Butter Pecan Cookies are soft, buttery treats loaded with crunchy, toasted pecans. These cookies have a rich, nutty flavor that’s perfectly balanced by the smooth, creamy butter in every bite. The pecans add a lovely texture and a hint of sweetness that makes these cookies so hard to resist.
I love making these cookies when I want something simple yet special. The smell of butter and toasted pecans baking in the oven fills the kitchen with a cozy warmth that always makes me smile. One tip I’ve found helpful is to toast the pecans just a bit before mixing them in—it really brings out their flavor and adds a nice crunch.
These cookies are perfect with a glass of cold milk or a warm cup of coffee. I like to pack them up for friends or enjoy them during a quiet afternoon treat. They’re a classic that never goes out of style and always seem to bring back happy memories of homemade goodness.
Key Ingredients & Substitutions
Butter: Unsalted butter gives these cookies a rich, creamy base. If you only have salted butter, skip adding extra salt in the dough and reduce flaky sea salt on top.
Pecans: Toasting the pecans brings out their nutty flavor and adds crunch. Toast them gently in a dry pan until fragrant. If you don’t have pecans, walnuts or almonds work well as substitutes.
Sugars: A mix of granulated and light brown sugar balances sweetness and moisture. Brown sugar adds chewiness and a slight caramel taste that complements the butter and nuts perfectly.
Vanilla Extract: Vanilla deepens the cookie’s flavor. Pure vanilla extract is best, but imitation works if needed.
How Can I Make the Cookies Soft Yet Crisp on the Edges?
The trick to these cookies lies in timing and butter preparation:
- Softer Butter: Use room temperature butter for easier creaming with sugars — it traps air for a lighter texture.
- Cream Well: Beat butter and sugars until fluffy, about 3-4 minutes, to add air and soften dough.
- Baking Time: Bake cookies until edges are lightly golden but centers still look soft (10-12 minutes). They firm up as they cool.
- Rest Cooling: Let cookies cool on the baking sheet to finish baking and hold shape, then transfer to a rack.
These steps help cookies stay chewy inside with just the right crispness outside — my favorite cookie texture!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming butter and sugars, making mixing easier.
- Electric mixer – helps beat the butter and sugars to a fluffy texture quickly.
- Cookie scoop or spoon – makes uniform dough balls, so cookies bake evenly.
- Baking sheets – a flat surface perfect for baking multiple cookies at once.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup simple.
- Toaster or skillet – for toasting pecans to boost their flavor and crunch.
Flavor Variations & Add-Ins
- Chocolate Chunks – fold in chunks of dark or milk chocolate for a chocolaty twist.
- Caramel Bits – sprinkle some caramel bits into the dough for gooey pockets of caramel flavor.
- Different Nuts – substitute pecans with walnuts, almonds, or hazelnuts for variety.
- Spices – add a pinch of cinnamon or nutmeg in the dry ingredients for warming flavors.
Butter Pecan Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 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, chopped, plus extra whole pecans for topping
- Flaky sea salt, for sprinkling (optional)
Time Needed
This recipe will take about 15 minutes of active preparation time and around 10-12 minutes baking per batch. Allow extra time for cooling – about 5 minutes on the baking sheet plus a few minutes on a wire rack. Overall, you can plan for around 35-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pecans:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats for easy cleanup. Next, toast the chopped pecans in a dry skillet over medium heat. Keep stirring them for about 5 minutes, until they’re fragrant and slightly browned. Then, set them aside to cool.
2. Mix the Dough:
In a large bowl, beat the softened butter with the granulated and brown sugars using an electric mixer. Keep mixing until the blend is light and fluffy—about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
3. Combine Dry Ingredients and Toasted Pecans:
In another bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients, mixing on a low speed just until combined. Gently fold in the toasted pecans with a spatula to evenly distribute them throughout the dough.
4. Shape and Bake the Cookies:
Using a cookie scoop or spoon, drop dough balls about 1 to 1.5 tablespoons each onto your prepared baking sheets, spacing them around 2 inches apart. Press a few whole pecan halves onto the top of each cookie dough mound for decoration. Optionally, sprinkle a pinch of flaky sea salt on top to enhance the flavors.
Bake in the preheated oven for 10-12 minutes. You’ll want to see edges turning light golden while the centers still look slightly soft.
5. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for about 5 minutes so they firm up. Then transfer them to a wire rack to cool completely. Serve these delicious butter pecan cookies with a glass of cold milk or your favorite warm drink. Enjoy!
Can I Use Frozen Pecans for This Recipe?
Yes, you can use frozen pecans, but be sure to thaw them completely and pat dry before toasting. This helps avoid extra moisture in the dough, which could affect the texture of your cookies.
How Should I Store Leftover Butter Pecan Cookies?
Store your 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. Thaw at room temperature before serving.
Can I Substitute the Butter with Margarine or Oil?
Butter provides flavor and texture that’s hard to replace. Margarine can work but may slightly change the taste and texture. Oil isn’t recommended as it will affect the cookie structure and result in a different texture.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, cover it tightly, and refrigerate for up to 2 days before baking. This can actually enhance the flavor and improve the texture. Just let dough soften a bit at room temperature before scooping and baking.