Butter Pecan Cookies are a classic treat that blend the rich, creamy flavor of butter with the sweet crunch of toasted pecans. These cookies come out tender and buttery with just the right hint of nuttiness that makes each bite something special. The aroma while baking is like a warm invitation to the kitchen, promising something delicious is on its way.
I love making these cookies when I want something simple but fancy-feeling at the same time. The toasted pecans add a lovely texture and a slightly sweet, nutty flavor that pairs perfectly with the buttery cookie base. One tip I always follow is to toast the pecans just until fragrant — it really brings out their best flavor without making them bitter.
These cookies are perfect for sharing with friends or enjoying with a cup of coffee or tea. I find they’re a great choice when you want a dessert that feels homemade and comforting without too much fuss. Plus, they keep well, so I like to bake a batch ahead of time and have a sweet snack ready whenever I need a little pick-me-up.
Key Ingredients & Substitutions
Butter: Using unsalted, softened butter is key here. It gives the cookies their rich, creamy flavor. If you want a slightly different taste, try browned butter for a nutty twist!
Pecans: Toasting pecans brings out their flavor and crunch. If you have allergies, walnuts or almonds work well too.
Sugars: The mix of granulated and brown sugar balances sweetness and moisture. Brown sugar adds chewiness. You can swap with coconut sugar for a subtle caramel flavor.
Flour: All-purpose flour gives structure. To make the cookies a bit softer, try substituting part of the flour with cake flour.
How Do You Get the Perfect Soft and Chewy Cookie Texture?
Soft, chewy cookies come from careful mixing and baking. Here’s what I do:
- Cream the butter and sugars well until fluffy; this traps air for lighter cookies.
- Add eggs one at a time to keep the batter emulsified.
- Mix the dry ingredients in slowly to avoid overworking the dough.
- Don’t overbake! Take the cookies out when edges are lightly golden but centers still look soft.
- Let the cookies cool on the baking sheet for a few minutes to finish setting without getting hard.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to mix all the ingredients comfortably.
- Electric mixer – makes creaming the butter and sugars easy and quick.
- Baking sheet – a flat surface for baking the cookies evenly.
- Parchment paper or silicone mat – prevents sticking and makes cleanup easier.
- Cooling rack – helps the cookies cool without becoming soggy and keeps their shape.
- Toaster oven or oven – for toasting the pecans and baking the cookies to perfection.
Flavor Variations & Add-Ins
- Use chopped walnuts or almonds instead of pecans for a different nutty flavor.
- Add a handful of chocolate chips to make the cookies extra special.
- Mix in a teaspoon of ground cinnamon or nutmeg for a warm spice note.
- Try drizzling the cookies with white or dark chocolate after baking for a rich finish.
Butter Pecan Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pecan halves, toasted and coarsely chopped
- ½ teaspoon ground cinnamon (optional, for a subtle warmth)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Including the time to toast pecans and cool the cookies, plan for around 45 minutes total.
Step-by-Step Instructions:
1. Prepare and Toast Pecans:
Preheat your oven to 350°F (175°C). Spread the pecan halves out on a baking sheet and toast them in the oven for 5-7 minutes, until they smell nutty and are lightly browned. Let them cool before chopping coarsely.
2. Make the Cookie Dough:
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix on medium-high speed for 3-4 minutes until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
3. Combine Dry Ingredients and Fold in Pecans:
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon if using. Gradually add this dry mixture into the wet ingredients, mixing on low speed just until combined. Avoid overmixing. Gently fold in the toasted pecans evenly throughout the dough.
4. Bake the Cookies:
Drop heaping tablespoons of dough onto baking sheets lined with parchment paper or silicone mats, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes. You’ll know they’re done when the edges turn lightly golden but the centers are still soft.
5. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely. Enjoy these buttery pecan delights with a glass of milk or your favorite warm beverage!
Can I Use Frozen Pecans for This Recipe?
Yes, you can use frozen pecans! Just make sure to thaw them completely and pat them dry before toasting. This helps avoid extra moisture in the dough.
How Should I Store Butter Pecan Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze them in a sealed bag for up to 3 months.
Can I Substitute Other Nuts for Pecans?
Absolutely! Walnuts, almonds, or even macadamia nuts make great alternatives if you want a different nutty flavor.
Is It Okay to Make the Dough Ahead of Time?
Yes! Chill the dough tightly wrapped in the fridge for up to 2 days. This can enhance the flavors and help with handling before baking.