Butter Pecan Cookies are a simple, charming treat that brings together the rich, buttery flavor of classic cookies with the warm crunch of toasted pecans. These cookies are soft yet slightly crisp around the edges, with little bits of pecans scattered throughout to add just the right amount of nutty texture. They have a golden-brown color that makes them look as delicious as they taste.
I love making Butter Pecan Cookies when I want something cozy and comforting without too much fuss. The smell of butter and pecans baking fills the kitchen and always makes me feel at home. Pro tip: lightly toast the pecans before mixing them in to really bring out their flavor — it makes a world of difference in the final cookie. I often find myself sneaking a few warm from the oven before they even cool down.
These cookies are great for sharing with friends or enjoying alongside a cup of tea or coffee. I like to pack a batch for small get-togethers or keep some stored in a tin for easy snacks throughout the week. They’re the kind of cookie that feels both classic and special, perfect for any time you want a little comforting sweetness without a lot of fuss.
Key Ingredients & Substitutions
Butter: Unsalted butter is best for control over salt, but if only salted is on hand, reduce added salt slightly. Softened butter creams easily, which helps create a tender, chewy cookie.
Pecans: Toast pecans before adding—they turn crispier and their nutty flavor deepens. You can swap pecans for walnuts or almonds if you prefer or have allergies, but pecans give the signature taste.
Sugars: Using a mix of brown and granulated sugar balances moisture and sweetness. Brown sugar adds chewiness because of its molasses content.
Flour & Leavening: All-purpose flour keeps cookies soft but sturdy. Baking soda helps cookies spread and rise a bit for a good texture.
How Do I Get Soft, Chewy Cookies with Crisp Edges?
The key is in how you mix and bake. Cream softened butter with sugars until light and fluffy—this traps air and ensures a tender bite. Add eggs one at a time so they blend evenly.
- Don’t overmix after adding flour—mix just until combined to avoid tough cookies.
- Space cookie dough balls well on the sheet so they can spread without merging.
- Bake at 350°F (175°C) for 10-12 minutes. Cookies should look slightly soft in the center when you take them out—they firm up as they cool.
- Let them cool on the baking sheet for a few minutes before moving to a rack—this sets the edges while keeping the middle soft.
Equipment You’ll Need
- Mixing bowls – I find multiple bowls helpful for organizing wet and dry ingredients, making mixing easier.
- Electric hand or stand mixer – speeds up creaming butter and sugar to get that perfect fluffy texture.
- Cookie scoop or tablespoon – helps portion dough evenly for uniform cookies.
- Baking sheets – a sturdy, flat surface that allows even heat distribution for consistent baking.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup faster.
- Toaster or skillet – used for toasting the pecans to enhance their flavor and crunch.
Flavor Variations & Add-Ins
- Swap pecans for walnuts, almonds, or hazelnuts for a different nutty flavor or if you prefer.
- Add chocolate chips—dark, milk, or white—for extra sweetness and gooeyness.
- Mix in dried fruit like cranberries or cherries to add tartness and chewiness.
- Infuse with a hint of cinnamon or nutmeg in the dough for a warm spice twist.
How to Make Butter Pecan Cookies?
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light 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
- Flaked sea salt (optional, for sprinkling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Allow extra time for toasting and cooling the pecans, about 5-10 minutes. Cooling the cookies after baking takes around 5 minutes, so overall, plan for about 30-40 minutes.
Step-by-Step Instructions:
1. Prepare for Baking and Toast Pecans:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking. Toast the pecans in a dry skillet over medium heat, stirring often, for 4-5 minutes until you smell their nutty aroma and see they are lightly browned. Let them cool, then chop them roughly.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter together with the brown sugar and granulated sugar until the mixture is light and fluffy—this usually takes about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients and Mix:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until everything comes together. Avoid overmixing to keep the cookies tender.
4. Add Pecans and Portion Dough:
Gently fold the toasted, chopped pecans into the dough to distribute them evenly. Use a cookie scoop or tablespoon to drop dough balls onto your prepared baking sheets, spacing them about 2 inches apart. If you like, sprinkle a little flaked sea salt on each dough ball to enhance the flavors.
5. Bake and Cool:
Bake the cookies for 10 to 12 minutes. You want the edges to be set and lightly golden, but the centers should still look a little soft. Once out of the oven, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps keep the centers chewy while the edges crisp up just right.
6. Serve and Store:
Enjoy your Butter Pecan Cookies warm or at room temperature! Store any leftovers in an airtight container at room temperature for up to a week. Perfect for snack time or sharing with friends!
Can I Use Frozen Pecans for This Recipe?
Yes, you can use frozen pecans, but be sure to thaw them completely and pat dry before toasting. This ensures they toast evenly and stay crunchy in the cookies.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days. Just let it sit at room temperature for 10 minutes before baking for easier scooping.
How Should I Store Leftover Cookies?
Store leftover Butter Pecan Cookies in an airtight container at room temperature. They stay fresh for about one week and can be slightly warmed in the microwave before serving.
What Can I Substitute for Pecans?
If you don’t have pecans or prefer a different nut, walnuts or almonds work well as substitutes. Just toast and chop them the same way to keep the toasty flavor.