Butter Pecan Cookies Recipe

Butter Pecan Crunch Cookies

Makes 4 dozen cookies

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


  1. 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.

  2. Beat in International Delight coffee enhancer 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.

  3. 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.

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


  • 2 cups (500 mL) all-purpose flour
  • 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 enhancer 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
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Southern Butter Pecan coffee creamer

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