Butter Pecan Cookies

Oh, butter pecan cookies—just saying the name makes my mouth water! I still remember the first time I tasted a homemade version at my grandma’s house. She pulled them fresh from the oven, all golden and fragrant, and that first bite? Pure magic. The buttery richness, the toasty crunch of pecans, the way they practically melt in your mouth—I was hooked.

Now, I make these cookies whenever I need a little comfort or want to impress guests (they disappear fast, trust me). The best part? They’re ridiculously easy. No fancy techniques, no waiting for dough to chill—just mix, scoop, and bake. Whether you’re a cookie rookie or a seasoned baker, this recipe is foolproof. And that toasted pecan flavor? It’s like wrapping yourself in a cozy blanket. Perfect for holiday trays, afternoon treats, or just because. Let’s bake some happiness!

Why You’ll Love These Butter Pecan Cookies

Oh my goodness, these cookies are my absolute favorite for so many reasons. Once you try them, you'll see exactly what I mean. Here’s why they’re going to become a staple in your kitchen too:

• That Incredible Flavor: The combination of brown sugar, butter, and toasted pecans is just… wow. It’s deep, rich, and tastes like a fancy bakery cookie, but it’s made right in your own home.
• The Perfect Texture: They’re crispy and golden on the edges while staying gloriously soft and chewy in the center. It’s the best of both worlds in every single bite.
• So Simple to Make: Honestly, this is a no-fuss, no-chill dough. You can go from craving to cookie in less than 30 minutes. It’s the perfect recipe for when you need a quick baking win.
• Super Versatile: Love a little extra something? So do I! This dough is the perfect base for adding your own twist, like a dash of cinnamon or a handful of white chocolate chips.
• Crowd-Pleasing Magic: I bring these to every potluck and party, and I never, ever have leftovers. They’re a guaranteed hit with kids and adults alike.

Ingredients You’ll Need for Butter Pecan Cookies

Okay, let’s round up the goodies! These are the simple, pantry-friendly ingredients that’ll turn into cookie magic. I’ve added little notes to help you nail it—because details matter when it comes to buttery perfection.

• 1 cup (2 sticks) unsalted butter, softened: Room temperature is key here! If your butter’s too cold, it won’t cream properly. No unsalted butter? Just reduce the added salt by half.
• 1 cup packed brown sugar: Pack it tight, folks—this adds that deep, caramel-like sweetness we love.
• ½ cup granulated sugar: For just the right amount of crispiness.
• 1 large egg: Makes the dough rich and helps everything bind together.
• 1 teaspoon vanilla extract: Pure vanilla is my go-to, but imitation works in a pinch.
• 2 ½ cups all-purpose flour: Spoon and level it—don’t scoop straight from the bag or you’ll end up with too much.
• 1 teaspoon baking soda: Our little rising agent for the perfect puff.
• ½ teaspoon salt: Balances the sweetness and makes the flavors pop.
• 1 cup pecans, chopped and toasted: Trust me, toasting them first is a game-changer. More on that below!
• Optional but glorious: ½ teaspoon ground cinnamon (for warmth) or ½ cup white chocolate chips (for extra sweetness). Or both—I won’t judge!

Step-by-Step Butter Pecan Cookies Instructions

Preheat and Prep

First things first—fire up that oven! Preheat it to 350°F (175°C). While it’s warming up, grab a couple of baking sheets and line them with parchment paper. No parchment? A light spray of nonstick cooking spray works too, but parchment is my go-to because it makes cleanup a breeze. Trust me, you’ll thank me later when you’re not scrubbing cookie bits off the pan.

Cream Butter and Sugars

Okay, here’s where the magic starts. In a big mixing bowl, toss in your softened butter, brown sugar, and granulated sugar. Now, beat them together until they’re smooth and fluffy—about 2-3 minutes with an electric mixer. Don’t skimp on this step! Creaming it really well gives the cookies that dreamy texture. If you don’t have a mixer, a wooden spoon and some elbow grease will do—just mix until the sugars are fully incorporated and the mixture lightens in color a bit.

Mix Dry Ingredients

Grab another bowl (yes, more dishes, but it’s worth it) and whisk together the flour, baking soda, and salt. You want these dry ingredients evenly distributed so there are no weird baking soda pockets in your cookies. Slowly add this to your butter mixture, mixing just until combined. Overmixing now can make the cookies tough, so stop as soon as you don’t see any dry flour patches.

Fold in Pecans and Extras

Time for the star of the show—pecans! If you haven’t toasted them yet, do it now. Just spread them on a baking sheet and pop them in the oven (same 350°F) for 5-7 minutes until they smell nutty and amazing. Let them cool slightly, then chop them roughly. Fold them into the dough along with any extras like cinnamon or white chocolate chips. The dough will be thick and loaded with goodies—just how we like it!

Bake to Perfection

Now, scoop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. These cookies spread a little, so give them room to breathe. Slide them into the oven and bake for 10-12 minutes. You’ll know they’re done when the edges turn a lovely golden brown but the centers still look a tad soft. Don’t overbake—they’ll firm up as they cool. Let them sit on the baking sheet for 5 minutes (they’re still cooking a bit!), then transfer to a wire rack. And there you have it—buttery, pecan-packed perfection!

Butter Pecan Cookies Variations

Okay, here's the fun part—making these cookies your own! The base recipe is already amazing, but sometimes I like to play around with flavors. Here are some of my favorite twists that always get rave reviews:

• Cinnamon-Spiced: Add ½ teaspoon of ground cinnamon to the dry ingredients. It gives the cookies this warm, cozy vibe that's perfect with the pecans.
• Chocolate Lover's Dream: Swap the white chocolate chips for dark or semi-sweet chocolate. The bittersweet notes balance the buttery sweetness beautifully.
• Sea Salt Finish: Sprinkle a tiny pinch of flaky sea salt on top of each cookie right when they come out of the oven. Sweet-salty perfection!
• Maple Glaze: Whisk together powdered sugar with a splash of maple syrup and milk, then drizzle over cooled cookies. Hello, fall flavors!
• Double Nut Crunch: Replace half the pecans with chopped walnuts for extra texture and nuttiness.

The best part? You can mix and match these ideas. Last Christmas I did cinnamon-spiced with dark chocolate chips—absolute holiday magic. What will you try first?

Serving and Storing Butter Pecan Cookies

Oh, the hardest part is waiting for them to cool—but trust me, it's worth it! Let the cookies rest on the baking sheet for 5 minutes (they’re still setting up) before moving them to a wire rack. That way, you’ll keep that perfect chewy texture. Now, if you can resist eating them all in one sitting (no judgment if you can’t), here’s how to keep them fresh:

• Serving: They’re amazing warm with a glass of milk or coffee, but honestly, they shine at room temperature too. Stack them on a pretty plate for parties—they disappear fast!
• Storing: Keep leftovers (ha—like there’ll be any) in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to prevent sticking.
• Freezing: These freeze like a dream! Either freeze baked cookies for up to 3 months (thaw at room temperature) or freeze unbaked dough balls on a tray before transferring to a bag. Bake straight from frozen, adding 1-2 extra minutes.

Helpful Notes for Perfect Butter Pecan Cookies

A few extra tips from my kitchen to yours—because the little things make all the difference:

• Toast those pecans! I know I’ve said it before, but it’s worth repeating. Just 5-7 minutes in the oven transforms them from "good" to "OH MY GOSH WHAT IS THIS MAGIC." Cool them before chopping so they don’t turn your dough greasy.
• Dough too sticky? Pop it in the fridge for 15 minutes—it makes scooping easier. Or roll the dough balls between your palms with lightly floured hands.
• Freeze like a pro: Scoop dough onto a tray, freeze solid, then toss the balls in a bag. Bake straight from frozen whenever a cookie craving hits (just add 1-2 extra minutes).
• Healthier twist: Skip the chocolate chips to save about 20 calories per cookie—but honestly, life’s short. I say go for the chips.

Butter Pecan Cookies FAQs

I get so many questions about these cookies—which makes sense because they're just that good! Here are the answers to the ones that pop up most often:

1. Can I use salted butter instead of unsalted?
Absolutely! Just reduce the added salt in the recipe to ¼ teaspoon. The salted butter will do the rest.

2. How do I toast pecans properly?
Easy! Spread them in a single layer on a baking sheet and pop them in a 350°F oven for 5-7 minutes. You'll smell that nutty aroma when they're ready. Let them cool before chopping—hot pecans can make your dough oily.

3. Why are my cookies spreading too much?
Ah, this usually means your butter was too soft or your dough got warm. Try chilling the dough for 15-30 minutes before baking. Also, make sure your baking soda isn't expired!

4. Can I make these gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free blend. The texture might be slightly different, but they'll still taste amazing.

Final Thoughts

There you have it—my all-time favorite butter pecan cookie recipe, packed with all the tips and tricks I’ve picked up over the years. These cookies are pure joy in every bite, and I know they’ll become a staple in your home just like they are in mine. So grab that butter, toast those pecans, and get baking! Trust me, your kitchen (and everyone who walks into it) will smell absolutely heavenly. Now go on—make some memories, one buttery, pecan-studded cookie at a time. Happy baking!

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