Butter Pecan Cookies are simple, sweet treats with a crisp edge and a tender middle that melts in your mouth. They are packed with buttery flavor and crunchy bits of toasted pecans that give each bite a lovely nutty punch. These cookies are a classic comfort food that feels homemade and special all at once.
I love making these cookies when I want something quick but a little fancy—to me, the toasted pecans make all the difference, giving a perfect contrast to the soft cookie dough. The smell of the butter warming and the pecans roasting in the oven always fills the kitchen with a cozy vibe that makes me smile. If you haven’t tried lightly toasting the pecans before mixing them in, give it a shot—it really wakes up the flavor!
These cookies are great for sharing with friends or bringing to a party because they’re both simple and a little unexpected with the nutty crunch. I often enjoy them fresh with a cold glass of milk or pack them up for a sweet snack on the go. They’re the kind of cookie you want to make again and again because they never fail to hit the spot.
Key Ingredients & Substitutions
Butter: Unsalted butter is best here to control salt levels. For a twist, using browned butter adds a deep, nutty flavor that pairs nicely with the pecans.
Pecans: Toasting pecans before adding them boosts their crunch and flavor. If you don’t have pecans, walnuts or almonds make great alternatives.
Sugars: The combo of granulated and brown sugar balances sweetness and moisture. Brown sugar helps keep cookies soft and adds a slight caramel note.
Flour & Leavening: All-purpose flour and baking soda create just enough rise and chew. If you want chewier cookies, swap half the flour with bread flour.
How Do You Get the Perfect Soft Center and Slightly Crisp Edge?
The trick is baking just until the edges turn golden but the center looks a little underdone. Here’s how:
- Use room temperature butter and mix until fluffy for a light dough.
- Chill your dough for 15-30 mins to help control spreading during baking.
- Space cookies well on the sheet so air can circulate and edges get crisp.
- Bake at 350°F (175°C) for about 10-12 minutes, watching closely—remove as soon as edges lift.
- Let cookies cool on the pan for a few minutes; they firm up as they sit.
Following these steps gives you that perfect texture: a soft, tender center with a satisfying crunch on the outside.
Equipment You’ll Need
- Mixing bowls – I find a large bowl makes mixing everything easier and mess-free.
- Hand or stand mixer – helps cream the butter and sugars smoothly for a uniform texture.
- Baking sheets – choose sturdy, even-heating sheets for evenly baked cookies.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easier.
- Measuring cups and spoons – crucial for accuracy to get the perfect cookie texture.
- Toasting skillet or oven – to toast pecans for added flavor and crunch.
- Cooling rack – to cool cookies properly without sogginess.
Flavor Variations & Add-Ins
- Chocolate chips – stir in a cup of semi-sweet or dark chocolate for a chocolatey twist.
- Maple extract – replace vanilla with maple for a richer, autumn-inspired flavor.
- Different nuts – try walnuts or almonds if pecans aren’t available, for a similar crunch.
- Dried fruit – fold in raisins or dried cranberries for a sweet, chewy addition.
Butter Pecan Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups pecans, toasted and chopped, plus extra halves for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake each batch. Adding time for toasting pecans and cooling, plan for roughly 40-50 minutes total to enjoy these delicious Butter Pecan Cookies fresh and warm!
Step-by-Step Instructions:
1. Prepare and Toast Pecans:
Start by preheating your oven to 350°F (175°C). Toast the pecans in a dry skillet over medium heat for about 5 to 7 minutes, stirring often until they are fragrant and lightly browned. Let them cool completely, then chop coarsely. This brings out the best nutty flavor and crunch.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3 to 4 minutes with a hand or stand mixer. Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, so your cookies stay tender.
Gently fold in the toasted and chopped pecans, making sure they’re distributed evenly throughout the dough.
3. Bake the Cookies:
Drop rounded tablespoons of dough onto baking sheets lined with parchment paper or silicone baking mats. Space the cookies about 2 inches apart to give them room to spread. Press a pecan half gently into the center of each cookie ball for a lovely garnish.
Bake in the preheated oven for 10 to 12 minutes, or until the edges turn a light golden brown while the centers still look soft. Remove from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these Butter Pecan Cookies fresh for the best buttery, nutty crunch with soft, melt-in-your-mouth centers!
Can I Use Frozen Pecans for This Recipe?
Yes! Just make sure to thaw them completely before toasting. Spread the thawed pecans in a single layer in a dry skillet over medium heat to toast evenly and bring out their flavor.
Can I Make the Dough Ahead of Time?
Absolutely! You can refrigerate the cookie dough for up to 24 hours before baking. Chilling helps the flavors meld and prevents the cookies from spreading too much in the oven.
How Should I Store Leftover Cookies?
Store your Butter Pecan Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Just thaw at room temperature before eating.
Can I Substitute Other Nuts for Pecans?
Yes, walnuts and almonds both work well as substitutes. Toast them lightly before adding to the dough to enhance their flavor and crunchiness, just like with pecans.
