There’s something undeniably special about Butter Pecan Cookies—the sweet, buttery dough, the caramel warmth of brown sugar, and those glorious toasted pecans in every bite create a cookie that feels homemade in the best way possible. Crispy-edged and tender in the center, this classic treat is guaranteed to become a favorite, whether you’re baking for a holiday, potluck, or just to treat yourself at home. Every time I pull a fresh batch from the oven, my kitchen fills with an irresistible aroma, and I can never resist sneaking one (or two) while they’re still warm. Let me show you exactly how to make these gems!

Butter Pecan Cookies Recipe - Recipe Image

Ingredients You’ll Need

Putting together Butter Pecan Cookies couldn’t be simpler, but each ingredient plays a key role in building the texture, flavor, and golden color that make these so irresistible. Grab everything, and let’s give each element the spotlight it deserves!

Unsalted butter (1 cup, softened): The hero of this cookie, butter adds rich flavor and a tender crumb—be sure to use it at room temperature for easy mixing.
Brown sugar (1 cup, packed): Brings deep caramel notes and extra moisture for chewy cookies with a hint of toffee-like sweetness.
Granulated sugar (½ cup): Lends crispiness to the edges and balances the brown sugar’s richness.
Eggs (2 large): Help bind the dough and bring structure, resulting in a cookie that’s both sturdy and tender.
Vanilla extract (2 teaspoons): Enhances the nutty, buttery flavor and ties together every bite.
All-purpose flour (2½ cups): Creates a sturdy dough, keeping those pecans suspended throughout for perfect distribution.
Baking soda (1 teaspoon): Ensures your cookies puff up ever so slightly, achieving the perfect soft-in-the-center texture.
Salt (½ teaspoon): Wakes up all the flavors and balances the sweetness just right.
Chopped pecans, toasted (2 cups): The star! Toasting them first unlocks deep, irresistible flavor and crunch.
Optional: Extra whole pecans for topping: Adds an elegant (and delicious) finishing touch on each cookie.

How to Make Butter Pecan Cookies

Step 1: Toast the Pecans

Start by toasting your pecans—it’s a small step that makes a world of difference. Simply spread them on a baking sheet and toast at 350°F for 6 to 8 minutes until fragrant and just golden. Let them cool before folding into your dough so they stay perfectly crisp.

Step 2: Prep Your Baking Sheets

Line your baking sheets with parchment paper. This not only prevents sticking, but also helps create those beautiful cookie bottoms that lift right off without a fuss. Preheat your oven to 350°F so it’s ready when you are.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture turns light and fluffy. This aerates the dough, setting you up for cookies that are wonderfully soft with just the right amount of heft.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, which infuses the dough with sweet, fragrant undertones that pair beautifully with the pecans.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This step ensures everything is evenly distributed, so you don’t end up with salty or flat spots in your Butter Pecan Cookies.

Step 6: Mix Everything Together

Gradually add your dry ingredients into the wet, mixing gently just until combined. Overworking the dough can toughen your cookies, so keep the mixing light and airy for the best results.

Step 7: Fold in Pecans

Gently fold the toasted chopped pecans into the dough. Every swipe of the spatula should tuck those flavorful nuts into the batter, ensuring each cookie is packed with nutty goodness.

Step 8: Shape and Top

Scoop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. If you want to get fancy, press a whole pecan onto the top of each mound for a bit of extra flair (and crunch!).

Step 9: Bake and Cool

Bake in that preheated oven for 10 to 12 minutes, or until the edges are just lightly golden. Let your Butter Pecan Cookies cool right on the sheet for 5 minutes before moving them to a wire rack to finish cooling. The aroma alone might draw a crowd!

How to Serve Butter Pecan Cookies

Garnishes

For an irresistible bakery-style touch, top each cookie with a whole toasted pecan before baking. A light dusting of powdered sugar after cooling adds a touch of elegance, especially if you’re serving these on a holiday platter. Don’t forget a drizzle of caramel or a sprinkle of flaky sea salt if you want to take your Butter Pecan Cookies over the top!

Side Dishes

Butter Pecan Cookies pair wonderfully with a glass of cold milk, a hot cup of coffee, or even a scoop of vanilla ice cream. Add fresh berries or a bowl of fruit salad on the side for a hint of brightness that offsets the cookies’ rich flavor.

Creative Ways to Present

Stack the cookies in a tall glass jar tied with a ribbon for a simple, heartfelt gift. Arrange them on a dessert tray with chocolate truffles and dried fruit for a decadent dessert board. Or sandwich a scoop of ice cream between two Butter Pecan Cookies for an irresistibly nutty ice cream sandwich!

Make Ahead and Storage

Storing Leftovers

Butter Pecan Cookies stay fresh stored in an airtight container at room temperature for up to five days. Place a slice of bread in the container to help keep them soft—a tried and true baker’s hack!

Freezing

If you want to savor these treats later, you’re in luck! Freeze the baked cookies in a single layer, then transfer to a zip-top bag or airtight container for up to three months. Prefer fresh-baked cookies on demand? Freeze unbaked dough balls and bake straight from the freezer, just adding an extra minute or two to the baking time.

Reheating

To enjoy that just-baked aroma and a slightly warm cookie, pop a Butter Pecan Cookie in the microwave for 10 seconds, or briefly reheat in a 300°F oven. The edges will get crisp and the centers stay perfectly chewy—just like fresh from the oven!

FAQs

Can I use store-bought chopped pecans, or should I always toast them myself?

For the best flavor, always toast your pecans at home—even if they’re pre-chopped. The difference is remarkable, turning the nuts from bland to deeply aromatic and crunchy. It’s a tiny step that pays off big time in your Butter Pecan Cookies.

What if I only have salted butter?

No problem! Simply use salted butter and reduce the added salt in the recipe to a pinch. Your Butter Pecan Cookies will still bake up deliciously buttery and perfectly balanced.

Can I make these cookies gluten-free?

Absolutely! Substitute a high-quality 1:1 gluten-free baking flour for the all-purpose flour. Just keep an eye on the dough texture, as gluten-free blends can absorb moisture differently. The taste and crunch of those pecans will still shine through.

Why do my cookies sometimes spread too much?

If your Butter Pecan Cookies spread more than you’d like, it’s often due to butter that’s too soft or warm. Try chilling the shaped dough balls for 15 to 20 minutes before baking—especially helpful on warmer days or in a cozy kitchen!

Can I add chocolate chips or other mix-ins?

Definitely! Mini chocolate chips, a handful of toffee bits, or even dried cranberries play nicely with the buttery, nutty base. Just keep total add-ins to about two cups, so the texture of your Butter Pecan Cookies stays on point.

Final Thoughts

If you’ve been searching for a cookie that feels like a warm hug on a plate, these Butter Pecan Cookies are calling your name. With their rich, nutty flavor and melt-in-your-mouth texture, they’re as welcome at a holiday table as they are on a random afternoon. I hope you’ll give this recipe a try and let it become a new tradition in your kitchen—your friends and family will be delighted, one buttery, pecan-studded bite at a time!