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Butter Pecan Cookies

These soft and chewy butter pecan cookies deliver deep toasted flavor in every bite. Melted butter and brown sugar create a tender crumb, while toasting the pecans first unlocks their rich nuttiness. A lower oven temp and pulling them early guarantees a gooey center that sets perfectly as they cool. Bakery quality from your own kitchen in about 35 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 20 minutes
Total Time 47 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 ½ heaping cups pecan halves
  • 1 cup unsalted butter melted and cooled
  • 1 ¼ cups dark brown sugar tightly packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk room temperature
  • 1 ½ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup Heath Toffee bits optional
  • Flaky sea salt for topping optional

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
  2. Spread pecan halves in a single layer and toast 3-5 minutes until fragrant. Set aside.
  3. In a large bowl, whisk melted butter with brown sugar and granulated sugar until combined.
  4. Stir in egg, egg yolk, and vanilla until smooth.
  5. In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.
  6. Gradually add dry ingredients to wet, stirring just until no flour streaks remain.
  7. Coarsely chop toasted pecans and fold into dough along with toffee bits.
  8. Line two baking sheets with parchment. Scoop heaping 1 ½-tablespoon portions of dough 2 inches apart.
  9. Bake at 350°F for 10–12 minutes until edges are set but centers look soft and underdone.
  10. Sprinkle warm cookies with flaky sea salt if desired.
  11. Slide parchment onto a wire rack and let cookies cool completely on the pan (15–20 minutes).

Notes

  • To freeze unbaked dough: scoop onto tray, freeze 2 hours, then transfer to a bag. Bake from frozen, adding 1–2 minutes.
  • Miss the toffee bits? No problem—cookies are still excellent without them.
  • Toast pecans up to 7 minutes for a stronger flavor, but watch closely to prevent burning.
  • Add ¼ teaspoon cinnamon to the flour mix for a warm, subtle spice that pairs well with pecans.