If there’s one treat that instantly transports me to cozy afternoons and happy gatherings, it’s a batch of freshly baked Butter Pecan Cookies. Perfectly golden around the edges and soft in the center, these cookies are bursting with buttery richness, sweet brown sugar notes, and the irresistible crunch of toasted pecans. With just the right blend of nostalgia and indulgence, this recipe has everything you crave in a homemade dessert, whether you’re whipping up a quick snack or sharing them at a holiday cookie swap.
Ingredients You’ll Need
The beauty of Butter Pecan Cookies is how their simple, wholesome ingredients transform into something so incredibly delicious. Each item plays a key role in building flavor, creating a tender crumb, or adding that iconic nuttiness.
- Unsalted butter (1 cup, softened): The heart and soul of these cookies, lending richness and that classic melt-in-your-mouth texture.
- Light brown sugar (1 cup, packed): Adds a subtle caramel flavor and helps the cookies stay extra moist and chewy.
- Granulated sugar (1/2 cup): Balances the sweetness while ensuring those beautiful golden edges.
- Large eggs (2): Hold everything together and contribute to the tender bite.
- Vanilla extract (2 teaspoons): Enhances the aroma and brings out the warmth in every nutty bite.
- All-purpose flour (2 1/4 cups): Provides the necessary structure without making the cookies dense.
- Baking soda (1 teaspoon): Just a little goes a long way in giving a slight lift and gentle spread.
- Salt (1/2 teaspoon): Essential for balancing all the sweet, buttery flavors and elevating the pecans.
- Chopped pecans, toasted (1 1/2 cups): The star add-in, giving every bite crunch and warmth — don’t skip toasting for maximum flavor!
How to Make Butter Pecan Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F, and line two baking sheets with parchment paper. This sets the stage for even baking and easy cleanup so you can focus on cookie perfection.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, packed light brown sugar, and granulated sugar. Let the mixer run for about 2 to 3 minutes until the mixture is pale, fluffy, and absolutely dreamy — this is where lots of that irresistible cookie texture is born.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing until each is fully incorporated. Pour in the vanilla extract and give everything another good mix. These wet ingredients will make your dough rich and fragrant.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, and salt. This quick step ensures even rise and seasoning in every cookie, plus it means no salty or baking soda surprises.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to your wet mixture, mixing just until combined — don’t overdo it! This keeps your Butter Pecan Cookies tender and soft. Overmixing can make cookies tough, so a gentle touch is best.
Step 6: Fold in Toasted Pecans
Time for the best part! Fold in those fragrant, toasted pecans, ensuring they’re evenly distributed throughout the dough. Toasting the pecans brings out their sweet nuttiness, making every bite pop with flavor.
Step 7: Shape and Bake
Scoop the dough by rounded tablespoons (or use your favorite cookie scoop) and space them about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, until the cookies are just lightly golden at the edges while the centers remain soft and luscious — don’t wait for them to firm up completely in the oven!
Step 8: Cool Before Enjoying
Let your freshly baked cookies cool on the sheet for about 5 minutes before transferring them to a wire rack. This little pause helps them set up perfectly while still staying delightfully chewy inside.
How to Serve Butter Pecan Cookies
Garnishes
A classic finish for Butter Pecan Cookies is a light sprinkle of flaky sea salt as soon as they come out of the oven — it enhances all those deep, buttery flavors. For a festive look, you can gently press a pecan half onto the top of each cookie just before baking.
Side Dishes
Pair these cookies with a simple scoop of vanilla ice cream or a mug of strong, freshly brewed coffee. If you’re hosting a gathering, try serving them alongside a platter of mixed fruit for a contrast of flavors.
Creative Ways to Present
Butter Pecan Cookies look lovely stacked in clear cellophane bags tied with ribbon for gifting. For holiday parties, arrange them on a vintage cake stand with a dusting of powdered sugar or serve with little cups of spiced hot chocolate for dunking.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Butter Pecan Cookies in an airtight container at room temperature. They’ll stay fresh, soft, and utterly snackable for up to a week, making them perfect for lunchboxes or after-dinner nibbling.
Freezing
These cookies freeze beautifully! Simply place them in a single layer in a freezer bag or tight container, separating layers with parchment. They’ll keep for up to three months and thaw quickly at room temperature.
Reheating
If you like your cookies just a tad warm, pop one in the microwave for about 8 to 10 seconds. This revives the gooey center and makes the pecans extra fragrant — like a fresh-from-the-oven treat, anytime.
FAQs
Can I use dark brown sugar instead of light brown?
Absolutely! Dark brown sugar will bring a deeper molasses flavor and a slightly richer color to your Butter Pecan Cookies. They’ll still be just as delicious and chewy.
Should I chop the pecans very finely or leave them chunky?
It’s really a matter of personal preference. For more texture in every bite, keep the pecans a bit chunky. If you want a subtler nutty crunch, chop them smaller — either way, toasting is key for best flavor.
What’s the secret to keeping these cookies soft?
The combination of creaming butter and sugars until fluffy, not overbaking, and storing them in a tight container helps keep Butter Pecan Cookies perfectly soft and tender for days.
Can I make the dough ahead of time?
Yes! You can prepare the dough, scoop it into balls, and refrigerate for up to 48 hours before baking. Chilled dough can even be frozen for fresh cookies whenever the craving hits.
Is it necessary to toast the pecans?
While you technically can skip toasting, you’ll miss out on layers of flavor and the irresistibly warm, nutty aroma. Toasting really sets Butter Pecan Cookies apart and makes the pecans stand out beautifully.
Final Thoughts
If you’re craving a cookie that’s rich, cozy, and packed with melt-in-your-mouth goodness, give these Butter Pecan Cookies a whirl. I have a feeling they’ll become a treasured favorite in your kitchen, just as they are in mine. Happy baking — you’ll love every sweet, nutty bite!
Print
Butter Pecan Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Butter Pecan Cookies are a delightful treat with a perfect balance of buttery sweetness and crunchy pecans. They are soft, chewy, and loaded with toasty pecan flavor, making them a perfect choice for holiday baking or any time you crave a delicious cookie.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins:
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Add eggs and vanilla extract and mix until well combined.
- Combine dry ingredients: 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 toasted pecans.
- Bake: Scoop dough onto baking sheets and bake for 10–12 minutes, or until golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Toast pecans before adding to enhance the flavor.
- Store cookies in an airtight container for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
