For some reason lately, I want everything butter pecan. And these are my favorite of all Butter Pecan Cookies. They have a lovely texture and crumb, thanks to their leavening agents and double–butter pecan flavor from the addition of toffee.
Sometimes you taste a cookie and it’s a truly spiritual experience. I mean, this is what Proust was talking about with the madeleine cookie experience, where one bite of a cookie brings to mind a whole chain of childhood memories.
For me, tasting Butter Pecan Cookies is like that scene in Swann’s Way. One taste of them, and I’m at my grandmother’s house and I’m four and we’re drinking hot tea out of this little robin’s-egg, blue ceramic teapot she had that I now have sitting on my mantel.
One taste of those sandy cookies and I’m smiling at her across the little Formica kitchen table that once was hers, and we’re both quiet and lost in the delicious moment together.
Why Do Butter Pecan Cookies Taste So Good?
Butter Pecan Cookies are a special little cookie. Plus, just look at that name. Butter + Pecan. You cannot go wrong combining these two flavors in a baked good. I mean, come on.
Butter is a flavoring agent that is powerful, indeed. Every good French dish, from eggs Benedict to pastry cream, counts on this crucial ingredient for so much of its flavor.
Any kind of butter cookie tastes so good for that reason. This is why I only cook with REAL butter. On the side of your butter package, it should only have one or two ingredients: salt and cream. They churn that cream to make butter, which I also used to do with my grandmother. That is a lengthy process. And while I appreciated spending time with her, I am so glad we live in an age when butter churning isn’t a prerequisite for baking!
Is English Toffee Different From American Toffee?
When you select toffee for your cookies, are you using genuine English toffee or are you using American buttercrunch? Both are similar in that they contain sugar and butter that are then cooked at a high temperature until hardened. But American toffee tends to have other ingredients, like nuts and chocolate spread out upon it, for a unique flavor and texture profile. When cooking with it, I opt for English toffee; it’s simpler and lends itself better to other recipes.
How do I store these cookies?
Butter Pecan Cookie dough can be frozen for three months. The finished cookies can be kept for up to five days at room temperature (in an airtight container).
What if I don’t have toffee?
If you don’t have toffee right now, how about butterscotch chips? They have a similar flavor profile and taste great in these cookies.
How to Prepare Butter Pecan Cookies from Frozen
Don’t refrigerate this dough and forget about it. Instead, let it thaw slightly on the counter. As it does, start slicing off portions of the cookie. This will ensure flavor and texture quality with all those starches, sodas, and baking powders in there.
Serving Suggestions
I have something special I do to really enjoy these cookies. I take one of my favorite flavored-tea recipes and serve them hot instead. You can do that with any tea btw and use ice if it’s too strong. So try my Sweet Citrus Mint Iced Tea or Raspberry Mint Iced Tea with these but serve them hot. I also enjoy these with my hubby after the kids go to bed with some Spiked Apple Cider. If they want a special treat, it’s my Delicious Vanilla Milkshakes and Butter Pecan Cookies.
Butter Pecan Cookies
Ingredients
- 1 cup unsalted butter melted and cooled
- 1/2 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon cinnamon powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups pecans roughly chopped and toasted
- 1/2 cup toffee bits optional
Instructions
- Start by creaming the butter and sugars. In a large bowl, beat together the melted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Incorporate the eggs and vanilla. Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition until the mixture is smooth.
- Combine dry ingredients. Gradually mix in the flour, cinnamon powder, cornstarch, baking soda, and baking powder until just combined, taking care not to overmix.
- Add the pecans and toffee bits. Fold in the toasted pecans and toffee bits, if using, until they are evenly distributed throughout the dough.
- Chill the dough. Refrigerate the dough for 30-45 minutes to firm up, which will make scooping and shaping the cookies easier.
- Shape the cookies. Using a spoon or cookie scoop, form small balls of dough. If the dough crumbles, press it gently with your hands to bring it together.
- Prepare for baking. Preheat your oven to 350 degrees F and line a cookie tray with parchment paper. Place the dough balls on the tray, leaving space between them for spreading.
- Bake to perfection. Bake the cookies for 11-14 minutes or until they are golden brown around the edges. They will puff up in the center and settle as they cool.
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