Butter Pecan Cookies are a delightful treat that brings together the rich, creamy flavor of butter with the nutty crunch of toasted pecans. These cookies have a soft, melt-in-your-mouth texture with little bits of pecan that add just the right amount of bite. They’re simple but full of warm, comforting flavors that make them such a satisfying snack.
I love baking these cookies when I want something that feels a little special but doesn’t take forever to make. The smell of toasted pecans and butter baking in the oven always fills the house with that cozy, happy vibe. A quick tip I use is to lightly toast the pecans beforehand—it really brings out their flavor and gives the cookies that extra nutty punch that everyone raves about.
Butter Pecan Cookies go perfectly with a glass of cold milk or a cup of hot tea. I often pack them for work or share them with friends because they’re the kind of treat that always brings smiles. Whether it’s a simple afternoon snack or a festive plate at a holiday gathering, these cookies never fail to feel like a little bit of comfort and joy in every bite.
Key Ingredients & Substitutions
Butter: Use unsalted butter so you control the salt in the cookies. Softened butter helps you cream it well with sugar for a smooth dough. If you want a dairy-free option, try vegan butter or coconut oil, but expect a slight texture change.
Brown and Granulated Sugar: Brown sugar adds moisture and a mild caramel flavor. You can swap all brown sugar for a deeper molasses taste or use all white sugar for a crisper cookie.
Pecans: Toasting pecans enhances their nutty flavor and crunch. If you don’t have pecans, walnuts can be a great substitute. Always chop nuts into bite-size pieces for even distribution.
Flour and Leavening: All-purpose flour is perfect here. The baking soda and baking powder together help the cookies rise just right without getting too puffy. Make sure your leavening agents are fresh for best results.
How Do You Get Soft Cookies with Just the Right Crunch?
Soft yet crisp cookies require careful baking and dough handling:
- Cream the butter and sugars well until fluffy. This traps air and creates tenderness.
- Don’t overmix once you add flour; this keeps cookies tender.
- Chill your dough if your kitchen is warm—it helps prevent spreading.
- Space cookies well on the sheet to avoid merging.
- Bake just until edges turn golden while centers still look slightly soft—carryover heat finishes baking.
- Cool on the baking sheet for a few minutes before moving to a rack. This helps cookies set without losing softness.
Following these tips will give you cookies that are soft inside with a lovely pecan crunch outside—just like you want!
Equipment You’ll Need
- Mixing bowls – I use these to combine the ingredients easily and keep everything tidy.
- Electric mixer or hand whisk – makes creaming the butter and sugars quick and smooth.
- Measuring cups and spoons – keeps your ingredients accurate for perfect cookies.
- Baking sheet – a standard size that fits in most ovens and holds plenty of cookies.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup a breeze.
- Cookie scoop or tablespoon – helps you portion even-sized cookies for uniform baking.
- Cooling rack – cools cookies evenly and helps keep their texture just right.
Flavor Variations & Add-Ins
- Chocolate chips – add a handful to the dough for a chocolate-nut combo that’s always a hit.
- Maple syrup – swap some sugar for maple syrup for a richer, deeper sweet flavor.
- Caramel bits or chips – fold in caramel to add gooey, sweet bursts with each bite.
- Dried cranberries or cherries – mix in for a tart note that pairs well with the nutty pecans.
Butter Pecan Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves and chopped pecans, toasted
- Flaky sea salt, for sprinkling (optional)
Time Needed:
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake, plus extra time to toast pecans and let the cookies cool. So, plan for around 35-40 minutes total 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 non-stick mats. Toast your pecans in a dry skillet over medium heat for about 5 minutes, stirring often until they become fragrant and lightly browned. Let them cool before using.
2. Mix the Dough:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
3. Combine Ingredients and Shape Cookies:
Gradually add the dry ingredients to the wet mixture, stirring just until everything comes together. Fold in most of the toasted pecans, keeping a few aside for decoration. Scoop the dough into rounded tablespoon-sized balls and place them on the baking sheets, leaving about 2 inches between each one.
4. Bake and Cool:
Press a few pecan halves onto the top of each cookie dough ball and sprinkle lightly with flaky sea salt if you like. Bake for 10 to 12 minutes until the edges turn golden but the centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool fully.
5. Enjoy!
Serve these buttery, pecan-packed cookies fresh with your favorite drink—milk or tea always pair wonderfully. They’re perfect for sharing or savoring as a cozy, homemade treat.
Can I Use Frozen Pecans for These Cookies?
Yes, you can use frozen pecans! Just thaw them completely and pat them dry before toasting to ensure they crisp up nicely and don’t add extra moisture to the dough.
How Should I Store Butter Pecan Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them crisp, separate layers with parchment paper. You can also freeze them for longer storage—just thaw at room temperature before enjoying.
Can I Substitute Other Nuts for Pecans?
Absolutely! Walnuts or almonds work well as alternatives. Just toast them like the pecans to bring out their flavor and chop into similar-sized pieces for even texture.
Is It Okay to Make the Dough Ahead of Time?
Yes, the dough can be refrigerated for up to 24 hours. This can actually enhance the flavor and texture. Just let the dough come to room temperature slightly before scooping and baking.
