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.
You may also like: Butter Pecan Layer Cake, Butter Pecan Cheesecake, Butter Pecan Bars, Butter Pecan Pancakes, Butter Pecan Ice Cream and Butter Pecan Latte.
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Helpful Kitchen Items:
Butter Pecan Cookies
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 18 minutes until golden. [Keep the dough chilled between batches.]
- Cool on the pan for 3 minutes then remove to a cooling rack.
Lynds says
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!!
Melissa says
It will make a bit of a difference but they will still be tasty.
Janet Snyder says
You can use a toffee candy bar broken up into tiny pieces instead.
Trish says
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!!
Melissa says
Thanks Trish, I love these, too.
Vikky says
I made these gluten free and was told those were the best cookies ever eaten.
Barbara C. Hardison says
Can these cookies be rolled int a log and frozen untl ready to use
Melissa says
Yes, they can.
Msrir says
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.
Melissa says
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.
Meeska says
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
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.
Lisa banzhaf says
Made these for Christmas gifts for the ladies at the office!!! They are delish!!!!
Thank you and Merry Christmas!!!!
Melissa says
Hi Lisa, I’m delighted you ladies enjoyed these! Quite possibly my favorite cookie of all time. Merry Christmas!
Nancy says
Thank you for all your recipes…these cookies are awesome…a great addition to my christmas cookies this year,
Melissa says
Thanks Nancy!
Susan says
These cookies are easy to make. The baking time is incorrect, it should be bake for 8 minutes. The first batch came out too dark and hard. I didn’t even bake them the full 18 minutes. The second batch came out perfect at 8 minutes. I like the toffee pieces in the cookie, it give a nice crunch in each bite!
Melissa says
The baking time isn’t incorrect. The numerous times that I’ve made these cookies I know they would never be done in that amount of time. That said, make sure you’re using the proper baking temperature and know your oven, otherwise this or any cookie, will overbake very quickly. Also, consider the size that you made. A smaller cookie will not take as long to bake. Likewise a larger cookie will take longer.
Sherry says
I bought the Heath toffee bits will it be ok to use these?
Melissa says
You can use them although adding chocolate will change the cookie flavor. If you’re OK with that then they’re fine.
Kim says
UNLESS you chill for longer than 1 hour or freeze. Then 18 minutes might make sense. Otherwise, way too long. Sorry.
Melissa says
Please follow the recipe for the best results. The dough must be chilled prior or the baking time will change. There’s no need to freeze unless you want to.
Tiffany says
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 ?
Melissa says
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.
anne says
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.
Melissa says
They were overbaked. Next time take them out of the oven sooner.