Caramel Butter Pecan Cookies
These Caramel Butter Pecan Cookies are the perfect easy-to-make drop cookies for caramel lovers made with chopped pecans!
Servings 18 cookies
Calories 131kcal
Equipment
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans plus more for topping
- 1/2 cup Skor toffee bits plus more for topping
- caramel sauce for serving
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper. Set aside.
- Cream the butter and sugar together in a stand mixer on medium-high speed or in a large bowl with a hand mixer until light and fluffy.
- Add the egg and vanilla and mix well until combined, scraping down the sides of the bowl.
- Add the flour, baking soda, and salt and mix until a dough forms.
- Add the pecans and Skor toffee bits and mix together just until they're incorporated into the cookie dough.
- Drop by the spoonful (or roll into balls with your hands) onto the prepared baking sheet and press the cookies down slightly before baking.
- Bake for about 8-10 minutes or until the cookies lose their shine on top.
- Remove from the oven and let cool on the pan for about 5 minutes before moving to a wire rack to cool completely.
- Top with extra pecans, Skor toffee bits, and caramel sauce for serving.
Notes
Storage Instructions
These cookies store well (minus the caramel sauce) in an airtight container at room temperature for up to 5 days.Freezer Instructions
Freeze these cookies in an airtight container for up to 3 months. Add the caramel sauce after defrosting.Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 100mg | Potassium: 27mg | Fiber: 1g | Sugar: 6g | Vitamin A: 175IU | Calcium: 7mg | Iron: 1mg