These cookies deliver deep, nutty flavor thanks to butter and pecans working together. They’re easy to make with simple pantry ingredients and bake up beautifully every time. Whether enjoyed with coffee, tea, or a glass of milk, they’re comforting and irresistibly satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Pecans
Directions
Toast the pecans lightly in a dry skillet or oven, then let them cool and chop.
Cream the butter with brown sugar and granulated sugar until light and fluffy.
Beat in the eggs and vanilla extract until fully combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients.
Fold in the chopped pecans.
Scoop dough onto a lined baking sheet, spacing cookies apart.
Bake until the edges are set and lightly golden.
Cool briefly on the baking sheet, then transfer to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Preparation time is approximately 15 minutes. Baking time is about 10 to 12 minutes per batch.
Variations
For extra depth of flavor, brown the butter before mixing the dough. You can add a pinch of cinnamon or nutmeg for warmth. White chocolate chips pair well with the pecans for a sweeter variation, or drizzle cooled cookies with melted chocolate.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Warm briefly in the microwave to restore softness if desired.
FAQs
Should I toast the pecans first?
Yes, toasting enhances their nutty flavor and adds depth to the cookies.
Can I use salted butter?
Yes, but reduce the added salt slightly to balance the flavor.
Why are my cookies spreading too much?
Butter that’s too warm can cause spreading. Chilling the dough helps.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 48 hours before baking.
Are these cookies soft or crunchy?
They’re soft in the center with lightly crisp edges.
Can I freeze the cookie dough?
Yes, portion the dough and freeze for up to 2 months.
What type of sugar is best?
A mix of brown and granulated sugar provides the best texture and flavor.
Can I substitute another nut?
Yes, walnuts or almonds can be used instead of pecans.
How do I know when they’re done?
The edges should be set and lightly golden while the centers remain soft.
Can I make these cookies smaller?
Yes, just reduce the baking time slightly.
Conclusion
Butter Pecan Cookies are a timeless classic that combine buttery richness with toasted nut flavor. Easy to prepare and consistently delicious, they’re a perfect addition to any dessert table or cozy baking day at home.
Butter Pecan Cookies are rich, soft-centered cookies with crisp edges, toasted pecans, and a deep buttery flavor. They’re a timeless favorite perfect for holidays, gifting, or everyday baking.
Ingredients
1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups pecans, toasted and chopped
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Toast the pecans in a dry skillet or oven until fragrant, then cool and chop.
In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
Add eggs and vanilla extract, beating until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the chopped toasted pecans.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until edges are set and lightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Toasting the pecans enhances their flavor and adds crunch.Chill the dough for 30 minutes if your butter is too soft to prevent spreading.Add a pinch of cinnamon or nutmeg for a spiced variation.White chocolate chips make a delicious addition.Cookies freeze well for up to 2 months.
