These Butter Brickle and Pecan Cookies are firm, crisp, buttery and delicious cookies!
Back in the 70’s, my little friends and I regularly searched under our couch cushions to scrape up spare change. Dad was notorious for napping on the couch with pockets full of change, so we usually scored pretty well. We often took that change to the drugstore to get cheap ice cream cones… they seriously had the best ice cream.
Rite-Aid has now taken over that chain, and they actually still carry some of those same great flavors… like Chocolate Malted Crunch, Pecan Praline and Butter Brickle. In memory of childhood flavors, I made these Butter Brickle Pecan Cookies.
How to make Butter Brickle and Pecan Cookies:
6 ingredients quickly mixed make the dough for these easy-to-make cookies: butter, vanilla, flour, powdered sugar, toffee bits and pecans. You’ll roll them into little balls, put them on the cookie sheet, flatten slightly and you’re good to go in the oven.
About Toffee Bits:
Look for these in your market’s baking aisle (near the chocolate chips). If your market doesn’t have them, check Target or Walmart… they should have them. Look for the Heath English Toffee bits (not the Heath candy bar chunks with chocolate in them).
They don’t tend to spread a lot while baking– just enough to flatten the bottom of the cookie. The baked cookies turn out as crispy, flaky cookies reminiscent of the much adored butter pecan ice cream flavor. They’d make a nice addition to a cookie platter, and they’re good for coffee dunking too.
Here are a few more cookie recipes you might enjoy:
- Chocolate Toffee Cookies
- Sparkling Butter Toffee Cookies
- Chocolate Chip Toffee Strip Cookies
- Cinnamon Coffee Cookies
- Chocolate Drizzled Toffee Chocolate Chip Cookies
- Chewy Brown Sugar Chocolate Chip Cookies
- Chocolate Toffee S’More Cookies
Butter Brickle and Pecan Cookies
- 2 cups (4 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 4 cups all purpose flour
- 2 cups powdered sugar
- One 8-ounce bag Heath English Toffee Bits
- 2 cups chopped pecans
- In a medium bowl, melt butter in the microwave or in a double boiler; stir in vanilla and set aside to cool.
- In a large bowl, whisk together the flour and sugar. Stir in the butter mixture; stir in the toffee bits and chopped pecans (mixture will be crumbly). Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly.
- Bake at 375° for 12 minutes, or until edges begin to brown.
I was so excited when I found this recipe to make in my Christmas tins for friends and neighbors. But only to be SO disappointed! They totally burned at that temperature and time, so my next 2 pans I cooked for a shorter time. Didn’t help! Now they are stuck to the pan and all crumbling up. What a waste of time and money!
Absolutely love this recipe! I sprinkled a little flaked salt but n top and it really added to them. Will definitely make these next Christmas.
Without a leavening agent, these turned out brick-hard, and were relatively tasteless, but they made 7 dozen, instead of 4.
Shortbread-type cookies don’t have a leavening agent because they are meant to be a crispy, flaky cookie. They shouldn’t have been brick hard, for sure! Baked too long?
Oh my these cookies look so buttery and rich! I can’t wait to try this recipe – I love pecan cookies.