Butter Pecan Cookies
Servings 10 large cookies
These bakery-style Butter Pecan Cookies are extremely flavorful and loaded with chopped pecans, toffee bits, and butterscotch chips!
Ingredients
- 2¼ cups bread flour (270g)
- 1 tablespoon malted milk powder see notes
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup salted butter (170g) softened
- 1¼ cups light brown sugar (266g) packed
- 2 teaspoons vanilla extract
- ¼ teaspoon butter extract
- 1 large egg
- 1 additional large egg yolk
- 1¾ cup pecan pieces divided, about 6 ounces
- 1 cup toffee bits see notes
- ¾ cup butterscotch chips
Instructions
- Preheat the oven to 375°F and line 2 large baking sheets with parchment paper, and set aside. I recommend using 12x17-inch baking sheets.
- In a medium mixing bowl, whisk together 2¼ cups bread flour, 1 tablespoon malted milk powder, 2 teaspoons corn starch, 1 teaspoon baking soda, and ½ teaspoon salt and set aside.
- In a large mixing bowl or stand mixer fitted with a paddle attachment, cream together ¾ cup salted butter, 1¼ cups light brown sugar, 2 teaspoons vanilla extract, and ¼ teaspoon butter extract for 2½ minutes then scrape down the sides and mix for an additional 30 seconds.
- Add 1 large egg and 1 additional large egg yolk and mix just until the yellow streaks are gone.
- Add the flour mixture a ½ cup at a time, stirring just until incorporated after each addition. Then mix until fully combined.
- Add in 1 cup of the 1¾ cup pecan pieces, 1 cup toffee bits, and ¾ cup butterscotch chips and mix just until incorporated.
- Add the remaining ¾ cup of pecan pieces to a small bowl.
- Use a #10 cookie scoop to portion out the dough. Release from the scoop and gently use your hands to round out the flatter edge of the cookie dough then press the top of the dough ball into the bowl of pecans so they stick to the top. You can also press in some additional butterscotch chips if desired.
- Place the balls of dough 4 inches apart, you can fit 4 cookies on a 12x17-inch baking sheet by placing the balls of dough offset from each other at an angle instead of in a line.
- Bake for 9 to 12 minutes. You want the edges to be browning but the centers to still look soft and slightly puffy.
- Allow the cookies to cool on the ban for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Is There A Substitute For Malted Milk Powder? Yes, malted milk powder can be replaced with an equal amount of powdered coffee creamer.
- Can This Cookie Recipe Be Made With All Purpose Flour Instead Of Bread Flour? 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!
- How Can I Measure The Dough For Large Cookies If I Don't Have A #10 Cookie Scoop? You can use a kitchen scale to measure 4 ounces of dough per cookie.
- Why Did My Cookies Turn Out Dry And Crumbly? Dry, crumbly cookies are either the result of too much flour being added to the recipe or they were overbaked. To avoid too much flour, skip scooping your flour straight from the bag or container using your measuring cup. Instead, scoop the flour into the cup with a spoon and then level off, or for best results, measure in grams using a kitchen scale. They will firm up as they cool on the baking sheet and rest on the cooling rack.
Nutrition
Calories: 662kcal | Carbohydrates: 78g | Protein: 7g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 435mg | Potassium: 173mg | Fiber: 3g | Sugar: 53g | Vitamin A: 788IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 1mg
Find it online: www.sugarandsoul.co/butter-pecan-cookies/