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Butter Pecan Cookies

Butter Pecan Cookies

Course Cookies
Cuisine American
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 30
Author Melissa Sperka


  • 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 bake: 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 14-16 minutes or until golden. [Keep the dough chilled between batches.]
  • Cool on the pan for 3 minutes then remove to a cooling rack.