Butter Pecan Cookies
Soft, chewy, Butter Pecan Cookies made with lightly toasted pecans and (optional) crunchy toffee bits. These are buttery and delicious and there’s no mixer and no chilling required!
Ingredients
1 cup unsalted butter, melted and cooled at least 10 minutes (226g)
1¼ cup dark brown sugar, tightly packed
½ cup sugar
1 large egg + 1 egg yolk room temperature preferred*
1 ½ teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1½ heaping cups pecan halves
½ cup Heath Toffee bits (optional, but recommended!)
Instructions
Preheat oven to 350F and line a cookie sheet with parchment paper.
Spread pecan halves evenly over cookie sheet and bake on 350F for 3-5 minutes.
Remove from oven and coarsely chop (do not turn off your oven). Set aside.
In a large bowl, combine melted, cooled butter and sugars. Stir well.
Next full instructions: https://therecipecritic.com/butter-pecan-cookies/
Ingredients
1 cup unsalted butter, melted and cooled at least 10 minutes (226g)
1¼ cup dark brown sugar, tightly packed
½ cup sugar
1 large egg + 1 egg yolk room temperature preferred*
1 ½ teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1½ heaping cups pecan halves
½ cup Heath Toffee bits (optional, but recommended!)
Instructions
Preheat oven to 350F and line a cookie sheet with parchment paper.
Spread pecan halves evenly over cookie sheet and bake on 350F for 3-5 minutes.
Remove from oven and coarsely chop (do not turn off your oven). Set aside.
In a large bowl, combine melted, cooled butter and sugars. Stir well.
Next full instructions: https://therecipecritic.com/butter-pecan-cookies/