Butter Pecan Cookies
These Butter Pecan Cookies are a comforting treat with rich nutty flavor, featuring toasted pecans and toffee bits, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature for a rich, creamy texture.
- 3/4 cup brown sugar Light brown sugar is recommended for nuanced sweetness.
- 3/4 cup granulated sugar Balances rich flavors and contributes to crisp texture.
- 1 large egg Helps bind the ingredients together.
- 1 teaspoon vanilla extract Opt for pure vanilla for the best flavor.
- 2 1/4 cups all-purpose flour Sifted flour helps achieve lighter cookies.
- 1 teaspoon baking soda A leavening agent that gives cookies a lovely rise.
- 1/2 teaspoon salt Enhances all the flavors.
- 1 cup toasted pecans, chopped Toasting brings out nuttiness; never skip this step!
- 1 cup toffee bits Adds a sweet, chewy surprise.
Optional Add-ins
- coconut, chocolate chips, butterscotch chips, caramel drizzle, oatmeal, or a splash of bourbon These can be added for additional flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) for even baking.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until smooth and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the toasted pecans and toffee bits, and any optional ingredients if desired.
- Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, keep in the fridge for up to 10 days.