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Home » Cookies Bars & Candy » Butter Pecan Cookies

Butter Pecan Cookies

May 29, 2015 by Melissa 29 Comments

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In my world, if the title of a recipe begins with butter and it’s immediately followed with pecans you know it’s going to be scrumptious. These Butter Pecan Cookies feature a buttery homemade cookie dough embellished with pecans and toffee bits. That combination  turns these cookies into an out of this world snack with a glass of cold milk. A couple of Butter Pecan Cookies for a treat is the equivalent of angel food, in my book. It’s no secret that we love pecans in the South and any excuse to use them will do. Whether you’re baking for a special occasion or elbow deep in holiday baking these cookie won’t last long in your cookie jar.

Butter Pecan Cookies

Cookie Making Tips

For the best result, this cookie dough needs to be chilled before baking. Chilling the dough allows the butter to solidify which results in a chunky, thick and chewy cookie.  If you bake these butter pecan cookies immediately after preparing the dough, the taste will be good but, they spread and become thin and crispy.  It’s best to chill  the dough for at least one hour which will yield a chewy cookie that’s crisp around the edges. If you’d like to go a step further, sprinkle the tops with additional toffee bits prior to baking to give the cookies a little extra toffee crunch.

Butter Pecan Cookies

Warm Butter Pecan Cookies

My favorite way to enjoy this cookie is slightly warm. The caramel flavor of the dough is rich and buttery and you can’t go wrong serving them warm. When using the freshest of dairy, you can keep this cookie dough in the fridge for up to 3 days prior to baking them for a great time saver and it freezes well, too. I bake these cookies for my family year-round.  Take them up a level and serve them warm with a scoop of vanilla ice cream and a drizzle of caramel for a butter pecan caramel sundae. That turns these cookies into a company worthy dessert. For more butter pecan goodies to love try this Butter Pecan Layer Cake or Butter Pecan Pancakes for a special weekend brunch.

Butter Pecan Cookies

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Helpful Kitchen Items:

  • Ice Cream/Cookie Scoop Set
  • Cookie Sheet
  • Hand Mixer
  • Cookie Jar


Butter Pecan Cookies
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4.84 from 6 votes

Butter Pecan Cookies

Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Cookies
Cuisine: American
Servings: 30
Author: Melissa Sperka

Ingredients

  • 2 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter softened [2 sticks]
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 2 cups roughly chopped pecan pieces
  • 2/3 cup bits-o-brickle [English toffee bits]
  • Additional bits-o-brickle for the tops [optional]

Instructions

  • Sift together the flour, baking powder, baking soda and salt. Set aside.
  • Cream together the softened butter, light brown sugar, granulated sugar and vanilla extract. until fluffy and light beige in color, around 2 minutes.
  • Add the eggs one at a time beating well after each addition.
  • Gradually add the dry ingredients. Stop and scrape the sides of the bowl periodically. After all of the flour has been added beat for 1 minute.
  • Mix-in the pecan pieces and bits-o-brickle by hand until evenly distributed in the dough.
  • Cover and chill for at least 1 hour.
  • To prepare: Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
  • Use a 2 oz ice cream scoop to divide the dough. Place onto the cookie sheet 2 inches apart.
  • Bake in batches for 16-18 minutes until golden. [Keep the dough chilled between batches.]
  • Cool on the pan for 3 minutes then remove to a cooling rack.
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Butter Pecan Cookies

Butter Pecan Cookies

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Comments

  1. Lynds says

    November 11, 2015 at 8:36 pm

    Lovely cookies. Will it make a big difference to the cookie result if I exclude the toffee bits, As where I live don’t sell it here. Looking forward to your reply. Thanks!!

    Reply
    • Melissa says

      November 12, 2015 at 9:37 am

      It will make a bit of a difference but they will still be tasty.

      Reply
    • Janet Snyder says

      April 10, 2016 at 8:02 am

      You can use a toffee candy bar broken up into tiny pieces instead.

      Reply
  2. Trish says

    August 17, 2017 at 3:42 pm

    OMG!!! These are some of the best cookies I’ve ever had! I used two small bags of chopped up pecans and 1 whole bag of the bit-o-brickle. They are DEVINE!!

    Reply
    • Melissa says

      August 17, 2017 at 4:20 pm

      Thanks Trish, I love these, too.

      Reply
  3. Vikky says

    March 7, 2018 at 1:16 pm

    I made these gluten free and was told those were the best cookies ever eaten.

    Reply
  4. Barbara C. Hardison says

    July 17, 2018 at 3:21 pm

    Can these cookies be rolled int a log and frozen untl ready to use

    Reply
    • Melissa says

      July 17, 2018 at 5:33 pm

      Yes, they can.

      Reply
  5. Msrir says

    December 9, 2018 at 2:55 pm

    Do you use salted butter or unsalted? The recipes never say and I’m too dumb to know without being told. Years ago my one and only attempt to make my dad’s favorite pecan pie I messed up terribly. My stepmom said it was because I used salted butter. I never looked. I just grabbed butter. So question #1 how do you know when to use salted butter or unsalted butter and question $2 do you ever use blue bonnet or parkay margarine instead? Funny those don’t come salted or unsalted they just come one way. Any guidance would be greatly appreciated.

    Reply
    • Melissa says

      December 9, 2018 at 3:05 pm

      I always keep salted butter on hand so, that’s what I use. Bakers and cooks who prefer unsalted it’s generally because they want to be in complete control of the salt content. Either will work but, this recipe was made with salted butter.

      Reply
      • Meeska says

        December 10, 2018 at 9:40 am

        5 stars
        Hi. I’ve used I cannot believe it’s not Butter and they came out just fine. Don’t see why you couldn’t use Parkay.

      • Melissa says

        December 10, 2018 at 4:59 pm

        Margarine and butter aren’t the same and react differently to baking. If you used that and you were happy with the result, then that’s good and I’m glad it worked for you.

  6. Lisa banzhaf says

    December 16, 2018 at 4:14 pm

    5 stars
    Made these for Christmas gifts for the ladies at the office!!! They are delish!!!!
    Thank you and Merry Christmas!!!!

    Reply
    • Melissa says

      December 16, 2018 at 7:31 pm

      Hi Lisa, I’m delighted you ladies enjoyed these! Quite possibly my favorite cookie of all time. Merry Christmas!

      Reply
  7. Nancy says

    December 20, 2018 at 12:35 am

    5 stars
    Thank you for all your recipes…these cookies are awesome…a great addition to my christmas cookies this year,

    Reply
    • Melissa says

      December 20, 2018 at 8:09 am

      Thanks Nancy!

      Reply
  8. Sherry says

    December 22, 2018 at 9:32 pm

    I bought the Heath toffee bits will it be ok to use these?

    Reply
    • Melissa says

      December 22, 2018 at 9:34 pm

      You can use them although adding chocolate will change the cookie flavor. If you’re OK with that then they’re fine.

      Reply
  9. Tiffany says

    January 28, 2019 at 12:46 pm

    5 stars
    If i made it with 1 oz of dough. 2 tbsp. And did one sheet at a time how long should I bake them for ?

    Reply
    • Melissa says

      January 28, 2019 at 3:50 pm

      If you’re wanting to make smaller cookies generally speaking, half the size half the bake time although, please note this could vary. A smaller cookie may bake in 8-10 minutes. Know your oven and watch them checking around 8 minutes to be sure. One baking sheet as opposed to two won’t make a difference.

      Reply
  10. anne says

    February 20, 2019 at 12:47 pm

    These were REALLY good when they first come out of the oven but when the next day they were hard as rocks (still good, just really hard)..not sure what I did wrong.

    Reply
    • Melissa says

      February 20, 2019 at 5:04 pm

      They were overbaked. Next time take them out of the oven sooner.

      Reply
  11. Karen Kaminski says

    May 5, 2019 at 3:26 pm

    5 stars
    My husband said its now his favorite cookie. I agree with him. When i had my sister, my sons and their families try them, they all thought so too. everyone thought they were better than even a chocolate chip cookie.
    I lost this recipe and had a heck of a time finding it again. Thanks , we love it!!!

    Reply
    • Melissa says

      May 5, 2019 at 3:34 pm

      Hi Karen, thank you so much I’m delighted your family loves these as much as we do!

      Reply
  12. Lory says

    May 15, 2019 at 9:01 pm

    One of the best cookies I’ve ever had! I have tried many types of cookies. This cookie recipe is bakery worthy. Absolutely delicious!

    Reply
    • Melissa says

      May 15, 2019 at 9:03 pm

      Wow, I consider that high praise, ty!

      Reply
  13. Debra Johnson says

    October 5, 2019 at 6:53 pm

    4 stars
    Delicious cookies. Next time I would increase tiger, decrease pecans and decrease baking time a few minutes.

    Reply
  14. Linda says

    November 9, 2019 at 6:47 am

    want to make these……….is there a sugar free substitute for the toffee? Is omitting it make a big change in the taste?

    Reply
    • Melissa says

      November 9, 2019 at 8:22 am

      I’m not aware of a sugar free toffee for baking. You can omit it, if preferred.

      Reply

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about

hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.

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