If you’re a true cookie lover—and especially if you’ve got a soft spot for buttery, nutty goodness—this Best Butter Pecan Cookies Recipe is going to become one of your new favorites. These cookies are rich, soft, and packed with toasted pecans that give each bite the perfect balance of texture and flavor. Think of them as the cookie version of your favorite butter pecan ice cream—comforting, classic, and completely addictive. This is one of those recipes that feels like home. The kind you make on a Sunday afternoon while the kitchen fills with the warm scent of vanilla, butter, and roasted nuts. I first made these during the fall baking season, but honestly, they’ve earned a spot in my year-round rotation. They’re simple to whip up, freeze beautifully, and always bring a smile to anyone who tries them. Whether you’re baking for a cookie swap, gifting a homemade treat, or just making a batch to enjoy with coffee or tea, these cookies deliver big flavor in every bite. Let’s walk through the ingredients and the first few steps to get you started on this delicious bake.

Ingredients You’ll Need:

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 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 1/2 cups chopped pecans, toasted

Toasting the pecans is a key step—it deepens their flavor and adds a wonderful crunch. You can toast them on a baking sheet in a 350°F oven for about 7–8 minutes, just until fragrant and lightly browned. Let them cool before folding into your dough.

STEP 1: Preheat the Oven and Prep Your Baking Sheets

Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning. This also makes cleanup a breeze.

STEP 2: Cream the Butter and Sugars

In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of packed light brown sugar, and 1/2 cup of granulated sugar. Use a hand mixer or stand mixer on medium speed and beat until the mixture is light, fluffy, and pale in color—this usually takes about 2–3 minutes. This step is crucial for creating a soft and tender cookie. Creaming incorporates air and helps the cookies rise and spread just the right amount.

STEP 3: Add the Eggs and Vanilla

Next, add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Then stir in the 2 teaspoons of vanilla extract. The vanilla adds warmth and depth that balances perfectly with the buttery richness of the dough. At this stage, your dough will be silky and smooth with a sweet, nutty aroma that’s already tempting.

 

STEP 4: Mix the Dry Ingredients

In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This dry mixture provides structure and lift to the cookies without making them too dense. Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Avoid overmixing, which can make the cookies tough instead of tender.

How to Bake and Customize the Perfect Butter Pecan Cookies

Now that your dough is perfectly mixed and full of that sweet, buttery aroma, it’s time to add the star of the show—toasted pecans—and get these cookies into the oven. This part is all about building texture, creating that golden edge with a soft center, and ensuring each bite has the right balance of crunch and melt-in-your-mouth richness. These cookies are just as great warm out of the oven as they are the next day (if they last that long). And with a few simple tweaks, you can turn this base recipe into a batch of cookies that feels brand-new every time. But first, let’s finish the original the right way.

STEP 5: Fold in the Toasted Pecans

Once your dough is mixed, it’s time to add the 1 1/2 cups of toasted chopped pecans. Gently fold them into the dough using a spatula or wooden spoon. You want the pecans evenly distributed so every cookie gets plenty of nutty crunch. Toasting the pecans ahead of time really makes a difference here. It brings out their natural oils and flavor, giving the cookies that signature butter pecan depth.

 

STEP 6: Drop the Dough

Using a cookie scoop or spoon, drop the dough by rounded tablespoons onto the prepared baking sheets. Space each scoop about 2 inches apart, as the cookies will spread a bit as they bake. If you want a slightly more polished look, you can roll the dough into smooth balls before placing them on the sheet. For a rustic, homemade appearance, just scoop and drop as-is. Optional tip: Press a few extra pecan pieces onto the tops of each dough ball before baking. It adds a nice look and lets people know exactly what kind of cookie they’re biting into.

STEP 7: Bake Until Golden

Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are just starting to turn golden and the centers look set. For softer cookies, bake on the shorter side. For a firmer bite, add an extra minute or two. Resist the urge to overbake—they’ll continue to firm up as they cool. When done right, the cookies will have crispy edges, soft centers, and just the right amount of chew.

 

STEP 8: Cool and Enjoy

Once out of the oven, let the cookies cool on the baking sheets for 5 minutes. This helps them set and makes them easier to transfer. Then, move them to wire racks to cool completely. Or don’t wait—go ahead and sneak one while they’re still warm. The melted butter, toasted pecans, and caramel-like sugar flavor are irresistible fresh from the oven.

 

Helpful Tips for Perfect Butter Pecan Cookies:

1. Use Room Temperature Ingredients

Softened butter and room-temperature eggs create the smoothest dough and best texture.

2. Don’t Overmix the Dough

Once the flour is added, mix just until the dough comes together to keep your cookies soft and tender.

3. Toast the Pecans

This step is essential for flavor. Just 7–8 minutes in a 350°F oven brings out their rich, nutty taste.

4. Freeze for Later

This dough freezes beautifully. Scoop the dough onto a sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen—just add a couple of extra minutes.

Fun Variations to Try:

Once you’ve mastered the classic butter pecan version, try switching things up with these easy and delicious variations:

1. Chocolate Chip Butter Pecan Cookies

Add 1/2 to 1 cup of chocolate chips or chunks to the dough for a sweet twist that pairs perfectly with toasted pecans.

2. Maple Butter Pecan Cookies

Replace 1/2 teaspoon of the vanilla extract with maple extract or add a tablespoon of maple syrup to the dough for a richer, deeper flavor.

3. Brown Butter Pecan Cookies

Brown the butter before adding it to the dough for an even more intense, nutty flavor. Just make sure to chill the dough before baking, as brown butter will be liquid.

4. Sea Salt Sprinkle

Right after baking, sprinkle a few flakes of sea salt on top of each cookie to balance the sweetness and add a gourmet finish.

 

Butter Pecan Cookies FAQ and Final Thoughts:

With your cookies baked, cooled, and likely disappearing by the handful, you’re probably already thinking about your next batch. These Butter Pecan Cookies are one of those perfect go-to recipes—easy, dependable, and always satisfying. But if you’ve got questions about storing, freezing, or tweaking the recipe, you’re not alone. Below are the answers to the most common questions that come up when baking these rich, nutty favorites.

1. Can I make the dough ahead of time?

Yes! You can make the dough up to 3 days in advance and keep it in the fridge. Just cover it tightly. When ready to bake, let it sit at room temperature for about 15 minutes so it’s easier to scoop.

2. Can I freeze the dough or baked cookies?

Absolutely. Freeze unbaked dough balls on a tray, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. To bake from frozen, just add 1–2 minutes to the baking time. Baked cookies can also be frozen—just cool completely, wrap tightly, and freeze for up to 2 months.

3. Do I have to toast the pecans?

Technically no, but it’s highly recommended. Toasting brings out the full nutty flavor and adds a subtle crunch that makes a big difference in the finished cookie.

4. Why are my cookies flat?

Flat cookies can result from overly soft or melted butter, overmixing, or a warm kitchen. Try chilling the dough for 30 minutes before baking. Also, make sure your baking soda is fresh for proper lift.

5. Can I use dark brown sugar instead of light?

Yes. Dark brown sugar has a bit more molasses, which gives a slightly deeper flavor and chewier texture. Both work well, so use whichever you prefer.

6. How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh for about 4–5 days. For longer storage, refrigerate or freeze them.

7. Can I substitute other nuts for pecans?

Sure! Walnuts, hazelnuts, or macadamia nuts can all work in place of pecans. Just make sure to chop and toast them before adding.

Conclusion: A Classic Cookie You’ll Crave Again and Again

These Butter Pecan Cookies are everything you want in a homemade treat—rich, buttery, and packed with toasted pecans that offer just the right amount of crunch. They’re easy enough for everyday baking but special enough to make an appearance at holidays, cookie swaps, or as a thoughtful gift. What makes them so irresistible is their perfect balance of soft centers, golden edges, and that deep caramel flavor from the brown sugar. And with a dough that’s flexible and freezer-friendly, they’re always ready when a cookie craving strikes. So whether you’re baking for a celebration or simply filling your cookie jar, this recipe is one to bookmark and come back to often. Made it your own with a twist? Let me know how you liked them—I’d love to hear what variations you tried. Happy baking! Print