer and NO chilling required!
Ingredients
1 ½ (175 g) heaping cups pecan halves1 cup (226 g) unsalted butter melted and cooled until no longer warm
1 ¼ cup (250 g) dark brown sugar tightly packed
½ cup (100 g) granulated sugar
1 large egg + 1 egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
3 cups (375 g) all purpose flour**
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ cup (120 g) Heath Toffee bits optional, but recommended!
Flaky sea salt for sprinkling, optional
Instructions
Toast Pecans (optional)Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
Cookie Dough
In a large bowl, combine melted butter and sugars. Stir well.
1 cup unsalted butter,1 ¼ cup dark brown sugar,½ cup granulated sugar
Add eggs, egg yolk, and vanilla extract and stir until well-combined.
1 large egg + 1 egg yolk,1 ½ teaspoons vanilla extract
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
3 cups all purpose flour**,1 teaspoon cornstarch,¾ teaspoon baking soda,½ teaspoon baking powder,¾ teaspoon salt
Gradually add flour mixture to wet ingredients until completely combined.
Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
1 ½ heaping cups pecan halves,½ cup Heath Toffee bits
Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2" apart.
Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Sprinkle with sea salt while warm.
Allow cookies to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!
Notes
**How to measure flour
If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.
Storing
Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.