These butter pecan cookies are rich, nutty, and full of warm, buttery flavor. I make them with toasted pecans and browned butter for that classic Southern-inspired depth, and every bite melts in my mouth with just the right amount of chew. They're perfect for holiday baking or anytime I want a cozy, comforting treat.
Why You’ll Love This Recipe
I love how these cookies combine simple ingredients to create something really special. The browned butter adds a deep, caramel-like note, and the toasted pecans give them a nutty crunch that balances perfectly with the soft cookie base. They’re easy to make, freeze beautifully, and always disappear fast when I bring them to gatherings. If I’m in the mood for a cookie that feels both nostalgic and indulgent, these hit the mark.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter
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Brown sugar
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Granulated sugar
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Eggs
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Vanilla extract
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All-purpose flour
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Baking soda
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Salt
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Pecans (toasted and chopped)
Directions
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I start by browning the butter in a saucepan over medium heat until it smells nutty and turns golden brown. I let it cool slightly before using.
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In a large mixing bowl, I combine the browned butter, brown sugar, and granulated sugar, and mix until smooth.
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I beat in the eggs one at a time, followed by the vanilla extract.
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In a separate bowl, I whisk together the flour, baking soda, and salt, then slowly mix the dry ingredients into the wet mixture until combined.
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I stir in the toasted chopped pecans.
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I chill the dough for at least 30 minutes to prevent spreading.
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Once chilled, I scoop the dough into balls and place them on a parchment-lined baking sheet.
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I bake the cookies at 350°F (175°C) for 10–12 minutes, until the edges are golden but the centers are still soft.
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I let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies and takes around 1 hour total—15 minutes for prep, 30 minutes to chill the dough, and 10–12 minutes to bake.
Variations
Sometimes I add a sprinkle of flaky sea salt on top before baking for a sweet-and-salty finish. If I want extra decadence, I mix in a handful of white or dark chocolate chips. For a holiday twist, I add a pinch of cinnamon or nutmeg to the dough.
storage/reheating
I store the baked cookies in an airtight container at room temperature for up to 5 days. They also freeze well—I freeze both the baked cookies and the unbaked dough balls for up to 3 months. To enjoy from frozen, I let them thaw at room temperature or pop them in a 300°F oven for a few minutes to warm them up.
FAQs
Why brown the butter?
Browning the butter brings out a rich, nutty flavor that adds incredible depth to the cookies. I always let it cool before mixing it with the sugar so the dough doesn’t get too loose.
Can I use regular butter instead of browned butter?
Yes, but I find the browned butter gives the cookies a much more complex flavor. If I’m short on time, softened unsalted butter still works well.
Do I have to toast the pecans?
Toasting the pecans really enhances their flavor and makes a big difference. I usually toast them in a dry skillet for a few minutes until they’re fragrant.
Can I chill the dough overnight?
Absolutely. I often make the dough ahead and chill it overnight. The flavor develops even more that way, and the cookies hold their shape better during baking.
Can I make these gluten-free?
Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture may be slightly different, but the flavor still shines through.
Conclusion
These butter pecan cookies are everything I want in a homemade dessert—soft, flavorful, and loaded with nutty goodness. Whether I’m baking them for the holidays or just treating myself, they always bring that warm, cozy feeling with every bite.
Butter Pecan Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Southern-Inspired
- Diet: Vegetarian
Description
These Butter Pecan Cookies are soft, chewy, and bursting with buttery, nutty flavor. Made with browned butter and toasted pecans, they offer a rich Southern-style taste in every bite. Perfect for holiday cookie trays or cozy year-round baking, this easy cookie recipe freezes well and always satisfies a sweet tooth.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups pecans, toasted and chopped
Instructions
- In a saucepan, brown the butter over medium heat until golden and fragrant. Cool slightly.
- In a mixing bowl, combine browned butter, brown sugar, and granulated sugar. Mix until smooth.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into wet mixture.
- Stir in toasted chopped pecans.
- Chill dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Scoop dough into balls and place on baking sheet, spaced apart.
- Bake for 10–12 minutes, until edges are golden and centers are soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Browning the butter adds rich, caramel-like flavor.
- Chill the dough to keep cookies thick and chewy.
- Add white or dark chocolate chips for extra indulgence.
- A pinch of cinnamon or nutmeg gives a warm holiday twist.
- Sprinkle with flaky sea salt before baking for a sweet-salty finish.
- Freeze dough balls or baked cookies for up to 3 months.
