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Delicious Butter Pecan Cookies with nuts, fresh out of the oven

Butter Pecan Cookies

These butter pecan cookies are a simple, buttery treat loaded with toasted pecans, perfect for holiday trays, after-school snacks, or potlucks.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened At room temperature—about 65–70°F.
  • 1 cup packed brown sugar Light or dark brown sugar can be used.
  • 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 Omit or reduce if using salted butter.
  • 1 cup pecans, chopped Toast briefly for extra flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or leave them ungreased.
  2. 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.
  3. Add the egg and vanilla; beat until incorporated and the mixture looks cohesive.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, stirring just until no dry streaks remain—don’t overmix.
  6. Fold in the chopped pecans so they’re evenly distributed through the dough.
  7. Drop tablespoon-sized scoops of dough onto the prepared sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 10–12 minutes, until edges are set and lightly golden.
  2. Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

For variations, consider using walnuts or almonds instead of pecans, or use a gluten-free flour blend. Add a sprinkle of flaky sea salt on top after baking for extra flavor.