Butter Pecan Cookies

25 mins
Serves 1
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Directions

  1. 1Add about a cup and a half of pecan halves to your pan.
  2. 2Add about a cup and a half of pecan halves to your pan.
  3. 3Add about a cup and a half of pecan halves to your pan.
  4. 4Spread the pecans out and toast them in the oven at 350°F for about 15 minutes, turning them every 5 minutes.
  5. 5Spread the pecans out and toast them in the oven at 350°F for about 15 minutes, turning them every 5 minutes.
  6. 6Spread the pecans out and toast them in the oven at 350°F for about 15 minutes, turning them every 5 minutes.
  7. 7While pecans are toasting, add two sticks of room temperature salted butter to a mixing bowl.
  8. 8While pecans are toasting, add two sticks of room temperature salted butter to a mixing bowl.
  9. 9While pecans are toasting, add two sticks of room temperature salted butter to a mixing bowl.
  10. 10Mix the butter until creamy.
  11. 11Mix the butter until creamy.
  12. 12Mix the butter until creamy.
  13. 13Add half a cup of white sugar and one cup of packed brown sugar to the butter.
  14. 14Add half a cup of white sugar and one cup of packed brown sugar to the butter.
  15. 15Add half a cup of white sugar and one cup of packed brown sugar to the butter.
  16. 16Add two teaspoons of vanilla to the sugar and butter mixture.
  17. 17Add two teaspoons of vanilla to the sugar and butter mixture.
  18. 18Add two teaspoons of vanilla to the sugar and butter mixture.
  19. 19Add two eggs to the sugar, butter, and vanilla mixture.
  20. 20Add two eggs to the sugar, butter, and vanilla mixture.
  21. 21Add two eggs to the sugar, butter, and vanilla mixture.
  22. 22Mix the eggs with the sugar and butter until combined.
  23. 23Mix the eggs with the sugar and butter until combined.
  24. 24Mix the eggs with the sugar and butter until combined.
  25. 25In a separate bowl, add two and a half cups of flour.
  26. 26In a separate bowl, add two and a half cups of flour.
  27. 27In a separate bowl, add two and a half cups of flour.
  28. 28Add one teaspoon of cornstarch to the flour.
  29. 29Add one teaspoon of cornstarch to the flour.
  30. 30Add one teaspoon of cornstarch to the flour.
  31. 31Add one teaspoon of baking soda to the flour mixture.
  32. 32Add one teaspoon of baking soda to the flour mixture.
  33. 33Add one teaspoon of baking soda to the flour mixture.
  34. 34Add half a teaspoon of sea salt to the flour mixture.
  35. 35Add half a teaspoon of sea salt to the flour mixture.
  36. 36Add half a teaspoon of sea salt to the flour mixture.
  37. 37Whisk the dry ingredients together.
  38. 38Whisk the dry ingredients together.
  39. 39Whisk the dry ingredients together.
  40. 40Gradually add the dry ingredients to the wet ingredients in the mixer.
  41. 41Gradually add the dry ingredients to the wet ingredients in the mixer.
  42. 42Gradually add the dry ingredients to the wet ingredients in the mixer.
  43. 43Once the flour is added, pick up the mixer speed.
  44. 44Once the flour is added, pick up the mixer speed.
  45. 45Once the flour is added, pick up the mixer speed.
  46. 46Scrape down the sides of the mixing bowl to ensure everything is well mixed.
  47. 47Scrape down the sides of the mixing bowl to ensure everything is well mixed.
  48. 48Scrape down the sides of the mixing bowl to ensure everything is well mixed.
  49. 49Mix again until fully combined.
  50. 50Mix again until fully combined.
  51. 51Mix again until fully combined.
  52. 52Add all of the toasted pecans to the cookie dough.
  53. 53Add all of the toasted pecans to the cookie dough.
  54. 54Add all of the toasted pecans to the cookie dough.
  55. 55Add about half a bag of Heath toffee bits to the cookie dough.
  56. 56Add about half a bag of Heath toffee bits to the cookie dough.
  57. 57Add about half a bag of Heath toffee bits to the cookie dough.
  58. 58Fold the pecans and toffee bits into the batter.
  59. 59Fold the pecans and toffee bits into the batter.
  60. 60Fold the pecans and toffee bits into the batter.
  61. 61Line a cookie sheet with parchment paper.
  62. 62Line a cookie sheet with parchment paper.
  63. 63Line a cookie sheet with parchment paper.
  64. 64Use an ice cream scoop to portion the cookie dough onto the parchment-lined cookie sheet.
  65. 65Use an ice cream scoop to portion the cookie dough onto the parchment-lined cookie sheet.
  66. 66Use an ice cream scoop to portion the cookie dough onto the parchment-lined cookie sheet.
  67. 67Bake the cookies in the oven at 350°F for 10 minutes.
  68. 68Bake the cookies in the oven at 350°F for 10 minutes.
  69. 69Bake the cookies in the oven at 350°F for 10 minutes.

Ingredients

  • 1.5 cups Pecan halves
  • 1.5 cups Pecan halves
  • 1.5 cups Pecan halves
  • 2 sticks Salted butter, room temperature
  • 2 sticks Salted butter, room temperature
  • 2 sticks Salted butter, room temperature
  • 0.5 cup White sugar
  • 0.5 cup White sugar
  • 0.5 cup White sugar
  • 1 cup Packed brown sugar
  • 1 cup Packed brown sugar
  • 1 cup Packed brown sugar
  • 2 teaspoons Vanilla
  • 2 teaspoons Vanilla
  • 2 teaspoons Vanilla
  • 2 Eggs
  • 2 Eggs
  • 2 Eggs
  • 2.5 cups Flour
  • 2.5 cups Flour
  • 2.5 cups Flour
  • 1 teaspoon Cornstarch
  • 1 teaspoon Cornstarch
  • 1 teaspoon Cornstarch
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Sea salt
  • 0.5 teaspoon Sea salt
  • 0.5 teaspoon Sea salt
  • 0.5 bag Heath toffee bits
  • 0.5 bag Heath toffee bits
  • 0.5 bag Heath toffee bits

Equipment

PanOvenMixerMixing bowlWhiskSpatulaCookie sheetParchment paperIce cream scoop

Tips

  • Turn pecans every 5 minutes while toasting.
  • Make sure there are no chunks of butter or flour in the batter by scraping the sides of the bowl.
  • You can use your hands to roll the dough or an ice cream scoop.