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 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 cups pecans, chopped and toasted

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These butter pecan cookies are rich, buttery, and filled with crunchy toasted pecans that add the perfect nutty flavor to every bite. They’re soft in the center with golden edges, and they deliver a melt-in-your-mouth experience that makes them a delightful treat any time of the year.

Why You’ll Love This Recipe

I love this recipe for its simple ingredients and incredibly satisfying flavor. The toasted pecans add a deep, nutty richness that pairs perfectly with the buttery dough. These cookies have just the right amount of chewiness, and they keep well, making them a perfect make-ahead option for holidays or any sweet craving. I also appreciate how easily they come together without any complicated steps.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Pecans, chopped and toasted

directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
I toast the pecans in a dry skillet over medium heat until fragrant, which usually takes about 5–7 minutes. Once they cool, I chop them into smaller pieces.
In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until 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, then gradually mix it into the wet ingredients.
I fold in the chopped toasted pecans until evenly distributed.
Using a cookie scoop or spoon, I drop the dough onto the prepared baking sheet, spacing them a couple of inches apart.
I bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.
After removing them from the oven, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies. I usually spend 15 minutes on prep, and they bake in 10–12 minutes per batch, so the total time is around 30 minutes.

Variations

I sometimes like to add a touch of cinnamon or nutmeg to the dough for a warm spice note. If I’m feeling indulgent, I mix in white chocolate chips for an extra layer of sweetness. Swapping out half of the pecans for walnuts also gives a nice variation in texture and flavor.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a zip-top bag, separating layers with parchment. When I want to enjoy one, I let it thaw at room temperature or warm it briefly in the microwave for about 10–15 seconds.

FAQs

How do I keep the cookies soft?

I make sure not to overbake them and always store them in an airtight container. Adding a slice of bread to the container can help retain moisture.

Can I freeze the cookie dough?

Yes, I scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag. When I want to bake, I add an extra minute or two to the baking time straight from the freezer.

Why toast the pecans?

Toasting brings out a deeper, nuttier flavor, which makes the cookies even more delicious. I never skip this step.

Can I use salted butter?

I prefer unsalted to control the salt level, but if I use salted butter, I reduce the added salt slightly in the recipe.

Do I need to chill the dough?

It’s optional, but I’ve found that chilling the dough for 30 minutes can help the cookies hold their shape better and enhance the flavor.

Conclusion

These butter pecan cookies are a comforting classic with a rich, buttery flavor and satisfying crunch. I make them often because they’re easy, quick, and always a crowd-pleaser. Whether for holidays, gifts, or just an everyday treat, they never disappoint.

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, with golden, crispy edges and a rich, nutty flavor thanks to toasted pecans and buttery dough.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Toast the pecans in a dry skillet over medium heat until fragrant, about 5–7 minutes. Cool and chop.
Cream together the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chopped toasted pecans evenly.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them a couple inches apart.
Bake for 10–12 minutes, until edges are golden brown and centers are just set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chilling the dough for 30 minutes helps cookies hold their shape and enhances flavor.
Store with a slice of bread to keep cookies soft.
Optional add-ins: cinnamon, nutmeg, white chocolate chips, or swap half pecans with walnuts.