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. A buttery homemade cookie dough embellished with pecans and toffee bits 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 not a 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.
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.
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Helpful Kitchen Items:
Butter Pecan Cookies
- 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]
- 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 18 minutes until golden. [Keep the dough chilled between batches.]
- Cool on the pan for 3 minutes then remove to a cooling rack.