My smooth 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 important deal with year-round (I like bringing them to events and potlucks!), however I particularly love them through the fall when pecans are in-season. Positively save this one to your vacation baking!
What’s to like:
- Fast: No chilling required and simply 25 minutes of prep together with the scooping and rolling (should you resolve to roll them!).
- Simple: Since we begin with melted butter as an alternative of softened, there’s NO MIXER REQUIRED! Melted butter additionally actually infuses the butter taste all through the dough, which is vital 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?!
- Gentle & chewy outcomes: My rigorously chosen components (melted butter, darkish brown sugar, and an additional egg yolk) and baking approach (barely underbake) guarantee these cookies keep smooth and chewy for days. However, should you’re in search of crunchy, buttery cookies, strive my butter crunch cookies!
In case you are a pecan lover (have you ever tried my Italian cream cake?!), you might be completely going to like these cookies. I can’t wait to listen to how you want them!
What You Want
All of those components are fairly fundamental (okay, toffee bits won’t be fundamental) and may already be in your pantry. Listed below are a couple of key gamers in immediately’s recipe.
- Toasted pecans. Toasting your pecans first is non-compulsory, however it should give your cookies the most effective taste. I at all times advocate toasting your nuts and then chopping them; this helps them toast evenly and minimizes the prospect of burning in your oven.
- Melted butter. Let your butter cool to the contact earlier than including your sugars, or you may soften the sugars and destroy your dough. No quantity of chilling will repair this, sadly.
- Darkish brown sugar. Darkish brown sugar comprises extra molasses, which enhances the flavors of the pecans.
- Egg + egg yolk. An additional yolk creates tender, moist, and chewy cookies. Including a full further 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 non-compulsory, however I like the additional taste and texture they add. Be happy to crush up some home made toffee, or use toffee bits bought within the baking aisle at your grocery retailer. In the event you seize the store-bought model, you may even use the sort that’s coated in chocolate–yum!
SAM’S TIP: Measure your flour correctly, or you may find yourself with a troublesome, robust dough. This dough is already stiff, so including further flour might make it VERY laborious to work with. I additionally advocate you add your flour steadily for this very purpose.
Bear in mind, that is simply an outline of the components I used and why. For the total recipe please scroll right down to the underside of the put up!
Methods to Make Butter Pecan Cookies
- Stir the sugars into the cooled melted butter till mixed.
- Add the eggs and vanilla and stir properly, then put aside.
- Mix the dry components in a separate bowl, then steadily add them to the moist components. I like to do that in three components and advocate 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 utterly on their baking sheets earlier than having fun with.
SAM’S TIP: Don’t over-bake your cookies! The sides ought to be a light-weight golden brown however the facilities ought to nonetheless appear smooth and even only a trace under-baked. Allow them to cool utterly on the baking sheet, the place they’ll end baking as they cool. This can maintain your cookies smooth and chewy versus pulling them out of the oven when the facilities are agency and totally baked, which is able to truly end in over-baked, laborious cookies.
Often Requested Questions
This can occur in case your butter is simply 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 most effective 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 will have by chance 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 components abruptly as an alternative of steadily, which is why I like to recommend doing this step in a couple of components. 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 properly. Simply comply with the directions for drop cookies in my how one can freeze cookie dough put up.
Simply have a look at that good smooth and chewy texture! My favourite 🥰
Take pleasure in!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! In the event you do that recipe, you’ll want to tag me on Instagram, and it’s also possible to discover me on YouTube and Fb
Butter Pecan Cookies
My smooth 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!
Servings: 28 cookies
Energy: 260kcal
Forestall your display from going darkish
Directions
Toast Pecans (non-compulsory)
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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 whilst you put together your cookie dough.
Cookie Dough
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In a big bowl, mix melted butter and sugars. Stir properly.
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 giant 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 components till utterly 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 at the least 2″ aside.
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Switch to 350F oven and bake for 10-12 minutes. Cookies ought to nonetheless look smooth/barely under-done within the facilities. Sprinkle with sea salt whereas heat.
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Enable cookies to chill utterly on baking sheet and they’re going to end baking by means of as they cool however will keep good and smooth!
Notes
**Methods to measure flour
In case you are 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 degree off the measuring cup. Packing in your flour (over-measuring it) will depart you with a dry/crumbly cookie dough.
Storing
Retailer any leftover, cooled cookies in an hermetic container at room temperature for 3-5 days.
Diet
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 relies on third-party calculations and ought to be thought of an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
Associated Recipes
Recipe initially printed December of 2018. Submit has been up to date with new photographs and a brand new video, however recipe stays the identical.
