Butter Pecan Cookies
I learned this butter pecan cookie recipe from a neighbor who brought a tin to a winter potluck — the first bite was all browned butter and toasted pecans even though the technique is delightfully simple. These are crisp at the edges, tender inside, and studded with toasted pecan pieces that give a nutty crunch. Make them for holiday cookie exchanges, an afternoon coffee break, or anytime you want a reliably crowd-pleasing cookie.
Why you’ll love this dish
This recipe hits a comforting sweet spot: buttery, slightly caramelized brown sugar flavor with warm toasted pecans. It’s approachable for bakers of any level, doesn’t require chilling, and uses pantry staples. Bake a batch for school lunches, a cozy weekend baking session, or to bring to a party — they travel well and keep their texture.
“The best part is the pecans — they add a toasty bite that turns a simple cookie into something memorable.”
I also like recommending lighter cookie options when readers want something smaller; if you enjoy small buttery cookies, try the mini butter cookies for an elegant, bite-sized alternative.
How this recipe comes together
Before you dive into the ingredients, here’s the quick plan: cream butter and sugars to trap air, beat in eggs and vanilla for structure and flavor, fold in dry ingredients to make a soft dough, then mix in chopped pecans for texture. Scoop onto a sheet and bake until the rims are just golden — that keeps centers tender and edges crisp. Total hands-on time is roughly 15–20 minutes, with 8–10 minutes baking per tray.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, chopped
Notes and substitutions:
- Butter: use unsalted so you control salt; swap for salted and omit the added salt if you prefer.
- Brown sugar gives that toffee-like depth — dark brown will make them richer.
- Pecans can be swapped for walnuts or toasted almonds if needed.
- For a slightly chewier cookie, replace 1/4 cup of flour with an equal amount of rolled oats (pulse briefly if you want a finer texture).
How to prepare it
- Preheat the oven to 350°F (175°C). Line cookie sheets with parchment or use ungreased pans as the recipe suggests.
- In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and a bit fluffy — about 2–3 minutes with a hand mixer.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring just until combined — avoid overmixing so the cookies stay tender.
- Fold in the chopped pecans evenly through the dough.
- Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
- Bake 8–10 minutes, rotating pans halfway through if needed. Remove when the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to wire racks to cool completely.
What to serve it with
These cookies pair beautifully with simple beverages: a strong drip coffee, lightly sweetened iced tea, or a glass of milk. For dessert plates, add a scoop of vanilla ice cream and a drizzle of caramel for an indulgent butter-pecan sundae, or serve alongside spiced apple compote at brunch. For holiday trays, mix with chocolate-dipped cookies and biscotti for variety.
How to store & freeze
Store cooled cookies in an airtight container at room temperature for up to 4–5 days. Layer with parchment to prevent sticking. To freeze baked cookies, arrange them in a single layer on a sheet to flash-freeze, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for 20–30 minutes before serving.
If you want to freeze dough, scoop dough balls onto a tray, freeze solid, then move them to a freezer bag; bake from frozen adding 1–2 minutes to the bake time. Always cool baked goods completely before packing to avoid condensation and sogginess.
Pro chef tips
- Toast the pecans lightly in a dry skillet over medium heat for 3–4 minutes before chopping to amplify their aroma. Let them cool before folding into dough.
- Cream the butter and sugars until pale — that trapped air gives a lighter crumb.
- Use room-temperature eggs so the batter emulsifies more smoothly.
- For even-sized cookies, use a small cookie scoop. Consistent sizing ensures even baking.
- If your cookies spread too much, try chilling the dough balls 15–20 minutes or reduce oven temperature by 10°F and bake a bit longer. For more inspiration on buttery cookie textures and other quick recipes, check out this shortbread twist with just three ingredients: buttery 3-ingredient shortbread cookies.
Creative twists
- Chocolate-chip butter pecan: fold in 1 cup of semi-sweet chips with the pecans.
- Brown-butter upgrade: brown the butter, cool slightly, then use it in place of softened butter for a deeper toasted flavor.
- Spiced version: add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry mix.
- Gluten-free: swap the all-purpose flour for a 1:1 gluten-free blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Vegan: replace butter with vegan block butter, use flax eggs (2 tbsp ground flax + 6 tbsp water = 2 eggs), and ensure your sugar is vegan-friendly.
Your questions answered
Q: Can I make these cookies chewy instead of crisp? A: Yes. For chewier cookies, bake at 350°F but remove them right as the centers look set (closer to 8 minutes). Also consider substituting 2 tablespoons of flour for 2 tablespoons of corn syrup or adding 1 tablespoon of molasses to increase chewiness.
Q: Can I use other nuts or omit them? A: Absolutely. Walnuts, almonds, or hazelnuts all work. If omitting nuts for allergies, add 1/2 cup of oats or extra chocolate chips for texture.
Q: How long does the dough keep in the fridge? A: Refrigerated dough will keep 2–3 days tightly wrapped. Let it sit 10 minutes at room temperature before scooping if it’s very firm.
Q: Is it safe to freeze the dough or baked cookies? A: Yes — both freeze well. Freeze dough balls and bake from frozen, or freeze baked cookies for up to 3 months. Thaw baked cookies at room temperature.
Q: Can I make these without a mixer? A: Yes. Use a sturdy wooden spoon to cream butter and sugars, then beat in eggs vigorously. It takes more elbow grease but works fine.
Conclusion
If you want another highly rated take on this classic, the version at Baker by Nature’s Butter Pecan Cookies is a popular reference for comparison. For a straightforward, home-tested alternative that emphasizes toasted pecans and a tidy bake time, see Sally’s Baking Addiction’s Butter Pecan Cookies for additional tips and variations.
Butter Pecan Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line cookie sheets with parchment or use ungreased pans as per the recipe suggestion.
- In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and fluffy for about 2–3 minutes using a hand mixer.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring just until combined — avoid overmixing so the cookies remain tender.
- Fold in the chopped pecans evenly through the dough.
- Drop rounded tablespoons of dough onto prepared cookie sheets, spacing them about 2 inches apart.
- Bake for 8–10 minutes, rotating pans halfway through if necessary. Remove when the edges are lightly golden and the centers are still slightly soft.
- Let cookies cool on the baking sheet for a few minutes, then transfer to wire racks to cool completely.
