Why Make This Recipe
Soft & Chewy Butter Pecan Cookies are a delightful treat that combines the rich flavors of buttery dough with crunchy pecans and sweet toffee bits. They are perfect for any occasion, whether it’s a family gathering, holiday celebration, or just a casual evening at home. The chewy texture of these cookies, paired with the nutty aroma of toasted pecans, makes every bite a joy. Plus, they are easy to bake, making them a great choice for both beginner and experienced bakers alike.
How to Make Soft & Chewy Butter Pecan Cookies
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp cinnamon powder
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ cups pecans, roughly chopped and toasted
- ½ cup toffee bits (optional)
Directions
- Cream the Butter & Sugars: In a large mixing bowl, beat melted butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs & Vanilla: Mix in eggs and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: Add flour, cinnamon, cornstarch, baking soda, and baking powder. Mix until just combined.
- Fold in Pecans & Toffee: Stir in chopped pecans and toffee bits until evenly distributed.
- Chill the Dough: Refrigerate for 30–45 minutes to make it easier to handle.
- Shape the Cookies: Scoop small portions of dough and roll them into balls. The chilled dough may feel crumbly, but the warmth of your hands will help shape the cookies. Optional: Roll each ball in granulated sugar for extra sweetness.
- Bake: Place cookies on a parchment-lined tray and bake at 350°F for 11–14 minutes, until edges are firm and golden. The centers may appear “poofy” and will deflate slightly as they cool. If desired, gently press with the back of a spoon for an even top.
- Cool & Enjoy: Allow cookies to cool slightly before serving.
How to Serve Soft & Chewy Butter Pecan Cookies
These cookies are best enjoyed warm, right out of the oven, when they are soft and chewy. You can serve them with a glass of cold milk, coffee, or tea for a delicious snack. They also make a great addition to dessert platters or cookie boxes during holidays and parties.
How to Store Soft & Chewy Butter Pecan Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them. Place the cookies in an airtight freezer bag and freeze for up to three months. When you’re ready to enjoy them, simply thaw at room temperature.
Tips to Make Soft & Chewy Butter Pecan Cookies
- Make sure your butter is melted and slightly cooled before mixing. This helps to create a nice texture.
- Don’t overmix the dough after adding the flour. Mix until just combined for the best texture.
- Toasting the pecans enhances their flavor, so take a few minutes to toast them before adding to the dough.
- For chewier cookies, consider baking them for a minute less and letting them cool on the tray for a little longer.
Variation
You can easily customize this recipe! Try using different nuts like walnuts or almonds. You can also swap out the toffee bits for chocolate chips or dried fruits for different flavors and textures.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, but reduce the amount of added salt in the recipe.
2. Are there any substitutes for brown sugar?
You can use white granulated sugar, but the cookies will be less chewy. For a closer match, try mixing granulated sugar with a bit of molasses.
3. Can I skip the chilling step?
Chilling helps to prevent the cookies from spreading too much while baking. If you’re in a hurry, you can skip it, but the cookies may be a little thinner.
Soft & Chewy Butter Pecan Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, melted and slightly cooled Ensure butter is slightly cooled for best texture.
- ½ cup granulated sugar
- 1 cup brown sugar Can be substituted with a mixture of granulated sugar and molasses.
- 2 large eggs
- 1½ tsp vanilla extract
- 2½ cups all-purpose flour Do not overmix after adding flour.
- 1 tsp cinnamon powder
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ cups pecans, roughly chopped and toasted Toasting enhances flavor.
- ½ cup toffee bits (optional) Can substitute with chocolate chips or dried fruits.
Instructions
Preparation
- In a large mixing bowl, beat melted butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in eggs and vanilla extract until smooth and well combined.
- Add flour, cinnamon, cornstarch, baking soda, and baking powder. Mix until just combined.
- Stir in chopped pecans and toffee bits until evenly distributed.
- Refrigerate for 30-45 minutes to make it easier to handle.
Baking
- Scoop small portions of dough and roll them into balls. Optionally, roll each ball in granulated sugar.
- Place cookies on a parchment-lined tray and bake at 350°F for 11–14 minutes, until edges are firm and golden.
- Allow cookies to cool slightly before serving.