Butter Pecan Cookies are a delightful treat that brings together the rich, buttery flavor of a classic cookie with the toasty crunch of pecans. These cookies are soft yet have a slight crisp edge, and the pecans add a wonderful nutty texture that makes every bite enjoyable and satisfying.
I love making Butter Pecan Cookies when I want something simple but special. The smell that fills the kitchen while they bake is amazing—it’s like a warm hug of buttery goodness. One little tip I’ve found helpful is to toast the pecans before mixing them in; it really brings out their flavor and adds a nice depth to the cookies.
These cookies go perfectly with a glass of milk or a cup of tea, and they’re a big hit at gatherings or just as an everyday treat. Whenever I share these with friends and family, I always get questions about the recipe because they’re just so comforting and tasty. It’s a sweet little classic that never goes out of style.
Key Ingredients & Substitutions
Butter: Unsalted butter is best here because it lets you control the salt level. Using cold butter can make cookies less soft, so softened is ideal. For a dairy-free option, try vegan butter sticks.
Brown Sugar: This adds moisture and a bit of caramel flavor. If you don’t have brown sugar, you can mix white sugar with a little molasses as a substitute.
Pecans: Toasting pecans before adding them brings out their nutty flavor. If you’re nut-free, try sunflower seeds or pumpkin seeds for a different crunch.
Flour & Baking Soda: All-purpose flour works great here. Baking soda helps with a soft, chewy texture and slight spread. Using baking powder instead will change the texture a bit.
How Do You Get Soft and Chewy Butter Pecan Cookies?
Achieving soft and chewy cookies means paying attention to mixing and baking time.
- Cream the butter and sugars until fluffy—this traps air and makes cookies light.
- Don’t overmix once you add dry ingredients; mixing too much develops gluten, leading to tougher cookies.
- Bake just until edges are golden; centers should look slightly underbaked for softness.
- Let cookies cool on the tray briefly before moving; this allows them to set perfectly.
Equipment You’ll Need
- Mixing bowls – I use a couple for combining ingredients easily and to keep things organized.
- Hand or stand mixer – makes creaming butter and sugars quick and smooth.
- Skillet – for toasting pecans, which really boosts their flavor.
- Measuring cups and spoons – helpful for accuracy in ingredients.
- Baking sheets – for baking all the cookies at once.
- Parchment paper or silicone mats – prevents cookies from sticking and makes cleanup easy.
- Cookie scoop or spoon – ensures uniform-sized cookies that bake evenly.
Flavor Variations & Add-Ins
- Swap pecans with walnuts or almonds for a different nutty twist that works just as well.
- Mix in chocolate chips—either dark, milk, or white—for a sweet surprise inside the cookies.
- Add a pinch of nutmeg or allspice along with the cinnamon for a warmer, spiced flavor.
- Stir in dried cranberries or chopped dried apricots for a chewy, fruity variation.
Butter Pecan Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional, for subtle warmth)
- 1 1/2 cups pecans, toasted and coarsely chopped (plus some whole halves for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 10-12 minutes to bake per batch. Allow a few extra minutes for toasting the pecans and cooling the cookies afterward. Overall, you can expect around 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Toast Pecans:
Preheat your oven to 350°F (175°C). Toast the pecans by heating a dry skillet over medium heat. Stir the pecans often for 5-7 minutes until they’re fragrant and slightly browned. Remove the skillet from heat and let the pecans cool before using.
2. Make the Cookie Dough:
In a large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add this to the wet ingredients, mixing just until everything is combined. Gently fold in the toasted, chopped pecans.
3. Bake the Cookies:
Line baking sheets with parchment paper or a silicone mat. Drop rounded tablespoons of cookie dough onto the sheets, leaving about 2 inches between each cookie. Press a few whole pecan halves gently on top of each cookie for decoration.
Bake in the preheated oven for 10-12 minutes. The cookie edges should be golden while the centers remain soft. Let the cookies cool on the baking sheet 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your buttery, nutty Butter Pecan Cookies fresh with a glass of milk or your favorite tea!
Can I Use Frozen Pecans for This Recipe?
Yes, you can use frozen pecans, but be sure to thaw them completely and toast them before adding to the dough. Toasting enhances their flavor and helps remove any excess moisture.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just bring it to room temperature before scooping and baking to help the cookies spread properly.
How Should I Store Leftover Butter Pecan Cookies?
Store leftovers in an airtight container at room temperature for up to 4 days. If you’d like to keep them longer, freeze the cookies in a sealed container for up to 3 months and thaw at room temperature before enjoying.
Can I Substitute Other Nuts for Pecans?
Sure! Walnuts, almonds, or even macadamia nuts make great substitutes. Just toast them as you would pecans to bring out their flavor before folding into the dough.
