Butter Pecan Cookies Recipe
If you’re on the hunt for a cookie that’s rich, nutty, and absolutely irresistible, you have to try these Butter Pecan Cookies. Each bite is a celebration of buttery goodness, caramelized brown sugar, and those perfectly toasted pecans that make the flavor pop. Whether you’re baking for a holiday, a family gathering, or just treating yourself with a cozy snack, these cookies promise to deliver something special every single time.
Ingredients You’ll Need
The magic of Butter Pecan Cookies lies in a handful of classic ingredients, each one adding its own charm. Simple, yes, but each element is key to achieving those chewy centers, crisp edges, and deep, toasted notes that make these cookies unforgettable.
- Unsalted butter (1 cup, softened): The star of the show, lending richness and that signature melt-in-your-mouth texture.
- Brown sugar (1 cup, packed): Adds a caramel-like sweetness and keeps the cookies soft and chewy.
- Granulated sugar (1/2 cup): Balances sweetness and helps achieve beautifully crisp edges.
- Large eggs (2): Give the dough structure and help bind all the ingredients together.
- Vanilla extract (2 teaspoons): Enhances the overall warmth and depth of flavor.
- All-purpose flour (2 1/4 cups): Provides the perfect base for chewy yet sturdy cookies.
- Baking soda (1 teaspoon): Adds a little lift, keeping the cookies from being too dense.
- Salt (1/2 teaspoon): Balances out the sweetness and sharpens all the flavors.
- Chopped pecans, toasted (1 1/2 cups): The signature nutty crunch that makes these cookies so memorable—toast them for extra flavor!
How to Make Butter Pecan Cookies
Step 1: Toast the Pecans
Start by giving your pecans a quick toast. Just spread them on a baking sheet and bake at 350°F for 5–7 minutes, stirring once halfway through. This brings out a warm, nutty aroma and adds a wonderful crunch to the finished cookies. Let them cool before adding to the dough.
Step 2: Prepare Your Baking Sheet
Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Preheat your oven to 350°F (175°C) so it’s ready to go when your dough is done.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter together with the brown sugar and granulated sugar. Keep mixing until it’s fluffy and light—this step is key for those soft, chewy centers in your Butter Pecan Cookies.
Step 4: Add Eggs and Vanilla
Crack in the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. This ensures everything is smoothly incorporated, giving your dough that rich, fragrant base.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the leavening and salt, so you get perfect cookies every time.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet ingredients, mixing just until combined. Don’t overmix! This keeps your cookies tender and prevents them from getting tough.
Step 7: Fold in Toasted Pecans
Gently fold the cooled, toasted pecans into your dough. Every bite will be studded with nutty crunch—just what you want in Butter Pecan Cookies.
Step 8: Scoop and Bake
Scoop out tablespoon-sized balls of dough and place them about 2 inches apart on your prepared baking sheet. Bake for 10 to 12 minutes, or until the edges are golden and the centers are just set. Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack to finish cooling.
How to Serve Butter Pecan Cookies
Garnishes
A light dusting of powdered sugar, an extra sprinkle of chopped toasted pecans, or even a drizzle of melted white chocolate can dress up Butter Pecan Cookies for special occasions. These little touches add visual appeal and an extra layer of flavor that makes every bite feel even more indulgent.
Side Dishes
Pair these cookies with a scoop of creamy vanilla ice cream or a mug of freshly brewed coffee for a truly satisfying treat. They also shine alongside fresh berries or a fruit salad, offering a lovely contrast of textures and flavors.
Creative Ways to Present
Stack your Butter Pecan Cookies in a clear glass jar tied with a ribbon for a heartfelt homemade gift, or arrange them on a tiered dessert stand for your next brunch or party. For a fun twist, sandwich two cookies with butter pecan or maple ice cream to create decadent ice cream sandwiches everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep your Butter Pecan Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to five days—if they last that long! For extra freshness, tuck a slice of bread in the container to help maintain moisture.
Freezing
Both the dough and the baked cookies freeze beautifully. For the dough, scoop onto a baking sheet, freeze until firm, then transfer to a freezer bag for up to three months. Baked cookies can be wrapped individually and frozen for quick treats on demand.
Reheating
To bring back that just-baked warmth, pop a Butter Pecan Cookie in the microwave for 10–15 seconds or warm a small batch in a 300°F oven for a few minutes. This revives their soft, gooey centers and crisp edges perfectly.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter if that’s what you have on hand. Just reduce the added salt in the recipe to 1/4 teaspoon to balance the flavors.
Do I have to toast the pecans?
Toasting the pecans really elevates the flavor, adding extra crunch and depth. While you can use raw pecans in a pinch, toasted is highly recommended for the best Butter Pecan Cookies experience.
Can I add extra flavors, like cinnamon or maple?
Absolutely! A dash of cinnamon or a few drops of maple extract blend beautifully with the buttery, nutty profile. Experiment to find your favorite twist on classic Butter Pecan Cookies.
How do I know when the cookies are done baking?
Look for golden edges and centers that are just set—the cookies will continue to firm up as they cool. Avoid overbaking to keep them chewy and soft.
Can I make the dough ahead of time?
Yes! Butter Pecan Cookie dough can be made in advance and refrigerated for up to 48 hours. Chilling the dough can even enhance the flavors and make scooping easier.
Final Thoughts
If you’re looking to impress friends and family—or just treat yourself—give these Butter Pecan Cookies a try. They’re a true classic with a cozy, homemade feel that’s hard to beat. Happy baking!
Print
Butter Pecan Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Deliciously chewy and buttery Butter Pecan Cookies made with toasted pecans for a rich, nutty flavor. These classic American cookies are perfect for holidays or any cozy occasion, combining a soft texture with a satisfying crunch.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups chopped pecans (toasted)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry into Wet: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Pecans: Gently fold the toasted chopped pecans into the cookie dough, ensuring they’re evenly distributed.
- Scoop Dough: Using a tablespoon, scoop dough balls and place them about 2 inches apart on the lined baking sheet to allow for spreading.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are golden and the centers are just set, avoiding overbaking to keep them soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for the best texture.
Notes
- To toast pecans, spread them evenly on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring once halfway through to ensure even toasting.
- For extra flavor, consider adding a dash of cinnamon or a few drops of maple extract to the dough before baking.
- Store cookies in an airtight container at room temperature for up to one week for optimal freshness.
- These cookies freeze well; freeze baked cookies or dough balls for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
