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Freshly baked Butter Pecan Cookies on a wooden plate

Butter Pecan Cookies

Buttery, slightly chewy cookies with toasty pecans, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Use unsalted butter to control salt content.
  • 1 cup granulated sugar Standard granulated sugar for sweetness.
  • 1 cup brown sugar Packed lightly for best texture and flavor.
  • 2 large eggs Ensure eggs are at room temperature.
  • 2 teaspoons vanilla extract For flavor.
  • 3 cups all-purpose flour Measure correctly for best results.
  • 1 teaspoon baking soda Leavening agent.
  • 1/2 teaspoon salt Adjust if using salted butter.
  • 1 cup chopped pecans Toast for extra flavor if desired.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy.
  3. Add the eggs one at a time, beating briefly after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry mix to the wet ingredients, mixing just until combined.
  6. Fold in the chopped pecans.
Baking
  1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 10–12 minutes, until the edges are golden and the centers are set but still soft.
  3. Let cookies cool on the baking sheet for 3–5 minutes, then transfer to wire racks to cool completely.

Notes

Store cooled cookies in an airtight container for up to 4 days. Freeze for longer storage. For uniform cookies, use a cookie scoop.