Butter Pecan Cookies

Why You’ll Love This Recipe

Butter Pecan Cookies are rich, buttery delights packed with toasted pecans for a nutty crunch and deep, caramel-like flavor. With a crisp edge and chewy center, these cookies bring comfort and indulgence in every bite. Perfect with coffee or tea, they’re an irresistible treat for holiday baking or everyday cravings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter
light brown sugar
granulated sugar
eggs
vanilla extract
all-purpose flour
baking soda
salt
toasted pecans (chopped)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually incorporate the dry ingredients into the wet mixture until just combined.

Fold in the chopped toasted pecans.

Scoop dough into rounded tablespoons and place on the prepared baking sheet, leaving space between each.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 15 minutes
Total time: 40-45 minutes

Variations

Add a sprinkle of sea salt on top before baking for a sweet-salty twist.
Mix in white chocolate chips for a creamy contrast to the toasted pecans.
Swap vanilla for maple extract for deeper fall flavor.
Use dark brown sugar for a more intense molasses note.

storage/reheating

Store Butter Pecan Cookies in an airtight container at room temperature for up to 5 days.
Refrigerate for up to 10 days or freeze for up to 2 months.
To reheat, warm in the microwave for 5-10 seconds for a freshly baked feel.

FAQs

Can I use pecan halves instead of chopped?
Yes, just roughly chop them to help distribute them throughout the dough evenly.

Do I need to toast the pecans?
Toasting enhances the flavor and brings out their natural oils, but raw pecans can also be used.

Can I freeze the dough?
Yes, portion the dough onto a baking sheet, freeze until firm, then store in a freezer bag for up to 2 months.

Why are my cookies too flat?
Make sure your butter isn’t too warm, and chill the dough for 30 minutes before baking if needed.

Can I make them gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend.

Can I add other nuts?
Sure! Walnuts or macadamia nuts can be used in place of pecans.

Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect texture and spread.

Are these cookies crunchy or chewy?
They’re typically chewy in the center with crisp edges, but baking longer makes them crunchier.

Do they taste like butter pecan ice cream?
Yes! They have a similar buttery, nutty profile that fans of the ice cream will love.

What’s the best way to toast pecans?
Spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, stirring once.

Conclusion

Butter Pecan Cookies offer the perfect balance of nutty richness and buttery sweetness. Whether you’re making a cozy batch for yourself or sharing with loved ones, their nostalgic flavor and satisfying texture are sure to win everyone over. Add them to your cookie jar lineup—you won’t regret it.

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