Butter Pecan Cookies
We were busy in the kitchen this past weekend baking more cookies to add to the cookie assortment before Christmas. This Butter Pecan Cookie recipe is adapted from Sugar Spun Run.
The cookies are soft and chewy, made with toasted pecans, brown sugar and plenty of butter. The best part is they are so easy to make!
And, no need to roast the pecans yourself – Better Halves Pecans has perfectly roasted the pecans for you!
Thanks Sam, at Sugar Spun Run
Ingredients:
- 2 cups Better halves Pecans, Roasted Pecans
- 1 cup unsalted butter, melted and cooled
- 1-1/4 cup light borwn sugar, packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1-1/2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon backing powder
- 3/4 teaspoon salt
- 1/2 cup Heath Toffee bits
- 1 cup chocolate chips
- sea salt for sprinkling, optional
Directions:
- Preheat oven to 350 degrees F
- In a large bowl, combine melted butter and sugars. Stir well.
- Add eggs, egg yolk, and vanilla extract and stir until well-combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder.
- Gradually add flour mixture to wet ingredients until completely combined.
- Coarsely chop your roasted pecans and stir in the pecans, toffee bits and chocolate chips until combined.
- Drop dough by heaping 1-1/2 tablespoons onto cookie sheets lined with parchment paper, spacing at least 2″ apart and sprinkle with sea salt if desired.
- Bake at 350 for 12-15 minutes. Make sure not to over cook as cookies will keep cooking a little more when cooling.
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