I’ve baked these butter pecan cookies more times than I can count—simple, buttery dough studded with toasted pecans that crunch just right. They’re the kind of cookie you make when you want something fuss-free for a holiday cookie tray, an after-school treat, or a warm batch to bring to a potluck. If you love classic nut-forward cookies with a soft center and caramel-like brown sugar flavor, this is a keeper. For another small-batch butter cookie idea, see my take on mini butter cookies for bite-sized snacking.

Why you’ll love this dish

This recipe hits the sweet spot between easy and irresistible. It uses pantry staples—butter, sugars, an egg, flour, baking soda, and pecans—so you can usually pull it together without a special trip to the store. The brown sugar adds a deep, toffee-like flavor while the pecans give toasty crunch and nuttiness. Make these for cookie exchanges, afternoon coffee, or a weekend baking session with kids: the dough is straightforward and the scooping is fun.

“Soft in the middle, golden at the edges, and loaded with pecan flavor—these cookies disappear fast at our house.”

For easy spin-offs, try a buttery shortbread riff after these—my favorite is the buttery 3-ingredient shortbread cookies, which use the same simple pantry sensibility.

Step-by-step overview

Before you start, here’s what the process looks like in plain terms:

Soften butter, cream it with brown and granulated sugar until light.
Mix in egg and vanilla.
Whisk dry ingredients separately, then fold into the wet mix.
Stir in chopped pecans.
Scoop onto baking sheets and bake 10–12 minutes until edges are set and lightly golden.
Cool briefly on the sheet, then transfer to a rack to finish cooling.

This short overview helps you pace the work: prep, mix, bake, cool.

What you’ll need

1 cup unsalted butter, softened (room temperature—about 65–70°F)
1 cup packed brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, chopped (toast briefly for extra flavor)

Notes and substitutions:

Butter: Use unsalted so you control the salt; if using salted butter, omit or reduce added salt.
Brown sugar: Dark brown gives deeper molasses flavor; light brown is milder.
Pecans: Walnuts or chopped almonds work if pecans aren’t available.
For a gluten-free version, substitute a 1:1 gluten-free flour blend (results may vary).

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or leave them ungreased.
In a large bowl, beat the softened butter with the brown and granulated sugars until smooth and slightly fluffy—about 2–3 minutes with a hand mixer or 4–5 minutes with a stand mixer.
Add the egg and vanilla; beat until incorporated and the mixture looks cohesive.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, stirring just until no dry streaks remain—don’t overmix.
Fold in the chopped pecans so they’re evenly distributed through the dough.
Drop tablespoon-sized scoops of dough onto the prepared sheets, spacing them about 2 inches apart so they have room to spread.
Bake 10–12 minutes. Look for lightly golden edges and centers that look set but still slightly soft; they’ll firm as they cool.
Let cookies cool on the baking sheet 3–5 minutes, then transfer to a wire rack to cool completely.

Short, clear action verbs and small timing notes keep the workflow smooth and predictable.

Best ways to enjoy it

Serve these warm with a cold glass of milk or a bold coffee. For a dessert plate, stack a few with a scoop of vanilla ice cream and a drizzle of caramel for an indulgent finish. On a holiday tray, arrange with assorted cookies and add some candied pecans for variety. For a brunch spread, pair with fruit, coffee cake, and a nut-forward granola for texture contrast.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 4 days. Layer with parchment to prevent sticking.
Refrigerator: Keep for up to 2 weeks, though cookies may dry out slightly. Bring to room temp before serving.
Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw on the counter or briefly warm in a 300°F oven for 5–8 minutes. You can also freeze raw dough balls on a tray, then bag them; bake from frozen, adding 1–2 minutes to the bake time.
Food safety: Always cool cookies completely before storing to avoid condensation and spoilage. If you’ve used raw egg and are concerned, ensure cookies reach doneness and avoid underbaking.

Helpful cooking tips

Properly softened butter is key—too cold and the dough won’t cream; too soft and cookies can spread. Aim for room temperature.
Cream butter and sugars long enough to incorporate air; this helps a tender, slightly lifted cookie.
Don’t overmix once the flour goes in: overworking gluten makes cookies tough.
If you prefer thicker cookies, chill the dough for 20–30 minutes before baking. If you want thinner, bake immediately.
Toast the pecans for 5–7 minutes in a 350°F oven and cool before chopping for a deeper, nuttier flavor. For other easy biscuit or roll ideas while you bake, check this simple easy buttermilk biscuits recipe.

Creative twists

Brown-butter pecan: Brown the butter first for a nutty, caramel aroma—cool slightly before creaming with the sugars.
Chocolate-chip pecan: Add 1/2 to 3/4 cup semisweet chips for a nutty-chocolate combo.
Maple pecan: Swap 1/2 teaspoon vanilla for 1/2 teaspoon pure maple extract and add 1–2 tablespoons maple syrup to the wet ingredients.
Gluten-free or vegan: Use a 1:1 gluten-free flour and replace the egg with a flax egg + vegan butter, but expect a slightly different texture.
Salted-top: Sprinkle a tiny pinch of flaky sea salt on each cookie right out of the oven to highlight the brown sugar and pecans.

Common questions

Q: Can I substitute pecans with another nut?
A: Yes—walnuts, almonds, or even chopped hazelnuts work. Toast them briefly for the best flavor.

Q: How can I make these cookies chewier or crisper?
A: For chewier cookies, use more brown sugar and slightly underbake them (remove when centers still look soft). For crisper cookies, flatten the dough slightly before baking and bake a minute or two longer until edges are golden.

Q: Can I freeze the cookie dough?
A: Yes. Scoop dough onto a tray, freeze until solid, then bag. Bake from frozen, adding 1–2 minutes to the bake time.

Q: How long will baked cookies keep at room temperature?
A: Stored in an airtight container, they stay fresh 3–4 days. For longer storage, freeze as noted above.

Q: Do I need to chill the dough?
A: Not required for this recipe, but chilling 20–30 minutes helps control spread and yields thicker cookies.

Conclusion

If you want more inspiration or alternate butter pecan approaches, Baker by Nature’s butter pecan cookies has a slightly different take that’s worth comparing, and Sally’s Baking Addiction also offers a trusted butter pecan cookie recipe with extra tips on texture and nuts. Try those for variations and then come back to this simple, reliable version for everyday baking.