Name: 1 Perfect Butter Pecan Cookies Recipe You'll Crave Daily
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup light brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 cups chopped pecans, toasted; Optional: 1/4 tsp cinnamon

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Oh, these butter pecan cookies! Just one bite takes me back to my grandma’s kitchen—the smell of toasted pecans and brown sugar filling the air. There’s something magical about how buttery, soft, and nutty they turn out every single time. I’ve tweaked this recipe over the years to get that perfect chew with just the right crunch from the pecans. Whether you’re baking for a cozy fall afternoon or just need a sweet little treat, these cookies never disappoint. Trust me, once you try them, they’ll become your go-to recipe too!

Why You’ll Love These Butter Pecan Cookies

Let me tell you why these cookies disappear faster than I can bake them:

That perfect texture – Soft and chewy centers with just a little crisp around the edges. I’ve tested the baking time a dozen times to get it right!
Toasted pecans make all the difference – Makes them taste like they came straight from a fancy bakery. The nutty aroma alone will have your neighbors knocking at the door.
So simple to make – Just one bowl and basic ingredients you probably have right now. Perfect for when cookie cravings strike suddenly (which happens a lot in my house).
They feel special – Brown sugar gives them this incredible depth of flavor that makes them way more interesting than your average cookie.

Butter Pecan Cookies Ingredients

Alright, let’s talk ingredients – and I mean the good stuff! Every single one of these plays a special role in making these cookies absolutely irresistible. I’ll never forget the time I tried to substitute margarine for butter (don’t judge – it was an emergency!) and let’s just say… we don’t talk about those cookies anymore. Here’s exactly what you’ll need:

1 cup (2 sticks) unsalted butter, softened – This is where that melt-in-your-mouth quality comes from. And yes, it must be softened – I leave mine out for about 30 minutes before baking.
1 cup packed light brown sugar + 1/2 cup granulated sugar – The brown sugar gives that deep caramel flavor while the white sugar helps with spreading and crisp edges.
2 large eggs – Room temperature, please! Cold eggs make the butter seize up.
2 tsp pure vanilla extract – The good stuff, none of that imitation vanilla business.
2 1/2 cups all-purpose flour – I spoon and level mine to avoid dense cookies.
1 tsp baking soda + 1/2 tsp salt – The dynamic duo for perfect rise and balance.
1 1/2 cups chopped pecans, toasted – This is non-negotiable! Toasting brings out their nutty magic.
Optional: 1/4 tsp cinnamon – My little secret for extra warmth – adds something special without overpowering.

See? Nothing too fancy – just quality ingredients handled with love. Now let’s make some cookie magic!

How to Make Butter Pecan Cookies

Okay, let’s get baking! I promise these butter pecan cookies are easier than they look – just follow these simple steps and you’ll have perfect cookies every time. I’ve made this recipe so many times I could probably do it in my sleep (and honestly, I might have once during a midnight cookie craving).

Step 1: Cream Butter and Sugars

This is where the magic starts! Grab your mixer and beat that softened butter with both sugars on medium speed for a good 2-3 minutes. You’ll know it’s ready when the mixture turns pale and fluffy – like clouds of caramel-colored goodness. Don’t rush this step! Proper creaming gives the cookies their perfect texture. If you don’t have a mixer, a wooden spoon and some elbow grease works too (just pretend you’re burning off cookie calories in advance).

Step 2: Mix Wet Ingredients

Now add those room-temperature eggs one at a time, mixing well after each addition. This prevents the batter from breaking. Then pour in that glorious vanilla (and cinnamon if you’re using it) – the smell alone will make your kitchen smell like heaven. The batter should look smooth and slightly glossy now. If it looks curdled, don’t panic! Just keep mixing – it’ll come together.

Step 3: Add Dry Ingredients

Time for the dry team! Whisk together your flour, baking soda and salt first – this helps distribute everything evenly. Then add it to the wet ingredients in 2-3 batches, mixing just until combined after each addition. Overmixing is the enemy here – we want tender cookies, not hockey pucks! The dough will be thick and should pull away from the sides of the bowl when it’s ready.

Step 4: Fold in Toasted Pecans

Here comes the star of the show! Make sure your toasted pecans have cooled completely (hot nuts would melt the butter – yikes!). Gently fold them in until evenly distributed. The dough will be stiff, but that’s perfect – it means your cookies won’t spread too thin. Pro tip: save a few pecan pieces to press into the tops of the cookies before baking for that bakery-style look.

Step 5: Bake and Cool

Drop rounded tablespoons of dough onto parchment-lined baking sheets (I use a cookie scoop for perfect portions). Bake at 350°F for 10-12 minutes – they’re done when the edges turn golden but the centers still look slightly underbaked. They’ll continue cooking on the sheet for a minute or two out of the oven. Resist the urge to eat them immediately! Let them cool for 5 minutes on the sheet before transferring to a rack – this helps them set without breaking.

Tips for Perfect Butter Pecan Cookies

After making dozens (okay, maybe hundreds) of batches, I’ve learned all the little tricks that take these cookies from good to “oh-my-goodness-I-need-another-one” amazing. Here are my absolute must-know tips:

Butter temperature is everything – Too cold and your cookies won’t cream properly. Too soft and they’ll spread like pancakes. The perfect butter should leave a slight indent when pressed but still hold its shape. If you forgot to take it out ahead of time, cut it into tablespoon-sized pieces – it’ll soften in about 15 minutes!

Toast those pecans like your cookies depend on it – Because they kinda do! Spread raw pecans on a baking sheet and toast at 350°F for 5-7 minutes until fragrant. Let them cool completely before adding to the dough – warm nuts will make your dough greasy.

The scoop-and-smoosh method – For picture-perfect cookies, use an ice cream scoop to portion dough, then gently press a few extra pecan pieces into the top of each mound before baking. They’ll look professionally decorated with zero effort!

Bake one test cookie first – Ovens lie! Bake a single cookie to check your timing. If it spreads too much, chill the dough for 30 minutes. Not spreading enough? Add a teaspoon of milk to loosen the dough.

Underbake slightly – Take them out when the edges are golden but centers still look a tad underdone. They’ll continue cooking on the hot sheet for that perfect chewy texture as they cool.

Butter Pecan Cookies Variations

While I adore the classic version, sometimes I like to play around with these butter pecan cookies – and trust me, they can handle some fun twists! Here are my favorite ways to mix things up when the mood strikes:

Sea salt sprinkle – Right when the cookies come out of the oven, I give them a quick sprinkle of flaky sea salt. That salty-sweet combo is absolute magic against the buttery dough!
Chocolate chip pecan – Because why choose? Fold in 1/2 cup semisweet or dark chocolate chips along with the pecans. The melty pockets take these to next-level deliciousness.
Maple glaze drizzle – Whisk together powdered sugar with just enough maple syrup to make a thin glaze, then zigzag it over cooled cookies for extra fall vibes.

The best part? You can make a big batch of dough and try all three versions – I call that quality control!

Serving and Storing Butter Pecan Cookies

Alright, let’s talk about my favorite part – enjoying these beauties! I always serve them slightly warm with a cold glass of milk. The way the butter melts just a little? Absolute perfection. For parties, I arrange them on a vintage cake stand – they disappear twice as fast that way!

Now, storing them right keeps that fresh-baked taste. I use airtight containers with parchment between layers – they’ll stay soft for up to 5 days at room temperature. Freezing? Oh yes! Just wrap cooled cookies tightly in plastic before freezing for up to 3 months. When that cookie craving hits, pop one in the microwave for 10 seconds – it’ll taste like it just came out of the oven!

One warning though – these tend to develop “cookie legs” and walk away quickly. I may or may not have hidden a stash in the vegetable drawer once… a cook’s gotta do what a cook’s gotta do!

Butter Pecan Cookies Nutrition

Now, let’s be real – we’re not eating these cookies for their nutritional value! But if you’re curious, each cookie packs that perfect balance of buttery goodness and toasted pecan flavor. Keep in mind that exact nutrition varies based on your specific ingredients and how big you make your cookies. My grandma always said “Life’s too short to count calories when cookies are involved,” and I tend to agree!

FAQs About Butter Pecan Cookies

I’ve gotten so many questions about these cookies over the years – here are the ones that pop up most often with my tried-and-true answers:

Can I use walnuts instead of pecans?
Absolutely! Walnuts make a delicious substitute if that’s what you’ve got. Toast them the same way and chop them up. The flavor will be slightly different but still amazing. My aunt actually prefers them with walnuts – though we politely disagree on which is better!

Why did my cookies turn out flat?
Oh no! This usually happens when the butter was too soft or the dough wasn’t chilled enough. Next time, try popping the dough in the fridge for 30 minutes before baking. Also, make sure your baking soda is fresh – old baking soda won’t give them proper lift.

Can I freeze the cookie dough?
Yes, and I do this all the time! Portion the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. When cravings strike, bake them straight from frozen – just add 1-2 minutes to the baking time.

Why toast the pecans first?
Toasting brings out their natural oils and intensifies that incredible nutty flavor. Raw pecans just don’t have the same impact. Trust me, that extra 5 minutes makes all the difference between “good” and “I need the whole batch” cookies!

How do I know when they’re done baking?
They should look set around the edges but slightly soft in the center when you take them out. They’ll firm up as they cool. If you wait until they look completely done in the oven, they’ll be over-baked and crunchy. And nobody wants that!

Final Thoughts

There you have it – my all-time favorite butter pecan cookie recipe that never fails to impress! I hope you’ll bake up a batch and experience that perfect chewy texture and nutty goodness for yourself. When you do, I’d love to hear how they turn out – tag me in your cookie photos or leave a comment. Happy baking, my friend – may your kitchen always smell like toasted pecans and happiness!

1 Perfect Butter Pecan Cookies Recipe You’ll Crave Daily