Butter Pecan Cookies

Butter Pecan Cookies are large, bakery-style cookies that are easy to make and are loaded with chopped pecans, toffee bits, and butterscotch chips! No chilling is required, and they’re ready in under 30 minutes!

Grab another pecan cookie recipe by baking up The Best Pecan Sandies EVER! or these Brown Butter Pecan Chocolate Chip Cookies!

All About These Delicious Butter Pecan Cookies

These big, homemade Butter Pecan Cookies are a cookie lover’s dream! The rich buttery dough is studded with crunchy pecans and a delicious combination of toffee bits and butterscotch chips, making for a cookie unlike any other!

The best part about these rich, scrumptious treats is that though they’re packed with amazing flavor, they’re super easy to make! Their flavor and golden-brown perfection make them great for any occasion!

Ingredients For Butter Pecan Cookies

• Bread Flour
• Malted Milk Powder
• Corn Starch
• Baking Soda
• Salt
• Salted Butter
• Light Brown Sugar
• Vanilla Extract
• Butter Extract
• Large Egg
• Additional Large Egg Yolk
• Pecan Pieces
• Toffee Bits
• Butterscotch Chips

Ingredient Notes

• Bread Flour – To create a moist, chewier cookie, bread flour is used instead of all-purpose. Since bread flour has a higher protein content, it combines powerfully with butter and eggs, creating a stronger gluten foundation that helps to make these cookies chewy!
• Malted Milk Powder – While malted milk powder isn’t necessary for the structure of these cookies, they do add a delicious depth of flavor! This flavor plays into these cookies being an absolute standout treat!
• Corn Starch – Though this recipe calls for just 2 teaspoons, the minimal amount greatly impacts these cookies! The cornstarch supports the overall structure of the cookie while creating a treat that has a soft, tender texture.
• Butter – Since these cookies are Butter Pecan Cookies, using quality butter will really make a difference. Making these cookies with a high-quality butter such as Kerrygold, that’s made with a lower water content yet higher cream content, ensures that these cookies come out deliciously rich.
• Butter Extract – A tiny amount goes a long way and amplifies the butter flavor of the cookies. You can omit it if you can’t find it, but I highly recommend adding it if you can! It’s usually found near the other extracts in the baking aisle or you can buy butter extract online (affiliate link).
• Pecan Chips – For flavor and crunch, you can’t make Butter Pecan Cookies without ’em! We prefer pecan pieces, but you could use chopped pecans in this recipe as well.
• Butterscotch Chips – We tested this recipe with and without butterscotch chips and while they were a delicious cookie without, the butterscotch really drives the butter pecan flavor home!

How To Make Butter Pecan Cookies

1. Whisk together bread flour, malted milk powder, corn starch, baking soda, and salt in a medium bowl and then set it aside.
2. Cream salted butter, light brown sugar, vanilla extract, and butter extract together in a large mixing bowl or stand mixer that’s fitted with a paddle attachment.
3. Mix in the large egg and additional large egg yolk.
4. Add the dry ingredients into the wet ingredients a little to a time, mixing after each addition.
5. Mix in the pecan pieces, toffee bits, and butterscotch chips.
6. Add pecan pieces to a small, shallow bowl.
7. Portion out the cookie dough and then use your hands to round out the edges of the dough mound. Then press the top of the dough bowl into the bowl of pecans so they stick to the top. If desired, you can also press in some additional butterscotch chips as well.
8. Transfer the cookie dough balls to a prepared baking sheet.
9. Bake the cookies in a preheated oven until the edges begin to brown with centers that still look soft and slightly puffy.
10. Cool the cookies on the pan and then transfer them to a wire rack to allow them to finish cooling completely.

Substitutions & Variations

• Malted milk powder can be replaced with an equal amount of powdered coffee creamer.
• You can make these cookies with all-purpose flour instead of bread flour. The texture may turn out slightly different, but you’ll still be left with incredibly tasty cookies!
• Dip the tops of the cookie dough balls in a bowl of pecan pieces; this will add extra crunch and flavor and makes for a lovely finish as the pecans will spread as the cookie bakes and spread.
• These cookies can be made with English Toffee Bits or Milk Chocolate Toffee Bits for a little chocolate flavoring in these cookies.

Storage Instructions For Butter Pecan Cookies

Keep cookies stored in an airtight container at room temperature. Enjoy them for up to 4 days!

How To Freeze This Cookie Dough To Bake Later

To freeze cookie dough, make the dough according to the instructions. Afterward, portion the dough out and place it onto a parchment-lined baking sheet.

Then transfer the sheet of cookies into the freezer to flash freeze for about an hour. Then place the frozen cookie dough into a Ziploc bag. Make sure to squeeze the excess air out and store it in the freezer for up to 3 months.

More Cookie Recipes With Mix-Ins:

• Big & Chewy Monster Cookies (NYC Bakery Style) – Made with M&Ms and lots of chocolate!
• Salted Pistachio Toffee Chocolate Chip Cookies – Sweet yet salty cookies that you’ll love!
• Cowboy Cookies – Loaded with pecans piececs, chocolate chips, and shredded coconut.
• Mom’s Recipe (Crumbl Copycat) – Filled with Toffee bits, chocolate chips, and peanut butter chips!
• Kitchen Sink Cookies – Inspired by Ben & Jerry’s ‘Everything but the kitchen sink ice cream’!