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Butter Pecan Crunch Cookies

Loaded with pecans, crushed pretzels and toffee bits, these sweet and salty cookies are addictively delicious.


2 cups (500 mL) all-purpose flour

1/2 tsp (2 mL) baking powder

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) salt

1 cup (250 mL) unsalted butter, at room temperature

1 cup (250 mL) firmly packed brown sugar

1/2 cup (125 mL) granulated sugar

2 eggs

1/4 cup (60 mL) International Delight coffee whitener Southern Butter Pecan flavour

1 cup (250 mL) large flake oats

1 cup (250 mL) chopped toasted pecans

1/2 cup (125 mL) crushed pretzels

1/2 cup (125 mL) toffee bits


In a bowl, whisk together flour, baking powder, baking soda and salt; set aside. Using electric mixer, beat together butter, brown sugar and granulated sugar until light and fluffy; beat in eggs, one at a time, until fully incorporated.

Beat in International Delight coffee whitener Southern Butter Pecan flavour and vanilla. Stir in flour mixture; beat until just combined. Fold in oats, pecans, pretzels and toffee bits. Cover and refrigerate for 1 hour.

Preheat oven to 375ºF. Drop heaping tablespoonfuls of dough, about 2 inches apart, onto parchment paper–lined baking sheets. Bake, in batches, for 7 to 9 minutes or until tops are set and bottoms are golden brown.

Let cool on baking sheet for 2 minutes; transfer to rack. Let cool completely.

Tip: Store in airtight container for up 2 days or freeze for up to 2 weeks.

Servings: 4 dozen cookies

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