These Butter Brickle and Pecan Cookies are firm, crisp, buttery and delicious cookies!

Tray of Butter Brickle and Pecan 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.

Butter Brickle and 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).

stacked Butter Brickle and Pecan Cookies

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. 

Stacked Butter Brickle and Pecan Cookies

Here are a few more cookie recipes you might enjoy:

3.34 from 6 votes

Butter Brickle and Pecan Cookies

Another favorite cookie recipe!
Prep: 15 minutes
Cook: 12 minutes
Servings: 48 cookies (4 dozen)
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Ingredients

Instructions 

  • 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.

Nutrition

Serving: 1cookie, Calories: 183kcal, Carbohydrates: 17g, Protein: 2g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 8mg, Potassium: 34mg, Fiber: 1g, Sugar: 8g, Vitamin A: 293IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Butter Brickle and Pecan Cookies

3.34 from 6 votes (2 ratings without comment)

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5 Comments

  1. Jennifer says:

    1 star
    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!

  2. Sherry says:

    5 stars
    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.

  3. Kay Deis says:

    1 star
    Without a leavening agent, these turned out brick-hard, and were relatively tasteless, but they made 7 dozen, instead of 4.

    1. Lori Lange says:

      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?

  4. Natalie says:

    5 stars
    Oh my these cookies look so buttery and rich! I can’t wait to try this recipe – I love pecan cookies.