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/
