Soft & Chewy Butter Pecan Cookies
These delightful cookies blend buttery dough with crunchy pecans and sweet toffee bits, perfect for any occasion.
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.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze in an airtight bag for up to three months.