If there’s one cookie recipe that captures the warmth of homemade baking, it’s the Butter Pecan Cookies Recipe. These cookies are buttery, soft in the center, slightly crisp on the edges, and packed with toasted pecans that add the perfect crunch and nutty richness.
In this detailed guide, we’ll walk through everything you need to know about making the best butter pecan cookies—from gathering ingredients to baking tips, troubleshooting common problems, and even creative twists you can try. Whether you’re baking for the holidays, a special occasion, or simply for your cookie jar, this recipe will quickly become one of your go-to favorites.
Introduction to Butter Pecan Cookies
Butter pecan is a beloved flavor in everything from ice cream to pound cakes—and it shines especially bright in cookies. The combination of rich butter, caramelized pecans, brown sugar, and vanilla creates a cookie that’s both nostalgic and decadent. The texture is equally satisfying, with a soft bite and a tender crumb, making this Butter Pecan Cookies Recipe a timeless classic.
Why You’ll Love This Recipe
- Rich and buttery flavor with nutty depth
- Crispy edges and chewy centers—a perfect balance
- Easy to make, even for beginners
- No chilling required, so you can bake immediately
- Versatile: great base for creative twists
This butter pecan cookies recipe isn’t just delicious—it’s a comfort cookie that delivers on both flavor and texture.
Essential Ingredients (and Why They Matter)
Unsalted Butter
Butter is the backbone of this recipe. Use high-quality unsalted butter to control the salt level and achieve that rich, creamy flavor. Browning the butter adds even more depth (optional but recommended).
Pecans
Toasted pecans give the cookies their signature nutty flavor. Toasting enhances their natural oils and brings out a deeper flavor.
Brown Sugar
Brown sugar provides sweetness and contributes to the chewy texture due to its molasses content. We use mostly light brown sugar, but dark brown sugar can also be used for a richer molasses flavor.
Granulated Sugar
A small amount of white sugar helps achieve crispy edges while balancing the overall sweetness.
Eggs
Eggs bind everything together. Room-temperature eggs mix better with the butter and sugar, ensuring even texture.
All-Purpose Flour
All-purpose flour creates the structure of the cookie. Measuring it properly is key—spoon and level rather than scooping.
Baking Soda & Salt
Baking soda provides lift and chew, while salt enhances every flavor.
Vanilla Extract
Don’t skip this—vanilla adds warmth and rounds out the flavor profile.
4. Equipment You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Measuring cups and spoons
- Spatula or cookie scoop
Step-by-Step Butter Pecan Cookies Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups pecans, chopped and toasted
Step 1: Toast the Pecans
Spread chopped pecans on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 6–8 minutes. Let them cool completely before adding to the dough.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Mix the Dough
Gradually add the dry ingredients to the wet mixture. Mix until just combined. Fold in the toasted pecans.
Step 6: Scoop and Bake
Scoop dough onto parchment-lined baking sheets, leaving about 2 inches between each. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden and the centers are just set.
Step 7: Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips for Perfect Cookies
- Use room temperature ingredients: Ensures a smoother dough and more even baking.
- Don’t overmix: Once you add flour, mix just until combined to avoid tough cookies.
- Brown your butter: For a nutty, caramel-like flavor that pairs beautifully with pecans.
- Slight underbaking = chewy centers: Take them out when the center still looks a bit soft—they’ll finish on the baking sheet.
- Rest the dough (optional): Letting the dough rest for 30 minutes enhances the flavor and texture, though it’s not required.
Variations to Try
- Chocolate Chip Butter Pecan Cookies: Add ¾ cup of dark chocolate chips for a richer twist.
- Maple Butter Pecan Cookies: Replace half the vanilla with maple extract for a cozy, fall-inspired flavor.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend for a chewy, satisfying alternative.
- Brown Butter Version: Brown the butter before creaming with sugar for a deeper, nuttier profile.
- Ice Cream Sandwiches: Use these cookies as the base for homemade ice cream sandwiches with butter pecan ice cream.
Serving Suggestions
These cookies are perfect for:
- Holiday trays and cookie exchanges
- Gifting in mason jars or tins
- Pairing with coffee, tea, or a glass of milk
- Crumbled over vanilla or butter pecan ice cream
- Stacked in a dessert charcuterie board
Warm them up for 5 seconds in the microwave to revive the fresh-baked feel.
How to Store and Freeze Butter Pecan Cookies
To Store:
Place in an airtight container at room temperature for up to 1 week.
To Freeze Dough:
Roll the dough into balls and freeze on a tray. Once solid, transfer to a zip-top freezer bag. Bake from frozen—just add 1–2 minutes to the baking time.
To Freeze Baked Cookies:
Let cool completely and store in a freezer-safe container for up to 3 months.
Final Thoughts
This Butter Pecan Cookies Recipe isn’t just about making delicious cookies—it’s about creating moments. Whether you’re baking with family, prepping holiday gifts, or indulging in a quiet moment with a warm cookie and coffee, these cookies hit all the right notes. With their buttery richness, toasted nutty crunch, and soft centers, they’re bound to become a staple in your baking repertoire.
Butter Pecan Cookies Recipe
Description
These buttery, golden-brown Butter Pecan Cookies are the ultimate melt-in-your-mouth treat with rich toasted pecans and a hint of vanilla. Perfect for holiday trays or everyday indulgence, this recipe delivers soft centers with perfectly crisp edges in every bite. A must-try for cookie lovers!
Ingredients
For the Cookie Dough:
For the Toasted Pecans:
Instructions
Toast the Pecans
- In a skillet over medium heat, melt 1 tablespoon of butter. Add chopped pecans and toast for about 5-7 minutes, stirring often, until golden brown and fragrant. Set aside to cool.
Cream the Butter and Sugars
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using a hand mixer or stand mixer (about 2-3 minutes).
Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract until fully incorporated.
Combine Dry Ingredients
- In a separate bowl, whisk together the sifted flour, baking soda, and salt. Gradually add this to the wet mixture, mixing just until combined. Do not overmix.
Fold in the Pecans
- Gently fold the toasted pecans into the dough using a spatula until evenly distributed.
Chill the Dough
- Cover the dough and refrigerate for at least 30 minutes. This enhances the flavor and prevents the cookies from spreading too much during baking.
Preheat and Prepare Baking Sheet
- Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
Shape and Bake
- Scoop out tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet. Bake for 11–13 minutes or until the edges are golden brown and the centers are set.
Cool the Cookies
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Note
Storage: Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months.
Make-Ahead Tip: You can freeze the dough balls and bake from frozen—just add 1-2 extra minutes to the baking time.
Variations: Try adding a sprinkle of cinnamon or a dash of maple extract for a cozy twist.
