Why You’ll Love This Recipe

Butter Pecan Cookies are rich, nutty, and perfectly chewy with crisp edges and a deep buttery flavor. Toasted pecans give these cookies a warm, caramelized crunch, while brown sugar and butter form a melt-in-your-mouth texture that’s both comforting and indulgent. Ideal for holiday gatherings or everyday treats, these cookies offer a classic Southern-inspired flavor that never goes out of style.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butterbrown sugargranulated sugareggvanilla extractall-purpose flourbaking sodasalttoasted chopped pecans

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a skillet over medium heat, toast the chopped pecans for about 3–5 minutes, stirring frequently until fragrant. Set aside to cool.

In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.

Add the egg and vanilla extract, mixing well to combine.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the toasted pecans evenly throughout the dough.

Scoop dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set.

Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10–12 minutes
Cooling time: 15 minutes
Total time: 40–45 minutes

Variations

Add a sprinkle of flaky sea salt on top before baking for extra flavor contrast.
Mix in white or dark chocolate chips for a sweet twist.
Use browned butter for an even richer, nutty depth.
Replace pecans with walnuts for a different nut profile.

storage/reheating

Store Butter Pecan Cookies in an airtight container at room temperature for up to 5 days.
They can be refrigerated for up to 10 days or frozen for up to 2 months.
To reheat, warm in a 300°F oven for 3–5 minutes or microwave for 10–15 seconds.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe by half.

Why toast the pecans?

Toasting enhances their flavor and adds a delicious crunch.

Can I freeze the dough?

Yes, scoop into balls and freeze on a tray, then transfer to a bag or container for up to 2 months.

Do these cookies spread a lot?

They spread moderately; chill the dough for 30 minutes if you prefer thicker cookies.

Can I make them gluten-free?

Yes, substitute with a 1:1 gluten-free baking flour.

Do I need to chill the dough?

Not required, but chilling helps control spreading and develops flavor.

Can I double the recipe?

Absolutely, it scales well for larger batches.

Are these cookies too sweet?

They’re balanced, with nuttiness offsetting the brown sugar sweetness.

What kind of pecans should I use?

Raw or roasted pecans both work, but toast them before adding.

Can I add spices?

Yes, a pinch of cinnamon or nutmeg adds warmth to the flavor profile.

Conclusion

Butter Pecan Cookies deliver a comforting mix of buttery richness and toasted nutty crunch in every bite. Whether you’re making a batch for loved ones or simply craving something homemade and classic, these cookies are a go-to favorite that bring warmth and sweetness to any occasion.