Name: Butter Pecan Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups pecans, toasted and chopped

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These butter pecan cookies are everything I love about a cozy, home-baked treat. They're soft in the center, slightly crispy around the edges, and packed with toasted pecans that bring a rich, buttery flavor. Perfect for any occasion or just an indulgent snack, these cookies are easy to make and even easier to enjoy.

Why You’ll Love This Recipe

I love how buttery and nutty these cookies are—it’s like a cross between a classic shortbread and a chewy chocolate chip cookie, minus the chocolate. The toasted pecans add a depth of flavor that makes each bite irresistible. They’re simple to whip up, and the dough doesn’t require chilling, which means I can go from craving to eating in under an hour. These cookies also freeze beautifully, so I often bake a batch and save some for later.

Ingredients

(Here's a tip: Check out 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 (toasted and chopped)

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a pan over medium heat, I toast the pecans for about 5 minutes, stirring frequently until they're fragrant. Then I let them cool.
In a large bowl, I cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
I beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, and salt.
I gradually add the dry ingredients to the wet mixture, mixing just until combined.
I fold in the cooled, chopped pecans.
Using a cookie scoop, I drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
I bake the cookies for 10 to 12 minutes, or until the edges are golden and the centers are set.
After baking, I let the cookies cool on the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies. I usually spend around 15 minutes prepping and 10–12 minutes baking each batch, so the entire process takes roughly 30 minutes from start to finish.

Variations

When I feel like switching things up, I sometimes add a sprinkle of cinnamon to the dough for a warm twist. If I’m feeling indulgent, I toss in some white chocolate chips or a touch of maple extract. I’ve even tried browning the butter before mixing it in—it gives the cookies an even deeper, nuttier flavor that’s hard to resist.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them—either baked or as dough balls—up to 3 months. To reheat, I just pop them in a 300°F oven for about 5 minutes or let them sit at room temperature for 15 minutes if they were frozen.

FAQs

How do I toast pecans for these cookies?

I place them in a dry skillet over medium heat and stir constantly for about 5 minutes until they smell fragrant and start to brown slightly.

Can I make these cookies ahead of time?

Yes, I often prepare the dough a day in advance and keep it in the fridge. I let it sit out for about 15 minutes before baking.

Can I use salted butter instead of unsalted?

I can, but I reduce the added salt in the recipe slightly to balance the flavor.

Why did my cookies turn out flat?

That usually happens when the butter is too soft or melted. I make sure it's just at room temperature before creaming with sugar.

Can I freeze the cookie dough?

Absolutely. I scoop it into balls, freeze them on a tray, then transfer them to a bag. When baking from frozen, I just add an extra minute or two to the bake time.

Conclusion

These butter pecan cookies are the kind of classic, comforting treat I always come back to. With a rich, buttery base and a generous dose of toasted pecans, they’re a hit for any cookie lover. Whether I’m baking for a gathering or just for myself, this recipe never disappoints.

Butter Pecan Cookies

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Author: Sue
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These butter pecan cookies are soft in the center, slightly crispy on the edges, and packed with toasted pecans for a rich, buttery flavor. Easy to make and perfect for any occasion.

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Toast pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently, then let cool.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix dry ingredients into the wet mixture just until combined.
Fold in the chopped, toasted pecans.
Drop dough by scoop onto prepared baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers are set.
Cool on the pan for a few minutes before transferring to a wire rack.

Notes

Dough doesn’t need chilling, but can be made ahead and refrigerated for a day.
Add cinnamon or white chocolate chips for variation.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Bake frozen dough balls with 1–2 extra minutes of baking time.